Peel and de-veined all the shrimps but leave the tails on. Arrange on flat surface with some heavy thing on top to flatten/straighten shrimps a bit.
Wash and cut all vegetable that are used for tempura.
In a large container mix all ingredients of the tempura mix.
Dredge all the shrimps and vegetable pieces in this dry mixture so that all shrimps are coated evenly, dust off excess powder.
Pour 1 cup of icy cold water into the remain batter mix, whisk to smooth.
Dip all the powder-coated shrimps and veggies into the batter.
Turn on your deep fryer or use a deep sauce pan with a quart of oil..
Deep fry all battered shrimps and vegetable piece until golden crispy.
Transfer to parchment paper/towel to allow excess oil dripping.