What is the most common seafood used in tempura?

The most common seafood used in tempura is shrimp, called ebi in Japanese.

Ebi tempura is a classic preparation in which a whole prawn or shrimp is coated in thin batter and quickly deep-fried. The result is prized for its contrast: a light, crisp exterior surrounding tender, sweet seafood. Cooks often make small cuts along the underside of the shrimp and gently straighten it before battering, creating the long, curved shape familiar from restaurant servings.

Shrimp is especially prominent in tempura sets, lunch boxes, rice bowls called tendon, and noodle dishes such as tempura soba and tempura udon. The Japanese word ebi broadly refers to shrimp or prawns, so English translations may use either term depending on the species and regional convention.

Fish, squid, scallops, crab, eel, and many other seafoods are also used. Shrimp is not the only traditional choice, but its distinctive appearance, availability, and popularity have made it the standard answer to this general trivia question. Tempura shrimp should also be distinguished from ebi furai, which is breaded rather than coated only in batter.