I love sesame anything. I make my own thing of : toasted sesame seeds, you have to do that yourself, alittle sesame oil, about a tsp.,
about 1 clove minced garlic, 1/4 cup soy sauce, a small can of crushed pineapple (you need an acid-this is it), grated fresh ginger,about a tsp., marinade about an hour on the counter 1 hour, covered. Then I remove shrimp to a pan with about 1 TBSP of cooking oil, saute, I add about 2 TBSP of water to marinade and place in small pan and reduce to desired thickness and serve over rice. This picks up more flavor than making a tempura and rice and serving sauce over it. But if you want a tempura. I suggest McCormick's box Golden Dipt-japanese style Tempura and make sauce as above, reduce and serve over tempura shrimp and rice.
This can be done with chicken breast chucks like for shish-kabob size, as well.
Suggestion: if you use the box tempura, use beer insead of water.