Crispy Tempura Shrimp Bowls with Spicy Mayo and Sesame Broccoli

Get ready for a bowl that brings together crispy, tender shrimp, roasted broccoli with a nutty sesame crunch and tangy quick pickles-all on a bed of fluffy rice. The star is a creamy, spicy, sweet and savory sauce that ties everything together. It’s the kind of meal that makes you want to lick the bowl clean.

This recipe is perfect for a weeknight dinner that feels special without hours of work. The tempura batter gives the shrimp an irresistible crunch, while the broccoli roasts to perfection with a sprinkle of sesame seeds. Quick-pickled cucumbers add a bright, refreshing contrast. Drizzle everything with the addictive sauce and enjoy a restaurant-quality bowl at home.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Prepare broccoli: Cut broccoli into small florets. On the prepared baking sheet, toss broccoli with 1 tablespoon cooking oil, 1/2 teaspoon salt and a pinch of black pepper. Roast for 12-15 minutes until tender and lightly browned. Sprinkle with sesame seeds and toss.
4. Make quick pickles: Slice the mini cucumber into thin rounds. In a small bowl, combine 2 teaspoons white wine vinegar, 1 teaspoon sugar and 1/4 teaspoon salt. Add cucumber slices and toss. Let sit for at least 10 minutes.
5. Prepare the sauce: In a small bowl, mix together mayonnaise, apricot jam, sriracha, garlic powder, 1 teaspoon white wine vinegar and a pinch of salt. Adjust to taste.
6. Prepare tempura batter: In a bowl, whisk tempura batter mix with 1/2 cup cold water (or as per package instructions) until smooth. The batter should be thin and lump-free.
7. Heat oil for frying: In a deep skillet or pot, add about 1 inch of cooking oil and heat to 350°F (175°C). You can test by dropping a bit of batter; it should sizzle immediately.
8. Coat shrimp: Pat shrimp dry with paper towels. Dip each shrimp into the tempura batter, letting excess drip off. Carefully place in hot oil. Fry in batches, about 2-3 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate. Season lightly with salt.
9. Assemble bowls: Divide rice among bowls. Top with tempura shrimp, roasted broccoli and quick pickles. Drizzle with the spicy mayo sauce. Garnish with sliced scallions and a squeeze of lemon.
10. Serve immediately and enjoy!

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any white rice or even brown rice works. Adjust cooking time accordingly.

What can I use instead of tempura batter mix?

You can make a simple batter with equal parts all-purpose flour and cornstarch, plus cold water and a pinch of baking powder.

How do I store leftovers?

Store components separately in airtight containers in the fridge. Reheat shrimp in an oven or air fryer to maintain crispiness.