Crispy Tempura Shrimp Bowls with Spicy Apricot Sauce and Sesame Broccoli

Get ready for a bowl that’s packed with crunch, flavor and color. Crispy tempura-battered shrimp sit atop fluffy jasmine rice, alongside roasted broccoli sprinkled with sesame seeds and tangy quick-pickled cucumbers. The star of the show? A creamy, sweet and spicy sauce made with apricot jam and sriracha that ties everything together.

This recipe is perfect for a weeknight dinner that feels special. The shrimp cook up golden and crunchy, while the broccoli gets perfectly charred in the oven. A few simple pantry staples transform into a sauce so good you’ll want to put it on everything. Serve it all in bowls for a satisfying meal that’s sure to become a favorite.

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Ingredients

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and halve the cucumber lengthwise, then slice crosswise into half-moons. In a small bowl, combine the cucumber, white wine vinegar, ½ teaspoon sugar and a pinch of salt. Set aside to quick-pickle. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. In another small bowl, make the sauce: whisk together mayonnaise, apricot jam, sriracha, half the garlic powder, 1 teaspoon water and a pinch of salt. Set aside. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, about 1 minute. Add the jasmine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, cut any large broccoli florets into 1-inch pieces. On a baking sheet, toss the broccoli with a drizzle of vegetable oil, half the sesame seeds, salt and pepper. Roast on the top rack until golden brown and crispy, 15-20 minutes. Carefully toss with half the scallion greens.
4. Rinse the shrimp under cold water and pat very dry with paper towels. Season with salt. In a large bowl, whisk together the tempura mix, remaining garlic powder, ½ teaspoon salt and ⅓ cup cold water until smooth (the batter should be the consistency of pancake batter; add more water 1 tablespoon at a time if needed). Add the shrimp and stir until fully coated. Heat a ¼-inch layer of vegetable oil in a large, heavy-bottomed pan over medium-high heat.
5. When the oil is hot enough that a drop of batter sizzles on contact, working in batches, add the coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
6. Fluff the rice with a fork and stir in the remaining 1 tablespoon butter. Season with salt and pepper. Divide the rice among bowls. Top with the shrimp, quick pickles (drained) and roasted broccoli. Drizzle the shrimp with the sauce, then garnish with the remaining scallion greens, sesame seeds and a pinch of Korean chili flakes. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, basmati or even brown rice. Adjust the cooking time and water ratio according to the rice type.

Can I make this dish gluten-free?

Yes, use a gluten-free tempura mix or substitute with rice flour and cornstarch. Ensure your sriracha and other condiments are gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp in an oven or air fryer to restore crispiness.