Crispy Tempura Shrimp Bowls with Spicy Sweet Sauce and Sesame Broccoli

Get ready for a flavor explosion with these crispy tempura shrimp bowls! The star is a creamy, spicy-sweet sauce that brings everything together. Paired with golden tempura shrimp, sesame-flecked roasted broccoli, tangy quick-pickled cucumbers and buttery avocado over steamed rice, this bowl is a complete meal that will have you coming back for more.

It’s a fun and delicious way to enjoy a variety of textures and tastes in one bowl. The homemade sauce is so good, you’ll want to put it on everything. Perfect for a weeknight dinner that feels special.

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Ingredients

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Quarter the lemon. Halve, pit, peel and dice the avocado; toss in a small bowl with a squeeze of lemon juice and a pinch of salt. Trim and thinly slice scallions, separating whites from greens. Trim, peel and halve the cucumber lengthwise; thinly slice crosswise into half-moons. In a separate small bowl, combine cucumber, vinegar, ½ teaspoon sugar and a pinch of salt. Set aside to quick-pickle.
2. In a third small bowl, combine mayonnaise, apricot jam, sriracha, half the garlic powder, 1 teaspoon water and a pinch of salt. Melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, about 1 minute. Add rice, ¾ cup water and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, cut broccoli florets into 1-inch pieces. Toss on a baking sheet with a drizzle of oil, half the sesame seeds, salt and pepper. Roast on top rack until broccoli is golden brown and crispy, 15-20 minutes. Remove from oven and toss with a squeeze of lemon juice and half the scallion greens.
4. Rinse shrimp under cold water; pat very dry with paper towels. Season with salt. In a large bowl, combine tempura mix, remaining garlic powder, ⅓ cup cold water and salt (about ½ teaspoon). Stir until smooth; the batter should be thick but pourable, like pancake batter. Add more water 1 tablespoon at a time if needed. Stir shrimp into batter until fully coated.
5. Heat a ¼-inch layer of vegetable oil in a large heavy-bottomed pan over medium-high heat. Once oil is hot (a drop of batter sizzles), working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
6. Fluff rice with a fork; stir in remaining 1 tablespoon butter and season with salt and pepper. Divide rice between bowls. Top with shrimp, avocado and pickled cucumbers. Drizzle shrimp with the spicy sweet sauce. Garnish with remaining scallion greens, sesame seeds and a pinch of Korean chili flakes. Serve with roasted broccoli and lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even quinoa. Adjust cooking time accordingly.

What can I use instead of apricot jam?

You can use peach jam, orange marmalade or honey for a similar sweet element.

Can I make this dish gluten-free?

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