Spicy Tempura Shrimp Bowls with Sesame Broccoli and Quick Pickles

Get ready for a bowl that hits every note: crunchy, creamy, spicy, sweet and tangy. This recipe brings together crispy tempura-battered shrimp, sesame-flecked roasted broccoli and quick-pickled cucumbers on a bed of steamy rice. The star is a luscious sauce made with apricot jam, sriracha and mayo that ties everything together.

Perfect for a weeknight dinner that feels special, these bowls are as fun to make as they are to eat. The pickles come together in minutes, the broccoli roasts while the rice cooks and the shrimp fry up golden in no time. Don’t be surprised if you find yourself licking the bowl clean!

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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. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Trim, peel and halve the cucumber lengthwise, then thinly slice crosswise into half-moons. In a small bowl, combine cucumber, vinegar, ½ teaspoon sugar and a pinch of salt. Set aside to quick-pickle. Trim and thinly slice scallions, separating white parts from green tops.
2. In another small bowl, whisk together mayonnaise, apricot jam, sriracha, half the garlic powder, 1 teaspoon water and a pinch of salt to make the sauce. Melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites and cook, stirring, until softened, about 1 minute. Add 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 rice cooks, cut broccoli florets into 1-inch pieces if needed. Toss on a baking sheet with a drizzle of 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. Meanwhile, rinse shrimp under cold water and pat very dry with paper towels. Season with salt. In a large bowl, combine tempura mix, remaining garlic powder, ½ teaspoon salt and ⅓ cup cold water. Stir until a batter forms (it should be like pancake batter; add more water 1 tablespoon at a time if needed). Add shrimp and stir until fully coated. Heat a ¼-inch layer of oil in a large heavy-bottomed pan over medium-high heat.
5. When 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. Use a slotted spoon to transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
6. Fluff rice with a fork and stir in remaining 1 tablespoon butter. Season with salt and pepper. Divide rice among bowls. Top with shrimp, drained quick pickles and roasted broccoli. Drizzle shrimp with sauce, then garnish with remaining scallion greens, sesame seeds and a pinch of Korean chili flakes.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any white rice works, but adjust water and cooking time accordingly. Brown rice will need more liquid and a longer simmer.

What can I substitute for apricot jam?

Peach jam, orange marmalade or honey can be used for a similar sweet note.

Is there a non-spicy version?

Omit the sriracha and Korean chili flakes for a milder dish. The sauce will still be creamy and sweet.