Crispy Shrimp Tempura Bowls with Spicy Apricot Sauce and Sesame Broccoli

Meet your new favorite weeknight dinner: crispy tempura shrimp, roasted broccoli with sesame and tangy quick pickles served over fluffy jasmine rice. The real star is the creamy, sweet-and-spicy sauce that ties everything together.

This bowl is packed with contrasting textures and bold flavors-crunchy, tender, briny and a little bit fiery. It’s a complete meal that feels special but comes together in under an hour.

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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

1 unit LemonView 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. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim, peel and halve cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings) and a pinch of salt. Set aside to quick-pickle. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
2. In a second small bowl, combine mayonnaise, apricot jam, sriracha, half the garlic powder and a pinch of salt. If needed, stir in 1 tsp water to reach a drizzling consistency. Melt 1 tbsp butter in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, about 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, cover and reduce to 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 if needed. Toss on a baking sheet with a drizzle of oil, half the sesame seeds, salt and pepper. Roast on top rack until golden brown and crispy, 15-20 minutes. Remove from oven and toss with a squeeze of lemon juice and half the scallion greens.
4. Meanwhile, rinse shrimp under cold water; pat very dry with paper towels. Season with salt. In a large bowl, combine tempura mix, remaining garlic powder, salt (½ tsp for 2 servings, 1 tsp for 4) and ⅓ cup cold water (⅔ cup for 4 servings). Stir until batter is smooth and thick, like pancake batter. Add more water 1 tbsp at a time if needed. Add shrimp and stir until fully coated.
5. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. 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. Transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
6. Fluff rice with a fork; stir in 1 tbsp butter and season with salt and pepper. Divide rice among bowls. Top with shrimp and quick pickles (drained). Drizzle shrimp with sauce; garnish with remaining scallion greens, remaining sesame seeds and a pinch of chili flakes. Serve with broccoli and lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat very dry before battering.

What can I substitute for tempura mix?

Use a mix of all-purpose flour and cornstarch (about 3:1) with a pinch of baking powder.

How do I make the sauce less spicy?

Reduce or omit the sriracha and chili flakes.