Crispy Shrimp Tempura Bowl with Spicy Mayo and Sesame Broccoli

This bowl brings together crispy tempura shrimp, tender roasted broccoli with sesame seeds and tangy quick pickles over a bed of buttery rice. The star is the creamy, sweet and spicy sauce that ties everything together.

Perfect for a weeknight dinner that feels special, this recipe delivers crunch, freshness and a little heat in every bite. You’ll want to make it again and again.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView 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 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and halve cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl, combine sliced cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings) and a pinch of salt. Set aside. Trim and thinly slice scallions, separating whites from greens.
2. In a second small bowl, combine mayonnaise, jam, Sriracha, half the garlic powder, 1 tsp water (2 tsp for 4 servings) and a pinch of salt. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, about 1 minute. Add rice, 1¼ cups water (2¼ cups for 4) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, cut broccoli into 1-inch pieces if necessary. 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. Carefully toss with 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, ⅓ cup cold water (⅔ cup for 4 servings) and salt (½ tsp for 2 servings, 1 tsp for 4). Stir until batter is smooth and thick (like pancake batter). Add more water 1 TBSP at a time if needed. Stir shrimp into batter until fully coated.
5. Heat a ¼-inch layer of 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 1 TBSP butter and season with salt and pepper. Divide rice between bowls. Top with shrimp, quick pickles (drained) and broccoli. Drizzle shrimp with sauce; sprinkle with remaining scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat very dry before coating.

What can I substitute for tempura batter mix?

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

How do I make the sauce less spicy?

Reduce the Sriracha to ½ teaspoon or omit it entirely for a milder sauce.