Crispy Shrimp Tempura Bowls with Spicy Mayo and Sesame Broccoli

Get ready for a bowl that’s bursting with flavor and texture! Crispy tempura-battered shrimp, tender sesame-roasted broccoli and tangy quick-pickled cucumbers come together over a bed of fluffy jasmine rice. The star of the show is a creamy, sweet and spicy mayo sauce that ties everything together.

This recipe is perfect for a fun weeknight dinner that feels special but comes together easily. Each bite offers a delightful crunch, a pop of acidity and a kick of heat. You’ll want to make this on repeat!

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView 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

1 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and set aside.
2. Preheat oven to 425°F (220°C). Cut broccoli into small florets. Toss with a drizzle of oil, salt and half the sesame seeds. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
3. While broccoli roasts, make the quick pickles: thinly slice the mini cucumber. In a small bowl, combine white wine vinegar, a pinch of salt and a pinch of sugar (optional). Add cucumber slices and let sit for at least 10 minutes.
4. Prepare the sweet heat sauce: In a small bowl, mix together mayonnaise, apricot jam, sriracha and garlic powder. Stir until smooth. Set aside.
5. Prepare the tempura batter: In a bowl, whisk tempura batter mix with cold water (amount per package instructions) until smooth. Pat shrimp dry and season with salt. Dip each shrimp into the batter, letting excess drip off.
6. Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C). Fry shrimp in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
7. To serve, divide rice among bowls. Top with roasted broccoli, pickled cucumbers and crispy shrimp. Drizzle with sweet heat sauce, sprinkle with remaining sesame seeds and sliced scallions. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before battering.

What can I substitute for tempura batter mix?

You can make a simple batter with equal parts all-purpose flour and cornstarch, plus a pinch of baking powder and ice water.

How do I reheat leftovers?

Reheat shrimp in an air fryer or oven at 375°F to restore crispiness. Rice and broccoli can be microwaved.