Crispy Shrimp Tempura Bowls with Spicy Apricot Sauce and Sesame Broccoli

Get ready for a bowl that brings together crispy, tender shrimp, roasted broccoli and tangy quick pickles, all drizzled with a creamy sauce that balances sweet heat. Every bite offers a satisfying crunch and a burst of flavor.

This dish is perfect for a weeknight dinner that feels special. The tempura batter creates a light, golden crust on the shrimp, while the broccoli gets a nutty crunch from sesame seeds. A quick pickle adds brightness and the sauce ties everything together with a kick of sriracha and apricot sweetness.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
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, ¾ cup water (1½ cups for 4) 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 if necessary. Toss on a baking sheet with a drizzle of oil, half the sesame seeds (save the rest for serving), 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 (we used ½ tsp kosher salt; 1 tsp for 4 servings) and ⅓ cup cold water (⅔ cup for 4). (TIP: If needed, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Stir shrimp into batter until fully coated. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.
5. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. Using a slotted spoon, 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 between bowls. Top with shrimp and quick pickles (draining first). Drizzle shrimp with sauce; top with remaining scallion greens and sesame seeds, plus a pinch of chili flakes. Serve with broccoli and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before seasoning and battering.

What can I substitute for tempura mix?

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

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat shrimp in an oven or air fryer to regain crispiness.