Crispy Shrimp Tempura Bowls with Spicy Sriracha Sauce and Sesame Broccoli

These crispy shrimp tempura bowls are all about that irresistible sweet-heat sauce. Creamy, tangy and spiked with sriracha, it’s the kind of drizzle that makes you want to lick the bowl. Pair it with golden tempura shrimp, sesame-flecked roasted broccoli and bright quick-pickled cucumbers over fluffy jasmine rice and you’ve got a dinner that’s as fun to eat as it is to make.

Perfect for a weeknight adventure, this bowl comes together in about 45 minutes. The contrast of crunchy shrimp, tender broccoli and tangy pickles, all tied together with that addictive sauce, will have everyone reaching for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 3/4 cup jasmine rice, 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. Prepare the broccoli: Cut the broccoli into small florets. Toss with 1 tablespoon cooking oil, 1/2 teaspoon salt and a pinch of black pepper. Spread on one side of the prepared baking sheet. Roast for 10 minutes.
4. Make the quick pickles: Slice the mini cucumber into thin rounds. In a small bowl, combine 2 teaspoons white wine vinegar, 1/2 teaspoon sugar and a pinch of salt. Add the cucumber slices and toss to coat. Set aside to pickle.
5. Prepare the shrimp: Pat the shrimp dry with paper towels. In a bowl, whisk together the tempura batter mix with 1/2 cup cold water (or as directed on the package) until smooth. Dip each shrimp into the batter, letting excess drip off.
6. Fry the shrimp: In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat (about 350°F). Working in batches, fry the battered shrimp for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate. Season with a pinch of salt.
7. Make the sauce: In a small bowl, combine 2 tablespoons mayonnaise, 1 teaspoon sriracha, 1 teaspoon garlic powder, 1 teaspoon Korean chili flakes and 1 tablespoon apricot jam. Stir until smooth. Adjust seasoning to taste.
8. Finish the broccoli: After the broccoli has roasted for 10 minutes, sprinkle with sesame seeds and dot with 2 tablespoons butter. Return to the oven for 2-3 minutes until the butter melts and the broccoli is tender.
9. Assemble the bowls: Divide the cooked rice among bowls. Top with the crispy shrimp, sesame-roasted broccoli and quick pickles. Drizzle generously with the spicy sriracha sauce. Garnish with sliced scallions. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before dipping in the tempura batter.

What can I substitute for tempura batter mix?

You can make a simple batter with 1 cup all-purpose flour, 1 egg and 1 cup ice-cold water. Whisk until smooth.

How do I reheat leftovers?

Reheat the shrimp in an air fryer or oven at 375°F for 5-7 minutes to restore crispiness. The rice and broccoli can be microwaved.