Crispy Tempura Shrimp Bowls with Spicy Mayo and Sesame Broccoli

Get ready for a flavor-packed bowl that combines crispy tempura shrimp, tender roasted broccoli and tangy quick pickles over steamed rice. The star of the show is a creamy, spicy-sweet mayo sauce that ties everything together. This dish is perfect for a quick weeknight dinner that feels special.

Each element comes together easily: the shrimp get a light tempura coating, the broccoli roasts with sesame seeds and the cucumbers pickle in minutes. Drizzle with the addictive sauce and garnish with scallions and chili flakes for a meal that’s as beautiful as it is delicious.

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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

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit 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 Cooking 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.
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, 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. 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, salt (we used ½ tsp) and 1⁄3 cup cold water. (For 4 servings, use 1 tsp salt and 2⁄3 cup water.) 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.
5. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. 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 rice between bowls. Top with shrimp, quick pickles (draining first) and broccoli. Drizzle shrimp with sauce; top with remaining scallion greens, remaining sesame seeds and a pinch of chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

What can I substitute for apricot jam?

Any fruit jam like peach or orange marmalade works well for the sweet heat sauce.

How do I make the tempura batter gluten-free?

Use a gluten-free tempura mix or substitute with rice flour and cornstarch.