Crispy Tempura Shrimp Bowls with Spicy Mayo and Sesame Broccoli

Get ready to fall in love with this vibrant bowl that brings together crispy tempura shrimp, tender roasted broccoli, and tangy quick pickles. The star of the show is the creamy, sweet, and spicy sauce that ties everything together—it’s so good you’ll want to lick the bowl clean.

This recipe is perfect for a fun weeknight dinner that feels special without being complicated. The combination of textures and flavors will have everyone asking for seconds.

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Ingredients

1 unit Mini 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 White 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

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 oven rack to top position and preheat to 425°F. Wash and dry produce. Trim, peel, and halve cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl, combine cucumber, vinegar, ½ teaspoon sugar, and a pinch of salt. Set aside to pickle. Trim and thinly slice scallions, separating whites from greens.
2. In another small bowl, combine mayonnaise, jam, sriracha, half the garlic powder, 1 teaspoon water, and a pinch of salt. Set sauce aside. Melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites; cook until softened, about 1 minute. Add rice, ¾ cup water, and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer until rice is tender, 15–18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, cut broccoli into 1-inch pieces if needed. Toss on a baking sheet with a drizzle of oil, half the sesame seeds, salt, and pepper. Roast on top rack until golden and crispy, 15–20 minutes. Carefully toss with half the scallion greens.
4. Rinse shrimp under cold water and pat very dry with paper towels. Season with salt. In a large bowl, combine tempura mix, remaining garlic powder, ⅓ cup cold water, and salt (about ½ teaspoon). Stir until batter is smooth and thick, like pancake batter. Add shrimp and stir to coat evenly.
5. Heat a ¼-inch layer of oil in a large heavy-bottomed pan over medium-high heat. When oil is hot (a drop of batter sizzles), working in batches, add shrimp in a single layer. Cook until golden 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 remaining 1 tablespoon butter and season with salt and pepper. Divide rice among bowls. Top with shrimp, drained pickles, and broccoli. Drizzle shrimp with sauce; sprinkle with remaining scallion greens and sesame seeds. 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 or preserves will work, such as peach or orange marmalade.

Can I make this gluten-free?

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