Crispy Tempura Shrimp Bowls with Spicy Apricot Sauce and Sesame Broccoli

Get ready for a flavor-packed bowl that brings together crispy tempura shrimp, tender roasted broccoli and tangy quick pickles, all drizzled with a creamy sweet-and-spicy sauce. This dish is a celebration of textures and tastes-crunchy, creamy, savory and a little bit sweet. It’s the kind of meal that makes you look forward to dinner.

Each component comes together beautifully: the shrimp are coated in a light tempura batter and fried until golden, while the broccoli gets a sesame upgrade in the oven. A simple pickled cucumber adds brightness and the sauce-made with apricot jam, mayo and sriracha-ties everything together. Serve over steamed jasmine rice for a satisfying bowl that’s sure to become a favorite.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and halve cucumber lengthwise; thinly slice half the cucumber (whole cucumber for 4 servings) crosswise into half-moons. In a small bowl, combine sliced cucumber, vinegar, ½ tsp sugar (1 tsp for 4) and a pinch of salt. Set aside to quick-pickle.
2. Trim and thinly slice scallions, separating whites from greens. In a second small bowl, combine mayonnaise, apricot jam, Sriracha, half the garlic powder, 1 tsp water (2 tsp for 4 servings) and a pinch of salt. Set sauce aside.
3. 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.
4. While rice cooks, cut broccoli 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.
5. 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, ⅓ cup cold water (⅔ cup for 4 servings) and salt (we used ½ tsp; 1 tsp 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.
6. 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.
7. 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; sprinkle with remaining scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before using.

Can I make this gluten-free?

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

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 maintain crispiness.