Crispy Tempura Shrimp Bowls with Spicy Mayo and Sesame Broccoli

Get ready for a flavor explosion with these crispy tempura shrimp bowls. The star is a creamy, spicy, sweet and savory sauce that will have you licking the bowl clean. Paired with sesame-flecked roasted broccoli, quick-pickled cucumbers and fluffy jasmine rice, this dish is a complete meal that’s as fun to make as it is to eat.

Perfect for a weeknight dinner that feels special, these bowls come together in under an hour. The tempura batter creates an impossibly light and crunchy coating on the shrimp, while the broccoli roasts to perfection with a nutty sesame finish. Don’t be surprised if this becomes your new go-to recipe.

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Ingredients

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView 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

1 teaspoon Chili FlakesView 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

Instructions

1. Preheat oven to 425°F (220°C). Bring a small pot of water to a boil for the rice.
2. Cook jasmine rice according to package directions (about 15 minutes). Fluff with a fork and set aside.
3. Cut broccoli into small florets. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 15-18 minutes until tender and lightly browned.
4. Meanwhile, make the quick pickles: Slice the mini cucumber into thin rounds. In a small bowl, combine cucumber slices with 2 teaspoons white wine vinegar and a pinch of salt. Set aside.
5. Prepare the sweet heat sauce: In a small bowl, mix apricot jam, mayonnaise, sriracha, garlic powder and remaining 3 teaspoons white wine vinegar. Stir until smooth. Adjust spice with chili flakes to taste.
6. Prepare tempura batter: In a bowl, whisk tempura batter mix with cold water according to package instructions (usually about 1/2 cup water for 82g mix) until smooth.
7. Pat shrimp dry. Heat about 1 inch of oil in a deep skillet or pot to 350°F (175°C). Dip shrimp into tempura batter, letting excess drip off, then carefully place into hot oil. Fry in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
8. Once broccoli is done, sprinkle with sesame seeds and toss.
9. To serve: Divide rice among bowls. Top with tempura shrimp, roasted broccoli and quick pickles. Drizzle generously with sweet heat sauce and garnish with sliced scallions and extra chili flakes if desired.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat very dry before battering to ensure the tempura sticks.

What can I substitute for tempura batter mix?

You can make your own by mixing 1 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder and a pinch of salt. Add cold water until smooth.

Is there a non-fry alternative for the shrimp?

For a lighter version, you can bake the battered shrimp at 425°F on a greased baking sheet for 10-12 minutes, flipping halfway. They won’t be as crispy but still delicious.