Crispy Tempura Shrimp Bowls with Spicy Mayo and Sesame Broccoli

Get ready for a bowl that brings together crispy, golden tempura shrimp, tender sesame-roasted broccoli and tangy quick pickles-all drizzled with a creamy, spicy-sweet sauce that’s absolutely irresistible. Served over fluffy rice, this dish is a symphony of textures and flavors that will have you coming back for more.

Perfect for a weeknight dinner that feels special, these shrimp bowls come together in under an hour. The homemade spicy mayo is the star of the show, balancing heat, sweetness and creaminess in every bite. Pair it with crunchy pickled cucumbers and nutty roasted broccoli for a meal that’s as satisfying as it is delicious.

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Ingredients

1 unit Super Select 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

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 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. 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, 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.
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; sprinkle with remaining scallion greens and remaining sesame seeds. Serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

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

Can I substitute the apricot jam?

You can use any fruit jam or preserves, like peach or orange marmalade, for a similar sweet and tangy flavor.

How do I reheat leftovers?

For best results, reheat the shrimp in an air fryer or oven at 350°F for a few minutes to restore crispiness. Rice and broccoli can be microwaved.