Crispy Tempura Shrimp Bowls with Spicy Sriracha Mayo and Sesame Broccoli

These crispy tempura shrimp bowls are a flavor explosion in every bite. Juicy shrimp are coated in a light tempura batter and fried until golden, then drizzled with a creamy, spicy and sweet sriracha mayo. Paired with sesame-roasted broccoli, tangy quick-pickled cucumbers and fluffy buttered rice, this bowl is a complete meal that’s as satisfying as it is delicious.

The magic is in the balance: the crunch of the shrimp, the freshness of the pickles, the nutty broccoli and the kick of the sauce all come together beautifully. It’s a dish that feels special enough for a weekend dinner but comes together quickly on a busy weeknight. Get ready to make this your new go-to bowl!

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Trim, peel and halve the cucumber lengthwise, then thinly slice crosswise into half-moons. In a small bowl, combine the cucumber, white wine vinegar, ½ teaspoon sugar and a pinch of salt. Set aside to quick-pickle. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. In another small bowl, combine the mayonnaise, apricot jam, sriracha, half the garlic powder, 1 teaspoon water and a pinch of salt. Stir until smooth; set aside. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, about 1 minute. Add the rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, cut the broccoli florets into 1-inch pieces if needed. On a baking sheet, toss the broccoli with a drizzle of oil, half the sesame seeds, salt and pepper. Roast on the top rack until golden and crispy, 15-20 minutes. Carefully toss with half the scallion greens.
4. Meanwhile, rinse the shrimp under cold water and pat very dry with paper towels. Season with salt. In a large bowl, combine the tempura mix, remaining garlic powder, ⅓ cup cold water and ½ teaspoon salt. Stir until smooth; the batter should be the consistency of pancake batter. Add more water 1 tablespoon at a time if needed. Add the shrimp and stir until fully coated.
5. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. When the oil is hot (a drop of batter sizzles immediately), working in batches, add the coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
6. Fluff the rice with a fork and stir in the remaining 1 tablespoon butter. Season with salt and pepper. Divide the rice among bowls. Top with the shrimp, drained quick pickles and roasted broccoli. Drizzle the shrimp with the prepared sauce, then sprinkle with the remaining scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat very dry before using to ensure the batter sticks and they fry up crispy.

What can I substitute for tempura mix?

You can make a simple batter with equal parts all-purpose flour and cornstarch, plus a pinch of baking powder. Mix with cold water until smooth.

How do I reheat leftovers?

Reheat the shrimp in an air fryer or oven at 375°F for a few minutes to restore crispiness. The rice and broccoli can be microwaved.