Crispy Tempura Shrimp Bowls with Spicy Sweet Sauce and Sesame Broccoli

Get ready for a flavor explosion with these crispy tempura shrimp bowls! Juicy shrimp are coated in a light tempura batter and fried until golden, then drizzled with an irresistible sauce that’s creamy, spicy, sweet and savory all at once. Paired with sesame-roasted broccoli, tangy quick-pickled cucumbers and fluffy jasmine rice, every bite is a delight.

This dish comes together in under an hour and is perfect for a weeknight dinner that feels special. The homemade sauce is so good you’ll want to put it on everything. Let’s get cooking!

Log in to save recipes and build weekly shopping lists.

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

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 (220°C). Wash and dry all produce. Trim, peel and halve the cucumber lengthwise; thinly slice half the cucumber crosswise into half-moons (use the whole cucumber for 4 servings). In a small bowl, combine sliced cucumber, vinegar, ½ teaspoon sugar (1 teaspoon for 4 servings) and a pinch of salt. Set aside to quick-pickle. Trim and thinly slice scallions, separating whites from greens.
2. In a second small bowl, combine mayonnaise, apricot jam, Sriracha, half the garlic powder, 1 teaspoon water (2 teaspoons for 4 servings) and a pinch of salt. Stir until smooth; set aside. Melt 1 tablespoon 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 servings) 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 rice cooks, cut broccoli florets 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 the top rack until golden brown and crispy, 15-20 minutes. Carefully toss with half the scallion greens.
4. Meanwhile, 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 (⅔ cup for 4 servings) and salt (about ½ teaspoon for 2 servings, 1 teaspoon for 4). Stir until smooth; the batter should be the consistency of pancake batter. Add more water 1 tablespoon at a time if needed. Add shrimp and stir until fully coated.
5. Heat about ¼ inch of oil in a large, heavy-bottomed pan over medium-high heat. Once hot (a drop of batter sizzles immediately), working in batches, add 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. Season immediately 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 quick pickles and roasted broccoli. Drizzle shrimp with the spicy-sweet sauce. Garnish with 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 coating to ensure the batter sticks.

What can I substitute for apricot jam?

You can use any fruit jam or preserves, such as peach or orange marmalade, for a similar sweet-tangy flavor.

Can I make this gluten-free?

Use a gluten-free tempura mix or substitute with rice flour and a little baking powder. Ensure all other ingredients are gluten-free.