Crispy Tempura Shrimp Bowls with Spicy Apricot Sauce and Sesame Broccoli

Get ready for a bowl that brings together crispy, golden tempura shrimp, tender roasted broccoli with sesame and tangy quick pickles-all drizzled with a creamy sweet-and-spicy sauce. It’s a flavor-packed dinner that’s surprisingly easy to make at home.

The star of the show is the sauce: a blend of mayonnaise, apricot jam and sriracha that hits every note-sweet, savory, spicy and creamy. Paired with crunchy tempura shrimp and sesame-flecked broccoli over steamed rice, every bite is irresistible. Perfect for a weeknight treat or when you’re craving something special.

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Ingredients

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon 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

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable 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 all produce. Trim, peel and halve cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings) and a pinch of salt. Set aside to quick-pickle. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
2. In a second small bowl, combine mayonnaise, apricot jam, sriracha, half the garlic powder, 1 tsp water (2 tsp for 4) and a pinch of salt. Stir until smooth; set aside. 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.
3. While rice cooks, cut broccoli florets into 1-inch pieces. Toss on a baking sheet with a drizzle of oil, half the sesame seeds, salt and pepper. Roast on top rack until golden brown and crispy, 15-20 minutes. Remove from oven and toss with a squeeze of lemon juice and 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, salt (½ tsp for 2 servings, 1 tsp for 4) and ⅓ cup cold water (⅔ cup for 4). Stir until smooth; if too thick, add water 1 TBSP at a time until batter reaches pancake-batter consistency. Add shrimp and stir 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 (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. 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 and pickled cucumber. Drizzle shrimp with sauce; garnish with remaining scallion greens, sesame seeds and a pinch of Korean chili flakes. Serve with roasted broccoli and lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute chicken tenders or firm tofu. Adjust cooking time as needed.

Is there a substitute for tempura mix?

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

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 restore crispiness.