Spicy Tempura Shrimp Bowls with Sesame Broccoli and Quick Pickles

Get ready for a flavor explosion with these spicy tempura shrimp bowls. The star is a creamy, sweet and spicy sauce that will have you licking the bowl clean. Paired with crispy tempura-battered shrimp, sesame-flecked roasted broccoli, tangy quick-pickled cucumbers and creamy diced avocado over steamed rice, this dish is a complete meal that’s as satisfying as it is delicious.

Don’t be surprised when you find yourself swiping up every last drop of sauce and planning to make this again soon. It’s a perfect weeknight dinner that feels like a special treat.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView 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

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 rack to top position and preheat oven to 425°F. Wash and dry all produce. Quarter lemon. Halve, pit, peel and dice avocado; toss in a small bowl with a squeeze of lemon juice and a pinch of salt. Trim and thinly slice scallions, separating whites from greens. Trim, peel and halve cucumber lengthwise; slice crosswise into thin half-moons. In a separate small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4) and a pinch of salt. Set aside.
2. In a third small bowl, combine mayonnaise, jam, sriracha, 1 tsp water (2 tsp for 4), half the garlic powder and a pinch of salt. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 30 seconds to 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 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; pat very dry with paper towels. Season with salt. In a large bowl, combine tempura mix, remaining garlic powder, salt (we used ½ tsp; 1 tsp for 4 servings) and ⅓ cup cold water (⅔ cup for 4). Stir shrimp into batter until fully coated. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.
5. 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 between bowls. Top with shrimp, avocado and cucumber. Drizzle shrimp with sauce; top with remaining scallion greens and sesame seeds, plus a pinch of chili flakes. Serve with broccoli and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of shrimp?

Yes, you can substitute chicken tenders or tofu for the shrimp. Adjust cooking time as needed.

What can I use instead of apricot jam?

You can substitute with peach jam, orange marmalade or honey for a similar sweet element.

How do I make the sauce less spicy?

Reduce the sriracha to 1/2 teaspoon or omit it entirely for a milder sauce.