Sweet Heat Shrimp Tempura Bowls
with Sesame-Roasted Broccoli & Quick Pickles
You know those special sauces that make it impossible to put down your fork? Prepare to meet your new favorite. This creamy, sweet, savory, Sriracha-spiked (yes, all those things!) drizzle is so good, it’ll make your taste buds light up. Even better? It’s paired with crispy tempura shrimp, sesame-flecked broccoli, and quick-pickled cucumbers on top of steamy rice. Don’t be surprised when you find yourself swiping up every last drop... and making up excuses to make this dish again and again.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Persian Cucumber
5 teaspoon
White Wine Vinegar
2 unit
Scallions
2 tablespoon
Mayonnaise
(Contains Eggs)
1 unit
Apricot Jam
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
½ cup
Jasmine Rice
8 ounce
Broccoli Florets
1 tablespoon
Sesame Seeds
10 ounce
Shrimp
(Contains Shellfish)
1 teaspoon
Korean Chili Flakes
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
Not included in your delivery
½ teaspoon
Sugar
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and halve cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl, combine cucumber, half the vinegar (all for 4 servings), ½ tsp sugar (1 tsp for 4), and a pinch of salt. Set aside. • Trim and thinly slice scallions, separating whites from greens.
• 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.
• 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.
• 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, 1⁄3 cup cold water (²⁄3 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 pancakebatter-like consistency. • Stir shrimp into batter until fully coated.
• 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.
• 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; top with remaining scallion greens, remaining sesame seeds, and a pinch of chili flakes to taste. Serve.
