Sweet Heat Shrimp Tempura Bowls

🥘 Ingredients

• Korean chili flakes
  1 tsp
• apricot jam
  2 tbsp
• black pepper
  ¼ tsp
• broccoli
  1 head
• butter
  2 tbsp
• cooking oil
  1½ cups
• garlic powder
  1 tsp
• jasmine rice
  ½ cup
• mayonnaise
  3 tbsp
• mini cucumber
  2 unit
• salt
  1 tsp
• scallions
  2 unit
• sesame seeds
  1 tbsp
• shrimp
  10 oz
• sriracha
  1 tbsp
• sugar
  1 tsp
• tempura batter mix
  ½ cup
• white wine vinegar
  1 tbsp

🍳 Cookware

• small bowl
• small bowl
• small pot
• baking sheet
• large bowl
• large pan

1. 

   1

   apricot jam broccoli shrimp white wine vinegar Korean chili flakes mini cucumber sesame seeds mayonnaise tempura batter mix scallions jasmine rice sriracha garlic powder salt sugar butter black pepper cooking oil

   apricot jam: 2 tbsp, broccoli: 1 head, shrimp: 10 oz, white wine vinegar: 1 tbsp, Korean chili flakes: 1 tsp, mini cucumber: 2 unit, sesame seeds: 1 tbsp, mayonnaise: 3 tbsp, tempura batter mix: ½ cup, scallions: 2 unit, jasmine rice: ½ cup, sriracha: 1 tbsp, garlic powder: 1 tsp, salt: 1 tsp, sugar: 1 tsp, butter: 2 tbsp, black pepper: ¼ tsp, cooking oil: 1½ cups
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel, and halve mini cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl , combine cucumber, half the white wine vinegar, ½ tsp sugar, and a pinch of salt. Set aside. Trim and thinly slice scallions, separating whites from greens.
3. 

   3

   In a second small bowl , combine mayonnaise, apricot jam, sriracha, half the garlic powder, 1 tsp water, 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 minutes . Add jasmine rice, ¾ cup water, and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, cut broccoli florets into 1-inch pieces if necessary. Toss on a baking sheet with a drizzle of cooking oil, half the sesame seeds, salt, and pepper. Roast on top rack until golden brown and crispy ⏱️ 20 minutes . Carefully toss with half the scallion greens.
5. 

   5

   Meanwhile, rinse shrimp under cold water; pat very dry with paper towels. Season with salt. In a large bowl , combine tempura batter mix, remaining garlic powder, ⅓ cup cold water, and salt. TIP: If needed, add more water 1 tbsp at a time until it reaches a pancake-batter-like consistency. Stir shrimp into batter until fully coated.
6. 

   6

   Heat a ¼-inch layer of oil in a large 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 minutes on the first side and ⏱️ 3 minutes on the second side. Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
7. 7

   Fluff rice with a fork; stir in remaining 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 Korean chili flakes to taste. Serve.