Sweet Heat Shrimp Tempura Bowls

🥘 Ingredients

• Korean chili flakes
  1 tsp
• apricot jam
  2 unit
• black pepper
• broccoli
  1 lb
• butter
  4 tbsp
• cooking oil
  14 tsp
• garlic powder
  4 tsp
• jasmine rice
  1.5 c
• mayonnaise
  4 tbsp
• mini cucumber
  2
• paper towels
• salt
  12 tsp
• scallions
  2
• sesame seeds
  2 tbsp
• shrimp
  20 oz
• sriracha
  2 tsp
• sugar
  1 tsp
• tempura batter mix
  164 g
• white wine vinegar
  5 tsp

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. 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 of sugar , and a pinch of salt . Set aside. Trim and thinly slice scallions , separating whites from greens.

   mini cucumber: 2, white wine vinegar: 5 tsp, sugar: 1 tsp, salt: 4 tsp, scallions: 2
2. 

   2

   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 minute . 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 to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   mayonnaise: 4 tbsp, apricot jam: 2 unit, sriracha: 2 tsp, garlic powder: 2 tsp, salt: 4 tsp, butter: 2 tbsp, jasmine rice: 1.5 c
3. 

   3

   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 black pepper . Roast on top rack until golden brown and crispy, ⏱️ 20 minutes . Carefully toss with half the scallion greens.

   broccoli: 1 lb, cooking oil: 2 tsp, sesame seeds: 1 tbsp, salt: 4 tsp, black pepper
4. 

   4

   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 , 1⁄3 cup cold water, and salt (we used ½ tsp). 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.

   shrimp: 20 oz, paper towels, tempura batter mix: 164 g, garlic powder: 2 tsp
5. 

   5

   Heat a ¼-inch layer of cooking 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, ⏱️ 3 minutes on the first side and ⏱️ 2 minutes on the second side. Using a slotted spoon , transfer to a paper-towel-lined plate. Immediately season with salt and pepper.

   cooking oil: 4 tbsp
6. 

   6

   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 Korean chili flakes to taste. Serve.

   butter: 2 tbsp, sesame seeds: 1 tbsp, Korean chili flakes: 1 tsp