Sweet Heat Shrimp Tempura Bowls
with Sesame Roasted Broccoli, Avocado, and Quick Pickles
You know those condiments that make it impossible to put down your fork? Prepare to meet your new favorite. It’s a creamy, spicy, sweet, and savory (yes, all those things!) sauce so good, it’ll make your taste buds light up. Even better? It’s paired with crispy, tempura-battered shrimp, sesame-flecked broccoli, quick-pickled cucumbers, and creamy, diced avocado on top of steamy rice. Don’t be surprised when you find yourself swiping up every last drop...and making up excuses to recreate this dish again and again!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Lemon
1
Avocado
2
Scallions
1
Persian Cucumber
5
White Wine Vinegar
(Contains Sulphites)
2
Mayonnaise
(Contains Egg, Mustard)
2
Apricot Jam
1
Sriracha Sauce
1
Garlic Powder
½
Jasmine Rice
8
Broccoli
1
Sesame Seeds
(Contains Sesame)
10
Shrimp
(Contains Crustaceans)
1
Korean Chili Flakes
2
Butter
(Contains Milk)
82
Tempura Mix
(Contains Egg, Milk, Cereals containing gluten)
Not included in your delivery
½
Sugar
1
Vegetable Oil
Salt
Pepper
Nutritional information
Utensils
Instructions
Preheat oven to 425 degrees. 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; thinly slice crosswise into halfmoons. In a separate small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4), and a pinch of salt. Set aside.
In a third small bowl, combine mayonnaise, jam, sriracha, half the garlic powder, 1 tsp water (2 tsp for 4), 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. Toss on a baking sheet with a drizzle of oil, half the sesame seeds, salt, and pepper. Roast on top rack until broccoli is golden brown and crispy, 15-20 minutes. Remove from oven and toss with a squeeze of lemon juice and 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, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake batter-like consistency.) Stir shrimp into batter until fully coated. Heat a ¼-inch-layer of oil in a large, heavybottomed 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 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.
