*Sweet Heat Shrimp Tempura Bowls*

Ingredients

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Garlic powder

  Spices

  2 tsp or 6g

• Broccoli

  Raw

  2 cup chopped or 182g

• Shrimp

  Crustaceans, mixed species, raw

  20 oz or 567g

• Tempura Batter

  Roland

  164g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Apricot jam

  Includes preserves

  8 tbsp or 160g

• Rice wine vinegar

  5 tsp or 25g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Preheat oven to 425 degrees. Wash and dry all produce. Quarter lemon. Trim and thinly slice scallions, separating whites from greens.
2. 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.
3. While rice cooks, halve, pit, peel, and dice avocado; toss in a small bowl with a squeeze of lemon juice and a pinch of salt. In another small bowl, combine mayonnaise, jam, sriracha, half the garlic powder, 2 tsp water (2 tsp for 4), and a pinch of salt. Set aside.
4. 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.
5. 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, ⅔ cup cold water, and 1 tsp salt. Stir shrimp into batter until fully coated. Heat a ¼-inch-layer of oil in a large, heavy-bottomed pan over medium-high heat.
6. 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.
7. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide between bowls. Top with shrimp and avocado. 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.