Easy Dinner: Spicy Shrimp Tempura Roll Bowls

I’ve talked a lot about my love for Skinnytaste recipes over on Instagram and I mean it sincerely when I say we have yet to make a bad recipe. This particular recipe is from author Gina Homolka’s latest cookbook, “One & Done,” and I was blown away by this dish! My friend mentioned she was making it last Friday, and once I saw the photo in the book, we jumped on it! It totally took care of my sushi craving and opened the doors to so many Air Fryer options with shrimp!

Spicy Shrimp Tempura Roll Bolls (serves 4), from Skinnytaste: One & Done

Ingredients
Spicy Mayo:

  • 2 tablespoons light mayonnaise
  • 5 teaspoons Sriracha sauce
Asian Vinaigrette:
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
Shrimp Tempura:
  • 16 peeled and deveined extra jumbo shrimp (1/2 pound)
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg white
  • 1 tablespoon fat-free milk
  • 3/4 cups panko bread crumbs, regular or gluten-free
  • olive oil spray
For Assembly:
  • 3 cups cooked short-grain brown rice, warm
  • 2 Persian (mini) cucumbers, seeded and julienned
  • 5 ounces thinly sliced avocado (from 1 medium avocado)
  • 4 nori snack sheets, thinly sliced
  • 1 teaspoon black sesame seeds
  • 1 tablespoon chopped fresh chives


Cooking Instructions
  1. Preheat air fryer to 400*F.
  2. For the spicy mayo: In a small bowl, combine the mayonnaise, Sriracha, and 1 teaspoon water.
  3. For the Asian vinaigrette: In a small bowl, whisk together the soy sauce, vinegar, sesame oil, and ginger.
  4. For the shrimp tempura: Season the shrimp with the salt and pepper. In a shallow bowl, combine the egg white and milk. Place the panko in a second shallow bowl.
  5. Dredge the shrimp first in the egg mixture, then in the panko, shaking off any excess as you go.
  6. Place 8 of the shrimp in the air fryer basket. Spray the shrimp with oil. Cook for 5 minutes, until the shrimp turn pink and the coating is golden brown. Repeat with the remaining 8 shrimp.
  7. To assemble the bowls, divide the rice, cucumbers, and avocado among 4 bowls. Top with 4 shrimp, then drizzle the vinaigrette and spicy mayo over each bowl. Garnish with the nori, black sesame seeds, and chives.
If you don’t have an air fryer, the book recommends baking the shrimp on a sheet pan in a 400*F oven, turning halfway, until the shrimp turn pink and the coating is golden brown, 8 to 9 minutes.
So delicious. Enjoy!

Molly Knorr