Dynamite Mushroom & Shrimp Tempura
with Roasted Green Beans & Zesty Rice
- Shellfish
- Eggs
- Milk
- Wheat
One of our favorite ways to eat our veggies? Giving them the tempura treatment! Coating them in the light, airy batter before frying yields addictively crispy, golden results you just can’t get any other way. Here, you’ll whip up tempura mushrooms, then pile them into rice bowls with tender roasted green beans. It’s all drizzled with our favorite dynamite sauce—a creamy, spicy, sweet, and savory (yes, all those things!) sauce that’s so good, you’ll find yourself swiping up every last drop.
Ingredients
6 ounce
Green Beans
1 tablespoon
Fry Seasoning
2 ounce
Sweet Thai Chili Sauce
10 ounce
Shrimp
(Contains: Shellfish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
1 unit
Lime
¾ cup
Jasmine Rice
8 ounce
Button Mushrooms
Not included in your delivery
2 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Zest and quarter lime. Trim and halve mushrooms (quarter any large mushrooms). Trim green beans if necessary. • In a small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice to taste.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then 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, in a medium bowl, whisk together tempura mix, Fry Seasoning, 1⁄3 cup cold water, and ½ tsp salt (use 2⁄3 cup cold water and 1 tsp salt for 4 servings). TIP: If needed, add more water 1 TBSP at a time until the mixture reaches a pancake-batter-like consistency. • Stir mushrooms into batter until fully coated.
Divide tempura batter between 2 medium bowls. Rinse shrimp under cold water and pat dry with paper towels. Season lightly with salt and pepper. Stir shrimp into batter in one bowl and mushrooms in other until fully coated.
• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast until browned and tender, 12-15 minutes.
• Meanwhile, heat a 1⁄3-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, use tongs to add coated mushrooms in a single layer. (TIP: You may need to work in batches.) Cook until golden brown, 3-4 minutes on the first side and 1-2 minutes on the second side. • Using a slotted spoon, transfer to a paper- towel-lined plate. Season with salt.
Once mushrooms are fried, repeat shallow-frying process with shrimp. (TIP: If needed, add more oil to pan before frying shrimp.) Cook until golden brown and cooked through, 1-2 minutes per side. Using a slotted spoon, transfer shrimp to a paper-towel-lined plate. Season with salt.
• Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls and top with mushrooms and green beans. Drizzle with dynamite sauce and serve with any remaining lime wedges on the side.
Top bowls with shrimp.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dynamite sauce, calling it "soooo good" and praising the blend of flavors 🎉.
- Ease of prep: Several found it time-consuming and messy, with frying in batches taking longer than expected.
- Suggestions: Consider cutting mushrooms into quarters for better texture; some preferred shrimp over mushrooms for crispiness.
- Portions: Some felt there was too much rice; others appreciated the generous serving size.
- Texture: A few found the tempura batter challenging to work with, resulting in soggy mushrooms for some.
Reviews from our home cooks
OMG!! The dynamite sauce is soooo good! This meal takes more prep work than most of the Hello Fresh meals, but once it's finished it's so worth the work!! One of my personal faves! And my family loves it too!!
Ok, finally! We had to delay the prep of this meal because our friends we were to cook it for got sick. So we chilled down the produce and froze the shrimp, and finally cooked it over at their house last night, 01/23/22. They loved it--we had fun cooking it all together too. If we did this one again, we'd have had more oil to make the pan-pond deeper. The mushroom tempura was not quite crispy on some portions, because we did not have enough oil on hand to really float the tempura bits nicely.
A higher labor meal; WELL worth it! Been trying to get picky husband to try battered mushrooms for decades- NOW he finds out he loves them! Beans were done in 8 mins
This meal was by far my hellofresh favorite! My husband was purposely eating slow because the sauce and Tempura shrimp was soooo good that he didn't want it to end 😍
Flavor was good. Large portions. Loved the asian sauce. Definitely worth it to add the shrimp. The mushrooms did turn out a little soggy but the shrimp was nice and crisp.
WOW! Really tasty. Nice blend of flavors. We skipped the rice and added an extra veggie and it was still really delicious.
Great meal for such simple ingredients. We had a lot of left over mushrooms but worked in our air fryer. wonderful!
A lot of work that makes a big mess, but I had the right hardware and it turned out great.
I felt like I got takeout it was THAT good, yet I made it myself and was health-conscious
There wasn't enough tempura to cover both mushrooms and shrimp sufficiently. I also wouldn't have put the fry spice in the sauce. I like tempura in the pure form. But that's just me.
