Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Cut broccoli into bite-size pieces if necessary. TIP: Cut broccoli stems to roast along with the florets!

In a small bowl, combine cucumber, half the vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside to pickle until ready to serve.

Toss broccoli on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on top rack until golden brown and crispy, 15-20 minutes.

Meanwhile, in a medium bowl, combine cabbage and carrot mix, half the mayonnaise, remaining vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper.

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, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

Stir shrimp into batter until fully coated.

Heat a ¼-inch layer of oil in a large, heavy-bottomed 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 shrimp to a paper-towel-lined plate. Immediately season with salt.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas and broccoli between plates. Fill tortillas with shrimp, slaw, and pickled cucumber (draining first); drizzle with sauce. Sprinkle broccoli with sesame ginger crunch and serve.