Shrimp & Edamame Stir-Fry
with Rice, Zucchini & Gochujang Aioli
- Shellfish
- Soy
- Sesame
- Wheat
- Eggs
This hearty stir-fry comes together fast for a fresh and filling meal that's loaded with colorful veggies. You'll sizzle up zucchini, edamame, cabbage, and carrots in soy-chili sauce, then serve over a bed of fluffy rice. Drizzle savory-spicy-sweet gochujang mayo atop, and finish with a sprinkle of scallion greens for a zippy finale.
Ingredients
1 ounce
Sweet Thai Chili Sauce
1 unit
Squash
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Edamame
(Contains: Soy)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
4 ounce
Red Cabbage and Carrot Mix
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Scallions
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a 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, wash and dry produce.
Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.
Rinse shrimp* under cold water, then pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp; season with salt and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, edamame, scallion whites, and cabbage and carrot mix. Cook, stirring occasionally, until veggies are browned and tender, 3-5 minutes. Turn off heat.
Use pan used for shrimp here.
Meanwhile, in a small bowl, combine gochujang aioli with water 1 tsp at a time until mixture reaches a drizzling consistency.
Stir sweet soy glaze, chili sauce, and 2 TBSP water (4 TBSP for 4 servings) into pan with stir-fry; stir to coat. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.
Stir in shrimp along with sweet soy glaze, chili sauce, and water.
Fluff rice with a fork.
Divide rice between shallow bowls. Top with edamame stir-fry. Drizzle with as much gochujang aioli as you like. Sprinkle with sesame seeds and scallion greens. Serve.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Some found it bland and needing more sauce; others enjoyed the fusion flavors and sweetness.
- Suggestions: Cook shrimp separately from purple cabbage to prevent blue discoloration. Skip gochujang aioli if you prefer milder heat.
- Leftovers: Purple cabbage continues to stain shrimp blue in leftovers, making them unappetizing the next day.
Reviews from our home cooks
This was excellent. I didn't use the gochujang because that would make it too spicy, but it didn't need it - it was perfect without it.
Instructions did not say to Cook shrimp separately. They turned blue when cooked with purple cabbage.
Added shrimp for a filling, protein packed meal. Very very good!!
2.5 rounded up. I liked the edamame. The charred cabbage flavor did not work for me.
The taste was good but the cabbage bled into the shrimp making them look blue which was not appetizing.
Weak flavors that didn't blend well together. Needed more sauce.
Wife would eat again 3X in a row. Husband wants less edamame.
I just don't like gochujang sauce. Needed some acidity like lime too
