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
Zucchini
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
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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 Dec 2025- Flavor: Some found it overly sweet, while others enjoyed the taste. Consider adding lime for acidity to balance flavors.
- Ease of prep: Instructions weren't clear on cooking shrimp separately, which affected the dish's appearance.
- Suggestions: Cook shrimp separately to avoid discoloration from purple cabbage. Add more sauce for bolder flavors 🍲.
