Korean spicy shrimp stir-fry and pickled daikon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Korean spicy shrimp stir-fry and pickled daikon

Korean spicy shrimp stir-fry and pickled daikon

Dairy-Free, Spicy, <600 Calories, Protein Plus

2 Servings, 480 Calories/Serving

25–40 Minutes

Customize this popular Korean stir-fry by choosing your favorite protein. Paired with quick-pickled daikon, our version is the perfect blend of sweet, tangy, and fiery flavors. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces wild Gulf shrimp
  • ¾ cup long-grain white rice
  • ½ ounce dried shiitake mushrooms
  • 1 organic purple daikon or other small radish
  • 3 tablespoons apple cider vinegar
  • 1 organic yellow onion
  • 3 organic scallions
  • 1 organic carrot
  • 2 tablespoons gluten-free tamari
  • 2 tablespoons gochujang

Nutrition per serving

Calories 480, Total Fat 8g (10% DV), Sat. Fat 0.5g (3% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 950mg (41% DV), Total Carb. 78g (28% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice; soften the mushrooms

  • Rinse the rice. 

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.

In another small sauce pot, combine the shiitake mushrooms and 1½ cups [3 cups] water. Bring to a boil, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes. Meanwhile, start preparing the rest of the meal. 


Make the quick-pickled daikon

  • Scrub or peel the daikon; cut the daikon in half lengthwise, then crosswise into thin half-moons.

In a medium bowl, combine the daikon, apple cider vinegar, and 1 tablespoon [2 TBL] water. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Prep the vegetables and tamari mixture

  • Peel the onion and cut into enough ½-inch-thick slices to measure 1 cup [2 cups].
  • Trim the root ends from the scallions; cut the white parts into 1-inch pieces. Thinly slice the green parts on the diagonal for garnish.
  • Scrub or peel the carrot and trim the ends; cut the carrot on the diagonal into ¼-inch-thick slices.
  • Remove the mushrooms, reserving the soaking liquid. Discard the stems and thinly slice the mushroom caps.
  • In a small bowl, stir together the tamari and gochujang.


Prep your protein

  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Cut into ½-inch pieces. Season lightly with salt and pepper.
  • Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Cut crosswise into 1-inch pieces. Season lightly with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
  • Plant-based chick*n: Pat the chick*n dry with a paper towel; season with salt and pepper.


Start cooking your protein

In a wok or medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp; 2 to 4 minutes for steak or pork; and 3 to 5 minutes for chicken, tofu, or plant-based chick*n. Transfer to a plate and cover to keep warm. Do not clean the pan.


Cook the vegetables; finish the stir-fry

If the pan used for your protein is dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and white part of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the carrot and cook until starting to soften, 1 to 2 minutes. 

Add your protein and any accumulated juices, mushrooms, ⅓ cup [⅔ cup] reserved mushroom soaking liquid, tamari mixture, and ½ teaspoon [1 tsp] sugar (from your pantry), if using. Stir to coat and cook until your protein is cooked through and the sauce is heated through, 1 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls and top with the stir-fry. Garnish with the green parts of the scallions and serve the pickled daikon on the side.

Kids Can!
  • Rinse the rice. 
  • Measure the water for the rice and mushrooms.
  • Assemble the quick-pickled daikon. 
  • Measure the onion.
  • Garnish with the scallions.