Before starting, wash and dry all produce. Heat a medium pot over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then rice, 1/2 tbsp (1 tbsp) ginger-garlic puree and half the garlic salt. Cook, stirring often, until fragrant, 1-2 min.Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Thinly slice green onion.

Heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then carrots and zucchini. Season with remaining garlic salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min. (TIP: If veggies are browning too quickly, reduce heat to medium.)Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Reheat the same pan (from step 3) over medium.When hot, add 2 tsp (4 tsp) oil, then shrimp. Cook, stirring occasionally, until starting to turn pink, 1-2 min. (NOTE: Shrimp will finish cooking in step 5.)

Meanwhile, whisk together honey, soy sauce, Szechuan sauce, 1/2 tbsp (1 tbsp) ginger-garlic puree and 1/3 cup (2/3 cup) water in a medium bowl.Add sauce mixture to the pan with shrimp. Bring to a boil.Once boiling, cook, stirring often, until sauce thickens and shrimp are cooked through, 2-3 min.** (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)

Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with veggies, shrimp and sauce. Sprinkle remaining green onions over top.