• Heat a medium pot over medium.
• When the pot is hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook for 2-3 min, stirring often, until softened.
• Season with half the garlic salt.

• Using a strainer, rinse rice until water runs clear. 
• To the pot, add half the garlic puree and rice. Cook for 1-2 min, stirring often, until fragrant.
• Add 1 1/4 cups (2 1/2 cups) water. Stir. Bring to a boil over high. Once water is boiling, reduce heat to low.
• Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Thinly slice green onions.
• Drain and rinse shrimp. Pat dry with paper towels. Season with remaining garlic salt and pepper.
• To a medium bowl, add soy sauce, plum sauce, remaining garlic puree, 1/4 cup (1/2 cup) water and 1/2 tbsp (1 tbsp) cornstarch. Whisk to combine, then set aside. 

• Heat a large non-stick pan over medium. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook for 3-4 min, stirring often, until tender-crisp. 
• Season with salt and pepper.
• Transfer to a plate. 

• To the same pan, add 2 tbsp (4 tbsp) butter, then swirl until melted.
• Continue to cook butter for 2-3 min, stirring often, until golden. (TIP: Keep an eye on butter so it doesn't burn.)
• Add shrimp, plum-soy mixture and vinegar. Cook for 4-5 min, stirring often, until sauce thickens slightly and shrimp is cooked through.**
• Stir in zucchini.

• Fluff rice with a fork, then stir in half the green onions. Season with salt.
• Divide veggie rice between plates.
• Top with shrimp and zucchini.
• Sprinkle remaining green onions over top.

If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.