Careme

Ingredients

• Extra Large Shell-On Pink Shrimp 21/25 Count

  12 ounces $13.69
• Organic Zucchini Squash

  12 ounces (about 2 small) $2.77
• Organic Jasmine Thai White Rice

  3/4 cup dry $4.19
• Green Onion

  3, divided $1.39
• Lime

  1 $0.69
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon grated
• Sambal oelek

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Fish sauce

  1 teaspoon
• Brown sugar

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Toasted sesame oil

  1 teaspoon

Instructions

1. Rinse the rice. Peel and devein the shrimp, pat them dry, and lightly season with salt. Halve the zucchini lengthwise and slice it into 1/2-inch half-moons; thinly slice the green onions, separating white and green parts.
2. Combine the sambal oelek, soy sauce, fish sauce, brown sugar, sesame oil, grated ginger, minced garlic, 2 tablespoons water, and the juice of half the lime in a small bowl.
3. Place the rice in a small saucepan with 1 1/4 cups water and a pinch of salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
4. While the rice cooks, heat a large skillet or wok over high heat. Add half the neutral oil and stir-fry the zucchini for 3–4 minutes, until browned but still crisp-tender; transfer it to a plate.
5. Add the remaining oil and the white parts of the green onions to the skillet. Add the shrimp and stir-fry for 2–3 minutes, until nearly opaque and beginning to curl.
6. Return the zucchini to the skillet, pour in the sambal mixture, and toss over high heat for 1–2 minutes, until the sauce is glossy and the shrimp are fully opaque.
7. Fluff the rice and divide it between two shallow bowls. Spoon the shrimp and zucchini stir-fry over it, then finish with the green onion tops and wedges cut from the remaining lime half.