Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring often, until softened, 2-3 min. Season with ¼ tsp (½ tsp) garlic salt.

Add half the garlic puree and rice to the pot. Cook, stirring often, until fragrant, 1-2 min.Once water is boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.Remove from heat. Set aside, still covered.

Meanwhile, halve zucchini lengthwise, then cut into ½-inch half-moons.Thinly slice green onions. Drain and rinse shrimp. Pat dry with paper towels. Season with ½ tsp (1 tsp) garlic salt and pepper. Add soy sauce, honey-garlic sauce, remaining garlic puree, ¼ cup (½ cup) water and ½ tbsp (1 tbsp) cornstarch to a medium bowl. Whisk to combine, then set aside.

Heat a large non-stick pan over medium heat. When the pan is hot, add ½ tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer to a plate.

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

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

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