Shrimp & Zucchini Bibimbap

🥘 Ingredients

• carrots
  12 oz
• cooking oil
• garlic
  2 clove
• ginger
  2 thumb
• jasmine rice
  1.5 c
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• shrimp
  20 oz
• soy sauce
  4 tbsp
• sriracha
  4 tsp
• sugar
  1 tbsp
• white wine vinegar
  3.333 tbsp
• zucchini
  2 unit

🍳 Cookware

• small pot
• small bowl
• small bowl

1. 

   1

   In a small pot , combine jasmine rice and 1¼ cups water. Add a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
2. 

   2

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Trim and peel carrots ; using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger and garlic .

   scallions: 4 unit, carrots: 12 oz, zucchini: 2 unit, ginger: 2 thumb, garlic: 2 clove
3. 

   3

   In a small bowl , combine white wine vinegar with scallion whites and a pinch of salt. Set aside to pickled, stirring occasionally, until ready to use. In a separate small bowl , combine sesame oil , soy sauce , sugar , and up to half of sriracha to taste. Stir until sugar has dissolved.

   white wine vinegar: 3.333 tbsp, sesame oil: 2 tbsp, soy sauce: 4 tbsp, sugar: 1 tbsp, sriracha: 4 tsp
4. 

   4

   Heat a drizzle of cooking oil in a large, preferably nonstick, saucepan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring occasionally, until slightly softened, ⏱️ 3 minutes 3-4 minutes. Remove from pan. Add another drizzle of oil and sauté zucchini until browned and tender, ⏱️ 3 minutes to ⏱️ 5 minutes per side; season with salt and pepper.

   cooking oil
5. 

   5

   Heat a large drizzle of oil in the skillet. Add shrimp , ginger, and garlic. Cook, breaking up shrimp into pieces, until shrimp is cooked through, ⏱️ 4 minutes 4-6 minutes. Add remaining soy sauce and cook, stirring, until volume roughly evaporated, ⏱️ 1 minutes to ⏱️ 2 minutes . Season with salt and pepper.

   shrimp: 20 oz
6. 

   6

   Fluff rice with a fork and season with salt and pepper; divide between serving bowls. Arrange shrimp, carrots, and zucchini in separate sections on top. Top with pickled scallion whites and pickling liquid. Drizzle with the sauce and remaining Sriracha. Sprinkle with scallion greens and serve.
7. 7

   **Shellfish expires fully cooked when internal temperature reaches 145°.**