Shrimp & Zucchini Bibimbap

🥘 Ingredients

• black pepper
  ½ tsp, ½ tsp
• carrots
  4 unit
• garlic
  8 cloves
• ginger
  2 knob
• jasmine rice
  2 c
• salt
  2 tsp
• scallions
  6 unit
• sesame oil
  2 tbsp
• shrimp
  24 oz
• soy sauce
  4 tbsp
• sriracha
  2 tsp
• sugar
  2 tbsp
• vegetable oil
  4 tbsp
• water
  1¼ cups
• white wine vinegar
  4 tbsp
• zucchini
  2 unit

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   jasmine rice scallions carrots zucchini ginger garlic white wine vinegar sesame oil soy sauce sriracha shrimp salt black pepper sugar vegetable oil water

   jasmine rice: 1 c, scallions: 3 unit, carrots: 2 unit, zucchini: 1 unit, ginger: 1 knob, garlic: 4 cloves, white wine vinegar: 2 tbsp, sesame oil: 1 tbsp, soy sauce: 2 tbsp, sriracha: 1 tsp, shrimp: 12 oz, salt: 1 tsp, black pepper: ½ tsp, sugar: 1 tbsp, vegetable oil: 2 tbsp, water: 1¼ cups
2. 

   2

   In a small pot , combine jasmine rice , 1 1⁄4 cups water, and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt: 1 tsp
3. 

   3

   Meanwhile, wash and dry 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: 3 unit, carrots: 2 unit, zucchini: 1 unit, ginger: 1 knob, garlic: 4 cloves
4. 

   4

   In a small bowl , combine scallion whites, white wine vinegar , and a pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve. In a separate small bowl , combine sesame oil , half the soy sauce , 1 TBSP sugar , and up to half the sriracha to taste. Stir until sugar has dissolved.

   white wine vinegar: 2 tbsp, sesame oil: 1 tbsp, soy sauce: 2 tbsp, sugar: 1 tbsp, sriracha: 1 tsp
5. 

   5

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add carrots; season with salt and black pepper . Cook, stirring, until slightly softened ⏱️ 3 minutes . Remove from pan and set aside. Add another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender ⏱️ 3 minutes . Remove from pan and set aside with carrots.

   vegetable oil: 2 tbsp, black pepper: ½ tsp
6. 

   6

   Heat a drizzle of oil in same pan over medium-high heat. Add shrimp , ginger, and garlic. Cook, stirring, until shrimp are opaque and cooked through ⏱️ 4 minutes . Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated ⏱️ 1 minute . Season with salt and pepper.

   shrimp: 12 oz
7. 7

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