Best Spicy Korean-Style Shrimp with Zucchini and Scallions

The only thing that beats my love to cook is my love to eat. I eat a pretty clean diet and have a ton of fun converting recipes to healthier versions without any sacrifice of flavor.

2 to 3 TABLESPOONS GOCHUJANG (SEE HEADNOTE)

2 TABLESPOONS WHITE SUGAR

2 TABLESPOONS TOASTED SESAME OIL

1 TABLESPOON SOY SAUCE

KOSHER SALT AND GROUND BLACK PEPPER

1½ POUNDS EXTRA-LARGE (2½5 PER POUND) SHRIMP, PEELED (TAILS REMOVED), DEVEINED AND PATTED DRY

2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL

1 LARGE CARROT, PEELED AND CUT INTO MATCHSTICKS

6 MEDIUM GARLIC CLOVES, MINCED

4 SCALLIONS, CUT INTO 1-INCH LENGTHS

1 MEDIUM ZUCCHINI OR YELLOW SUMMER SQUASH (ABOUT 8 OUNCES), HALVED LENGTHWISE, SEEDED AND THINLY SLICED ON THE DIAGONAL

2 TEASPOONS SESAME SEEDS, TOASTED

Directions at 177milkstreet.com

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