With the rack in the middle position, preheat the oven to 425°F (220°C).
In a small bowl, combine all of the ingredients. Set aside.
On a non-stick baking sheet lined with a silicone mat, combine the carrots with the ginger and 1 tbsp (15 ml) of the oil. Bake for 6 minutes or until starting to brown.
Remove from the oven. Add the shrimp, zucchini, garlic and remaining oil. Mix well. Return to the oven and bake for 6 minutes. Remove from the oven. Add the rice and sauce. Mix well. Bake for another 6 minutes. Remove from the oven. Add the green onions and mix well. Serve with lime wedges, if desired.
The shrimp can be replaced with leftover cooked chicken. In this case, add the chicken at the same time as the rice.
To get 4 cups (1 litre) of cooked rice, you will need to cook 1 ¼ cups (270 g) or raw rice.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.