1. Thaw shrimp if needed. Cook rice following package instructions.
2. Meanwhile, quarter zucchini and yellow squash lengthwise, then cut into 1-inch-thick pieces. Halve mushrooms and broccoli. Chop onion coarsely. Juice lemon (2 tablespoons). Combine in small bowl: lemon juice, aminos, garlic paste, ginger paste, salt, and pepper.
3. Preheat large, nonstick sauté pan on medium-high 3–4 minutes. Place 2 tablespoons oil in pan, then add vegetables. Cook and stir 2–3 minutes until vegetables are crisp-tender and beginning to brown. Stir in one-half aminos mixture and 1 tablespoon butter. Cook and stir until butter has melted and vegetables are well coated. Remove vegetables and wipe out pan.
4. Return pan to heat. Place remaining 1 tablespoon each oil and butter in pan, then add shrimp. Cook 1 minute, then stir in remaining half aminos mixture. Cook and stir 1–2 minutes until shrimp are pink and opaque, then remove pan from heat.
5. Mold mounds of rice in centers of serving plates. Add vegetables around rice and top with shrimp. Serve topped with green onions with yum-yum sauce on the side, if using.

Chef's Tip: The key to a great stir-fry is to prepare and organize all ingredients first, since cooking time is so short.