Chop onion, yellow bell pepper, red bell pepper, zucchini, carrot, and green onions into small pieces.

Clean and dry the shrimp thoroughly.

Heat 1 tbsp butter in a pan and sauté the chopped onion over medium heat.

Add yellow bell pepper, red bell pepper, carrot, zucchini, and 1 tbsp butter to the pan. Sauté over medium heat.

Add cooked rice and curry powder to the pan. Stir-fry over low-medium heat until well combined.

Add chopped green onions and mix well with the rice and vegetables.

In a separate pan, heat 2 tbsp butter and cook the shrimp over medium heat until golden and cooked through.