This dish brings together tender shrimp with a hint of chili heat and cool, crisp zucchini ribbons. The zucchini is sliced thin and tossed in a citrus marinade, offering a fresh contrast to the warm jasmine rice. A drizzle of basil-infused olive oil adds an aromatic finish that ties everything together.
Ready in about 25 minutes, this recipe is perfect for a quick weeknight dinner. The combination of flavors and textures is both refreshing and satisfying, making it a go-to for seafood lovers.
Log in to save recipes and build weekly shopping lists.
Recipe details
Nutrition per serving
Dietary labels
Allergen check
Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Cook the jasmine rice according to package directions; keep warm.
- Using a vegetable peeler or mandoline, slice the zucchini into long thin ribbons. Place in a bowl.
- Zest and juice the lemon. Add half the lemon juice and all the zest to the zucchini ribbons. Toss gently and set aside.
- Pat the shrimp dry with paper towels. Season with salt, pepper and chili flakes.
- Heat 2 teaspoons of basil oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from skillet.
- Slice the scallions thinly, separating white and green parts.
- To serve, divide the rice among plates. Top with zucchini ribbons and shrimp. Drizzle with remaining basil oil and lemon juice. Garnish with scallion greens.
Recipe Tips
For even zucchini ribbons, use a mandoline or a sharp vegetable peeler.
Don’t overcook the shrimp; they cook quickly and become tough if overdone.
Adjust chili flakes to your preferred spice level.
FAQ
Can I use a different type of rice?
Yes, you can substitute jasmine rice with basmati, long-grain white rice or even quinoa. Adjust cooking time accordingly.
What can I use instead of basil oil?
If you don’t have basil oil, you can use extra virgin olive oil mixed with a few chopped fresh basil leaves.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.
Recipe comments
0 DandyRecipes comments
Log in to comment on this recipe.
No DandyRecipes comments yet.