Spicy Shrimp with Zucchini Ribbons and Basil Oil Over Jasmine Rice

Thinly sliced raw zucchini offers a refreshing crunch that mimics a salad while soaking up bright citrus and herb flavors. In this recipe, it becomes the perfect cool counterpart to warm, chili-accented shrimp and fluffy jasmine rice.

An infused basil olive oil adds a wave of aromatic herbs, tying everything together with a simple lemon butter drizzle. It’s a quick, satisfying meal that feels light yet indulgent.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView ingredient guideLike ingredientDislike ingredient

2 pack Lemon JuiceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the scallions and thinly slice them, separating the white parts from the green tops. In a small pot, melt 1 tablespoon butter over medium-high heat. Add the scallion whites and cook until softened, about 1-2 minutes. Season with salt. Pour in ¾ cup water and bring to a boil.
2. Once the water is boiling, add the jasmine rice and stir. Cover, reduce heat to low and simmer gently until tender, 12-15 minutes. Keep covered off heat until ready to serve.
3. Trim the ends from the zucchini. Using a vegetable peeler, shave the zucchini lengthwise into thin ribbons over a large bowl, rotating as you go. Stop when you reach the seedy core; discard the core.
4. Toss the zucchini ribbons with the basil oil, a generous pinch of salt and pepper and 1 packet of lemon juice. Set aside. Rinse the shrimp and pat dry with paper towels. Season all over with salt and pepper.
5. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet (preferably nonstick) over medium-high heat. Add the shrimp and sprinkle with chili flakes to taste (start with ¼ teaspoon and add more if desired). Cook, tossing, until the shrimp are pink and firm, 3-5 minutes. Meanwhile, place the remaining 1 tablespoon butter in a small microwave-safe bowl and microwave until melted, about 1 minute. Stir in the remaining lemon juice and season with salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls. Shake off excess marinade from the zucchini ribbons and arrange them on top of the rice. Place the shrimp over the zucchini, then drizzle with the lemon butter. Garnish with the scallion greens and additional chili flakes if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water ratio according to package instructions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. The zucchini may release some liquid, so it’s best to reheat gently and drain excess moisture if needed.

Can I make this dish without basil oil?

Absolutely. You can substitute with extra virgin olive oil and add a handful of fresh basil leaves to the zucchini ribbons for a similar herby flavor.