Lemony Chili Shrimp Rice Bowls with Basil Zucchini Ribbons

These lemony chili shrimp rice bowls balance warm, buttery shrimp with crisp raw zucchini shaved into delicate ribbons. The zucchini is tossed with basil oil, lemon zest and lemon juice, giving the bowl a fresh, salad-like contrast.

Scallion-scented jasmine rice forms the base, while a quick lemon butter ties everything together. It is a bright, simple seafood dinner with a little heat and plenty of citrusy flavor.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView 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 the produce. Trim and thinly slice the scallions, keeping the white parts and green parts separate.
2. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the scallion whites and cook for 1 to 2 minutes, until just softened. Season with salt, then add 3/4 cup water and bring to a boil.
3. Stir the jasmine rice into the boiling water. Cover, reduce the heat to a gentle simmer and cook for 12 to 15 minutes, until the rice is tender. Keep covered off the heat until ready to serve.
4. While the rice cooks, zest the lemon until you have about 1 teaspoon zest, then cut the lemon into quarters. Trim the zucchini. Using a peeler, shave the zucchini lengthwise into thin ribbons over a large bowl, rotating the zucchini as you go. Stop when you reach the seedy core and discard the core.
5. Toss the zucchini ribbons with the basil oil, half the lemon zest, a generous pinch of salt and pepper. Squeeze in the juice from 1 lemon quarter and toss again. Set aside to marinate briefly.
6. Rinse the shrimp and pat very dry with paper towels. Season all over with salt and pepper.
7. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan over medium-high heat, preferably nonstick. Add the shrimp and season with chili flakes to taste, starting with about 1/4 teaspoon if you prefer moderate heat. Cook, tossing, for 3 to 5 minutes, until the shrimp are pink and firm.
8. While the shrimp cook, place the remaining 1 tablespoon butter in a small microwave-safe bowl and microwave until melted, about 1 minute. Stir in the juice from another lemon quarter, then season with salt and pepper.
9. Fluff the rice with a fork and season with salt and pepper. Divide the rice between bowls.
10. Lift the zucchini ribbons from their marinade, letting excess liquid drip off and arrange them over the rice. Top with the cooked shrimp. Drizzle with the lemon butter, then garnish with scallion greens, the remaining lemon zest and additional chili flakes if desired. Serve with the remaining lemon quarters.

Recipe Tips

FAQ

Do the zucchini ribbons need to be cooked?

No. The zucchini is served raw and thinly shaved, which keeps it crisp and fresh. Lemon juice, lemon zest, basil oil, salt and pepper lightly season it before serving.

How spicy is this shrimp bowl?

The heat comes from chili flakes and is easy to adjust. Start with about 1/4 teaspoon while cooking the shrimp, then add more at the end if you want a spicier bowl.

How do I know when the shrimp are done?

The shrimp are ready when they turn pink and feel firm, which should take about 3 to 5 minutes over medium-high heat.

What kind of rice is used?

This recipe uses jasmine rice cooked with softened scallion whites for a fragrant, savory base.

Can I make this for four servings?

Yes. Use 4 scallions, 1 cup jasmine rice, 2 lemons, 2 zucchini, 10 teaspoons basil oil, 20 ounces shrimp, 6 tablespoons butter and 2 tablespoons olive oil. The chili flakes remain adjustable to taste.