Thinly sliced raw zucchini takes on a fresh, crisp texture that’s perfect for absorbing bright citrus and herb flavors. In this dish, zucchini ribbons are tossed with basil oil and lemon zest, creating a cool, aromatic contrast to warm jasmine rice and chili-accented shrimp.
A simple lemon butter sauce brings everything together, adding richness and a tangy finish. This meal is light yet satisfying, with layers of flavor that come together in under 30 minutes.
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Recipe details
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Ingredients
Instructions
- Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites and cook, stirring, until just softened, about 1 minute. Season with salt.
- Stir rice into the pot with the scallion whites. Add ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
- Meanwhile, zest and quarter the lemon. Trim ends from zucchini. Working over a large bowl, shave zucchini lengthwise into ribbons using a peeler, rotating as you go. Stop once you reach the seedy core; discard the core.
- Toss zucchini ribbons with basil oil and half the lemon zest. Season generously with salt and pepper. Add a squeeze of lemon juice to taste; toss to coat. Set aside. Rinse shrimp, pat dry with paper towels and season all over with salt and pepper.
- Heat a drizzle of olive oil and 1 tablespoon butter in a large nonstick pan over medium-high heat. Add shrimp and sprinkle with a pinch of chili flakes if desired. Cook, stirring, until pink and cooked through, 3-4 minutes. Meanwhile, place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, about 1 minute. Squeeze in juice from 1 lemon wedge. Season with salt and pepper; stir to combine.
- Fluff rice with a fork and season with salt and pepper; divide between plates. Shake off any excess marinade from zucchini ribbons, then arrange over rice. Top with shrimp and drizzle with lemon butter. Garnish with scallion greens, remaining lemon zest and chili flakes to taste. Serve with remaining lemon wedges on the side.
Recipe Tips
For the best zucchini ribbons, use a vegetable peeler and apply even pressure. Stop when you reach the seedy core to avoid a watery texture.
If you prefer less heat, reduce or omit the chili flakes. The basil oil and lemon butter provide plenty of flavor on their own.
Make sure the shrimp are patted very dry before cooking to ensure they sear nicely rather than steam.
FAQ
Can I use regular olive oil instead of basil oil?
Yes, but you’ll lose the herbaceous flavor. To mimic basil oil, you can steep fresh basil in warm olive oil for 10 minutes, then strain.
What can I substitute for jasmine rice?
Basmati rice or long-grain white rice work well. Adjust cooking time and water according to package instructions.
Can I make this dish ahead of time?
The zucchini ribbons are best fresh, but you can cook the rice and shrimp in advance. Assemble just before serving to keep the zucchini crisp.
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