Chili Garlic Butter Shrimp with Zucchini Ribbons and Basil Oil Over Jasmine Rice

This vibrant dish brings together succulent shrimp, delicate zucchini ribbons and aromatic jasmine rice, all tied together with a chili-and-garlic-butter sauce and a drizzle of basil-infused oil. The raw zucchini ribbons add a crisp, refreshing contrast to the warm, spicy shrimp, making every bite a balance of textures and flavors.

Perfect for a weeknight dinner that feels special, this recipe is both simple and impressive. The basil oil adds an herby brightness that elevates the entire plate, while the lemon provides a citrusy finish. Ready in under 30 minutes, it’s a meal that delivers on taste without the fuss.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and set aside.
2. Using a vegetable peeler or mandoline, shave the zucchini into long ribbons. Place in a bowl and squeeze the juice of half the lemon over them. Toss gently and set aside.
3. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
4. Heat a large skillet over medium-high heat. Add the garlic herb butter and chili flakes, stirring until the butter is melted and fragrant.
5. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and opaque. Remove from heat.
6. Thinly slice the scallions, separating white and green parts.
7. To serve, divide the rice among plates. Top with zucchini ribbons, then the shrimp and any pan juices. Drizzle with basil oil, garnish with scallion greens and serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking.

What can I substitute for basil oil?

Use extra virgin olive oil mixed with a few drops of basil pesto or fresh basil.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the shrimp.