Chili-Lime Shrimp with Zucchini Ribbons and Basil Oil Over Jasmine Rice

This dish brings together the bright, herbaceous flavors of basil oil and lemon with the gentle heat of chili flakes. Thinly sliced zucchini ribbons soak up the citrus marinade, offering a refreshing crunch that contrasts beautifully with warm, spiced shrimp and fluffy jasmine rice.

A simple lemon butter sauce ties everything together, while scallion greens and extra chili flakes add a final pop of color and heat. It’s a quick, elegant meal that feels special enough for a dinner party but easy enough for a weeknight.

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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 all produce. Trim the scallions and thinly slice them, separating the white parts from the green tops. In a small pot, melt 1 tablespoon of butter over medium-high heat. Add the scallion whites and cook until softened, about 1-2 minutes. Season with salt. Pour in 3/4 cup water and bring to a boil.
2. Once the water is boiling, add the jasmine rice to the pot and stir. Cover, reduce the heat to a gentle simmer and cook until the rice is tender, 12-15 minutes. Keep covered off the heat until ready to serve.
3. Meanwhile, zest 1 teaspoon of zest from the lemon, then cut the lemon into quarters. Trim the ends off 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 and half of the lemon zest. Season generously with salt and pepper. Squeeze in the juice from one lemon quarter and toss again. Set aside. Rinse the shrimp and pat dry with paper towels. Season the shrimp all over with salt and pepper.
5. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick pan over medium-high heat. Add the shrimp and sprinkle with chili flakes (start with 1/4 teaspoon and add more to taste). Cook, tossing, until the shrimp are pink and firm, 3-5 minutes. While the shrimp cook, place the remaining 1 tablespoon butter in a small microwave-safe bowl. Microwave until melted, about 1 minute. Squeeze in the juice from another lemon quarter, stir and season with salt and pepper.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice between bowls. Shake off any excess marinade from the zucchini ribbons, then arrange them on top of the rice. Place the shrimp on top, drizzle with the lemon butter and garnish with the scallion greens, remaining lemon zest and additional chili flakes if desired. Serve with the remaining lemon quarters on the side.

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 the cooking time according to the package instructions.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The zucchini ribbons may soften upon reheating.

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 herbal flavor.