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

Thinly sliced raw zucchini offers a fresh, crisp texture that perfectly complements a citrus marinade. In this dish, it provides a cool contrast to chili-accented shrimp and warm jasmine rice, while a basil-infused olive oil adds a wave of herby aromatics.

This recipe brings together bright flavors and simple techniques for a satisfying meal that feels both light and indulgent. The lemon-butter drizzle ties everything together with a rich, tangy finish.

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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

2 teaspoon 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 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, 1-2 minutes. Season with salt.
2. Stir rice into pot with scallion whites. Add ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. 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 core.
4. 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, then pat dry with paper towels and season all over with salt and pepper.
5. Heat a large drizzle of olive oil and 1 tablespoon butter (2 tablespoons for 4 servings) in a large nonstick pan over medium-high heat. Add shrimp; sprinkle with a pinch of chili flakes if desired. Cook, stirring, until pink and cooked through, 3-4 minutes. Meanwhile, place 1 tablespoon butter (2 tablespoons for 4) in a small microwave-safe bowl; microwave until melted, about 1 minute. Squeeze in juice from 1 lemon wedge (2 wedges for 4). Season with salt and pepper; stir to combine.
6. 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

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice, adjusting cooking time and water ratio as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, though the zucchini ribbons may soften.

Can I make this dish dairy-free?

Yes, replace butter with a dairy-free alternative like vegan butter or additional olive oil. The flavor will vary slightly.