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

This vibrant dish brings together succulent chili-spiced shrimp, cool and crisp zucchini ribbons and fluffy jasmine rice for a satisfying meal that’s ready in under 30 minutes. The zucchini is thinly sliced and marinated in basil oil and lemon, creating a refreshing contrast to the warm, spicy shrimp.

A drizzle of lemon butter and a sprinkle of scallion greens and chili flakes add the perfect finishing touch. It’s a simple yet impressive dinner that feels light and fresh, perfect for busy weeknights or casual entertaining.

Log in to save recipes and build weekly shopping lists.

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. Thinly slice scallions, separating white and green parts. In a small pot, melt 1 tablespoon butter over medium-high heat. Add scallion whites and cook until softened, 1-2 minutes. Season with salt. Add ¾ cup water and bring to a boil.
2. Once boiling, stir in jasmine rice. Cover, reduce heat to low and simmer gently until tender, 12-15 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, zest 1 teaspoon 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, rotating as you go. Stop when you reach the seedy core; discard the core. Place ribbons in a large bowl.
4. Toss zucchini ribbons with basil oil and half the lemon zest. Season generously with salt and pepper. Squeeze in juice from one lemon quarter and toss again. Set aside.
5. Rinse shrimp and pat dry with paper towels. Season all over with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp and sprinkle with chili flakes (start with ¼ teaspoon and add more to taste). Cook, tossing, until shrimp are pink and firm, 3-5 minutes.
6. While shrimp cook, place the remaining 1 tablespoon butter in a small microwave-safe bowl. Microwave until melted, about 1 minute. Squeeze in juice from another lemon quarter, stir and season with salt and pepper.
7. Fluff the cooked rice with a fork and season with salt and pepper. Divide rice between bowls. Shake excess marinade off zucchini ribbons and arrange them on top of the rice. Place shrimp on top, then drizzle with the lemon butter. Garnish with scallion greens, remaining lemon zest and additional chili flakes if desired. Serve with remaining lemon quarters.

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 cooking time and water amount according to package instructions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. The zucchini may release some liquid, so it’s best to reheat gently and drain excess moisture if needed.

Can I make this dish without basil oil?

Absolutely. You can substitute basil oil with extra virgin olive oil and add a handful of fresh basil leaves to the zucchini marinade for a similar herbaceous flavor.