Chili-Lime Shrimp with Zucchini Ribbons and Basil Rice

Thinly sliced raw zucchini takes on a salad-like crispness while absorbing the bright flavors of a citrus marinade. In this dish, it provides a cool, refreshing contrast to warm jasmine rice and chili-accented shrimp. A basil-infused olive oil adds an aromatic herbaceous layer that ties everything together.

This recipe comes together quickly, making it perfect for a weeknight dinner that feels special. The combination of textures-tender shrimp, crunchy zucchini ribbons and fluffy rice-is balanced by a zesty lemon butter sauce. Serve with extra lemon wedges for a burst of freshness.

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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 the white parts from the green parts. Melt 1 tablespoon butter in a small pot over medium-high heat. Add the scallion whites and cook, stirring, until just softened, about 1-2 minutes. Season with salt.
2. Stir the rice into the pot with the scallion whites. Add ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, zest the lemon and then quarter it. Trim the ends from the zucchini. Using a vegetable peeler, shave the zucchini lengthwise into 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. Add a squeeze of lemon juice to taste and toss to coat. Set aside. Rinse the shrimp and pat dry with paper towels, then season all over with salt and pepper.
5. Heat a drizzle of olive oil and 1 tablespoon butter (2 tablespoons for 4 servings) in a large nonstick pan over medium-high heat. Add the 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 (2 tablespoons for 4) in a small microwave-safe bowl and microwave until melted, about 1 minute. Squeeze in the juice from one lemon wedge (two wedges for 4 servings). Season with salt and pepper and stir to combine.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between plates. Shake off any excess marinade from the zucchini ribbons and arrange them over the rice. Top with the shrimp and drizzle with the lemon butter. Garnish with scallion greens, the remaining lemon zest and additional chili flakes to taste. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular olive oil instead of basil oil?

Yes, but the basil oil adds a distinct herbal flavor. If using plain olive oil, consider adding fresh basil leaves to the zucchini ribbons for a similar effect.

How do I store leftovers?

Store leftover shrimp, zucchini and rice separately in airtight containers in the refrigerator for up to 2 days. The zucchini may release water, so it’s best to reheat the rice and shrimp and serve with fresh zucchini if possible.

Can I substitute the shrimp with another protein?

Absolutely. Chicken or tofu would work well. Adjust cooking times accordingly: cook chicken until no longer pink inside and pan-sear tofu until golden.