Chili-Lime Shrimp with Zucchini Ribbons and Basil Jasmine Rice

Thinly sliced raw zucchini takes on a delightful crispness and absorbs the bright flavors of a citrus marinade, making it the perfect cool counterpart to warm, spiced shrimp. This dish layers textures and tastes: the herbaceous basil oil, the gentle heat from chili flakes and the comforting fluff of jasmine rice.

Each bite offers a balance of fresh and savory, with a lemon butter drizzle tying everything together. It’s a simple yet impressive meal that comes together quickly, ideal for a weeknight dinner that feels special.

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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 softened, 1-2 minutes. Season with salt. Pour in 3/4 cup water and bring to a boil.
2. Stir in the rice, reduce heat to a simmer, cover and cook until tender, about 15 minutes. Turn off heat and keep covered until ready to serve.
3. Meanwhile, zest and quarter the lemon. Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons over a large bowl, rotating as you go. Stop when 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. Squeeze in juice from 1 lemon wedge and toss to coat. Set aside. Rinse shrimp, pat dry with paper towels and season all over with salt and pepper.
5. Heat a drizzle of olive oil and 1 tablespoon butter in a large pan over medium-high heat. Add shrimp and sprinkle with chili flakes to taste. Cook, tossing, until pink and cooked through, 3-5 minutes. Meanwhile, place remaining 1 tablespoon butter in a small microwave-safe bowl. Microwave until melted, about 1 minute. Squeeze in juice from 1 lemon wedge, season with salt and pepper and stir.
6. Fluff rice with a fork and season with salt and pepper. Divide rice between plates. Shake excess marinade from zucchini ribbons, then arrange on top of rice. Top with shrimp and drizzle with lemon butter. Garnish with scallion greens, remaining lemon zest and more chili flakes if desired. 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. Adjust cooking time and water ratio according to the rice variety.

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, but note that the zucchini ribbons may lose some crispness.

Can I make this dish ahead of time?

The rice and shrimp are best made fresh, but you can prep the zucchini ribbons and lemon butter in advance. Assemble just before serving for the best texture.