Doesn’t this look like “spring” on a plate? The bright yellow and green zucchini ribbons topped with pink shrimp, scallions and lemon zest are just so colorful and pretty!
You need scallions, rice, lemons, zucchini, basil oil (or basil and EVOO), shrimp and chili flakes. Start by slicing the scallions and cooking the scallion whites in butter. Add rice and water, cook until tender, about 15 minutes. Set aside. (I used leftover rice, so I forgot to add that to the photo.)
Zest 1 lemon and quarter both. Trim ends from zucchini. Over large bowl, shave the zucchini lengthwise into ribbons, using a peeler, rotating as you go.
I like to use 1 yellow and 1 green zucchini. Stop shaving once you get to the seedy core. Discard core.
Toss the zucchini ribbons with the basil oil and half the lemon zest. Season with salt and pepper. Add a squeeze of lemon juice.
Toss to coat. Set aside. These are not cooked – but you will love them! Such a fun new way to serve zucchini.
Cook the shrimp 3-4 minutes or until pink and cooked through, adding chili flakes, if desired. Mix 2 tablespoons melted butter, juice from 2 lemon wedges and salt and pepper to create lemon butter.
Fluff the rice, season with salt and pepper. Divide between plates. Shake off excess marinade from zucchini ribbons, then arrange over the rice. Top with shrimp and drizzle with lemon butter. Garnish with scallion greens, remaining lemon zest and chili flakes to taste. Serve with the remaining lemon wedges on the side. Yum!!!
Shrimp and Zucchini Ribbons
Ingredients
- 4 scallions
- 6 tablespoons butter, divided
- 1 1/2 cups water
- 1 cup Jasmine rice
- 2 lemons
- 2 zucchini
- 10 teaspoons basil oil*
- 2 tablespoons olive oil
- 20 ounces shrimp
- 1/2-1 teaspoon chili flakes
- salt and pepper
Instructions
- Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Melt 1 tablespoon of butter in a small pot over medium high heat. Add scallion whites and cook, stirring, until just softened, 1 minute. Season with salt.
- Stir rice into the pot with the scallion whites. Add 1 1/2 cups of water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
- Zest 1 lemon and quarter both lemons. Trim ends from the zucchini. Working over a large bowl, shave zucchini lengthwise into ribbons using a peeler, rotating as you go. Stop once you get to the seedy core; discard core.
- Toss zucchini ribbons with the basil oil and half the lemon zest. Season with plenty of salt and pepper. Add a squeeze of lemon juice to taste; toss to coat. Set aside. Rinse the shrimp, then pat dry with paper towels and season all over with salt and pepper.
- Heat 2 tablespoons of olive oil in a large, preferable 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 2 tablespoons of butter in a small microwave safe bowl; microwave until melted, about 1 minute. Squeeze in juice from 2 lemon wedges. Season with salt and pepper, stir to combine.
- Fluff rice with a fork and season with salt and pepper; divide between plates. Shake off any excess marinade from zucchini ribbons (these are not cooked), then arrange over the rice. Top with shrimp and drizzle with lemon butter. Garnish with scallion greens, remaining lemon zest, and chili flakes (if desired). Serve with remaining lemon wedges on the side.
