Shrimp and Zucchini Ribbons
Beautiful spring dinner idea! Ready in about 30 minutes!
Servings: 4 Servings
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.
Notes
*If you do not have basil oil, finely chop 4 fresh basil leaves. Mix with 10 teaspoons of olive oil and a pinch of salt. Use as marinade for the zucchini ribbons.
This recipe is adapted from Hello Fresh meal kit.