Shrimp and Zucchini Ribbons
with Basil Oil over Jasmine Rice
When sliced thinly, raw zucchini can provide all the fresh crispness of a salad while also holding the fresh flavors of a citrus marinade. Which is why it’s perfect for this recipe, bringing a cool contrast to the chili-accented shrimp and warm jasmine rice. It even gets an additional boost from an infused basil olive oil, which creates a wave of herby aromatics.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
½ cup
Jasmine Rice
1 unit
Zucchini
5 teaspoon
Basil Oil
2 pack
Lemon Juice
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Chili Flakes
Not included in your delivery
3 tablespoon
Butter
(Contains: Milk)
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Trim, then thinly slice scallions, separating greens and whites. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook until just softened, 1-2 minutes. Season with salt. Pour in ¾ cup water and bring to a boil.
Once water boils, add rice to pot and stir to combine. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 12-15 minutes. Keep covered off heat until ready to use.
Trim ends from zucchini. Working over a large bowl, shave zucchini lengthwise into thin ribbons using a peeler, rotating as you go. Stop once you get to seedy core; discard core.
Toss zucchini in bowl with basil oil. Season with plenty of salt and pepper. Pour in 1 packet lemon juice and toss to coat. Set aside. Rinse shrimp, then pat dry with a paper towel and season all over with plenty of salt and pepper.
Heat 1 TBSP olive oil and 1 TBSP butter in a large pan over medium-high heat (use a nonstick pan if you have one). Add shrimp and season with chili flakes (to taste—start with ¼ tsp and add more from there). Cook, tossing, until pink and firm, 3-5 minutes. While shrimp cook, place another 1 TBSP butter in a small, microwave-safe bowl. Microwave until melted, about 1 minute. Pour in remaining lemon juice. Stir, then season with salt and pepper.
Fluff rice with a fork and season with salt and pepper. Divide between bowls. Shake off any excess marinade from zucchini, then arrange ribbons on top of rice. Place shrimp on top, then drizzle with lemon butter. Garnish with scallion greens and additional chili flakes (to taste).
