Shrimp and Zucchini Ribbons
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Shrimp and Zucchini Ribbons

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time


serving amount

2 unit


½ cup

Jasmine Rice

1 unit


1 unit


5 teaspoon

Basil Oil

10 ounce


(Contains Shellfish)

1 teaspoon

Chili Flakes

Not included in your delivery

3 tablespoon


(Contains Milk)

1 tablespoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate50 g
Sugar5 g
Dietary Fiber4 g
Protein23 g
Cholesterol245 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Bowl
Paper Towel
Large Pan
Small Bowl


Soften Scallions

Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. 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.

Cook Rice

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.

Prep Zucchini

Meanwhile, zest 1 tsp zest from lemon, then cut into quarters. 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 the seedy core; discard core.

Marinate Zucchini and Rinse Shrimp

Toss zucchini with basil oil and half the lemon zest. Season with plenty of salt and pepper. Squeeze in juice from 1 lemon quarter and toss to coat. Set aside. Rinse shrimp, then pat dry with paper towels and season all over with plenty of salt and pepper.

Cook Shrimp

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. Squeeze in juice from another lemon quarter. Stir, then season with salt and pepper.

Finish and Serve

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, remaining lemon zest, and additional chili flakes (to taste). Serve with remaining lemon quarters.

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