Shrimp and Zucchini Ribbons
Dinner’s Just 25 Minutes Away!
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
Lemon
1 unit
Zucchini
5 teaspoon
Basil Oil
10 ounce
Shrimp
(Contains Shellfish)
1 teaspoon
Chili Flakes
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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, stirring, until just softened, 1 minute. Season with salt.
Stir rice into pot with scallion whites. Add ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim ends from zucchini. Using a peeler and working over a large bowl, shave zucchini lengthwise into ribbons, rotating as you go. Stop once you get to the seedy core; discard core.
Toss zucchini ribbons with 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 shrimp, then pat dry with paper towels and season all over with salt and pepper.
Heat a large drizzle of olive oil and 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add shrimp; sprinkle with a pinch of chili flakes if desired. Cook, stirring, until opaque and cooked through, 3-4 minutes. Meanwhile, place 1 TBSP butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until melted, 1 minute. Squeeze in juice from 1 lemon wedge (2 wedges for 4). 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, then arrange over rice. Top with shrimp and drizzle with lemon butter. Garnish with scallion greens, remaining lemon zest, and chili flakes to taste. Serve with remaining lemon wedges on the side.
