Shrimp and Zucchini Ribbons

Name: Shrimp and Zucchini Ribbons
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 2
Ingredients: 2 Scallions; ½ cup (about 95 g) Jasmine Rice; 1 Lemon; 1 Zucchini; 5 tsp Basil Oil; 285 g Shrimp; 1 tsp Chili Flakes; 3 tbsp Butter; 1 tbsp Olive Oil; 1 Salt; 1 Pepper

Source: HelloFresh

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.

Health score 5.6/10
25 min
Prep 8 min
Serves 2
Easy
635 kcal

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Ingredients

Scallions2
Jasmine Riceabout 45 g per person½ cup (about 95 g)
Lemon1
Zucchini1
Basil Oil5 tsp
Shrimp285 g
Butter3 tbsp

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Chili Flakes1 tsp
Olive Oil1 tbsp
Salt1
Pepper1

Method

Wash and dry all produce. Trim, then 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.
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.
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 seedy core; discard core.
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.
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.
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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