Shrimp and Zucchini Ribbons
Total Time
Difficulty
25 minutes
Easy
- Milk
jordan
netherlands
iran
china
kenya
Utensils
- Small pot
- Large Bowl
- Peeler
- Zester
- Paper Towel
- Large Pan
- Small Bowl
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 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 the 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.