Are you looking for a quick and delicious meal? Look no further. These buttered shrimp and zucchini ribbons come together in under 30 minutes and you don’t even have to cook the zucchini. This is one of my favorite dishes to make for lunch for me and my husband because it’s fast to put together and there are barely any dishes to clean. This would also be a great dinner if you’re looking for something light.
Ingredients for buttered shrimp and zucchini ribbons:
- Zucchini
- basil
- lemon
- salt and pepper
- shrimp
- butter
- pepper flakes
- green onions
Wash, trim the ends from zucchini, and peel the outer layer of the zucchini. Working over a bowl, shave zucchini lengthwise into then ribbons using a peeler, rotating as you go. Stop once you get to the core and discard.
Gather 6-7 basil leaves together and then stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons. Set aside.
Add basil to zucchini ribbons along with 8-10 tsp of olive oil and a squeeze of lemon juice from 1 lemon quarter and toss to coat. Also, add a pinch of salt and black pepper to taste. Set aside.
Rinse, and deveined shrimp. Then pat dry with paper towels and season all over with salt and black pepper.
Heat 1 TBSP olive oil and 2 TBSP butter in a large pan over medium heat. Once all the butter has melted add in shrimp. Cook, tossing until pink and firm, 3-5 minutes. Now season with chili flakes (to taste-start with 1/4 tsp and add more from there) and a squeeze of lemon juice. Give everything another good toss and turn off the heat.
To serve, add rice to a bowl, shake off excess marinade from zucchini and arrange ribbons on top of rice. Place shrimp on top and drizzle the butter sauce from the cooking pan. Garnish with sliced green onions, additional pepper flakes, and a squeeze of lemon juice. Bon Appetit!
Buttered Shrimp and Zucchini Ribbons
(1 votes, average: 5.00 out of 5)
Loading...Are you looking for a quick and delicious meal? Look no further. These buttered shrimp and zucchini ribbons come together in under 30 minutes and you don't even have to cook the zucchini.
Ingredients
- 2 small zucchinis
- Basil
- 1 large lemon
- 1/2 lb. medium-size shrimp
- 2 TBSP butter
- 1 TBSP olive oil
- salt and pepper
- pepper flakes
- green onions
Instructions
Wash, trim the ends from zucchini and peel the outer layer of the zucchini. Working over a bowl, shave zucchini lengthwise into then ribbons using a peeler, rotating as you go. Stop once you get to the core and discard.
Gather 6-7 basil leaves together and then stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons. Set aside.
Add basil to zucchini ribbons along with 8-10 tsp of olive oil and a squeeze of lemon juice from 1 lemon quarter and toss to coat. Also, add a pinch of salt and black pepper to taste. Set aside.
Rinse, and deveined shrimp. Then pat dry with paper towels and season all over with salt and black pepper.
Heat 1 TBSP olive oil and 2 TBSP butter in a large pan over medium heat. Once all the butter has melted add in shrimp. Cook, tossing until pink and firm, 3-5 minutes. Now season with chili flakes (to taste-start with 1/4 tsp and add more from there) and a squeeze of lemon juice. Give everything another good toss and turn off the heat.
To serve, add rice to a bowl, shake off excess marinade from zucchini and arrange ribbons on top of rice. Place shrimp on top and drizzle the butter sauce from the cooking pan. Garnish with sliced green onions, additional pepper flakes, and a squeeze of lemon juice.
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