---
title: Shrimp and Zucchini Ribbons
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shrimp-and-zucchini-ribbons-5e9dd3b4ec47351a4737bf58
servings: 2
prep time: 5 minutes
cook time: 20 minutes
time required: 25 minutes
difficulty: Easy
allergens:
  - Shellfish
tags:
  - Quick
  - Calorie Smart
rating: 4.5
rating_count: 5800
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: This simple meal delivers packed with yummy flavor that keeps customers coming back.
  - theme: Suggestions
    text: Some prefer alternatives to the zucchini ribbons if the raw texture isn't appealing.
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/shrimp-and-zucchini-ribbons.avif"
---
Wash and dry all produce. Trim and thinly slice @scallions{2%pieces}, separating whites from greens. Melt 1 tbsp @butter{3%tbsp} in a #small pot{} over medium-high heat. Add scallion whites and cook, stirring, until just softened, ~{1%minute}. Season with @salt{to taste}.

Stir @jasmine rice{1%cup} into pot with scallion whites. Add ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, zest and quarter @lemon{1%piece}. Trim ends from @zucchini{2%pieces}. 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{1%tbsp} and half the lemon zest. Season with plenty of salt and @black pepper{to taste}. Add a squeeze of lemon juice to taste; toss to coat. Set aside. Rinse @shrimp{12%oz}, then pat dry with paper towels and season all over with salt and pepper.

Heat a large drizzle of @olive oil{1%tbsp} and 1 tbsp butter in a #large pan{}, preferably nonstick, over medium-high heat. Add shrimp; sprinkle with a pinch of @chili flakes{1%tsp} if desired. Cook, stirring, until opaque and cooked through, ~{3%minutes}. Meanwhile, place 1 tbsp butter in a #small bowl{}; microwave until melted, ~{1%minute}. Squeeze in juice from 1 lemon wedge. 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.