Name: Garlic shrimp and zucchini skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz shrimp, peeled and deveined; 1/4 cup jasmine rice; 1/2 cup water; 1 medium zucchini, shaved into ribbons; 2 cloves garlic, minced; 1 1/2 tsp olive oil; 1 tbsp lemon juice; 1/2 tsp red pepper flakes; 3/4 tsp salt; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let the rice rest covered for 5 minutes.
While the rice cooks, use a vegetable peeler to shave the zucchini into long, thin ribbons, stopping when you reach the seeds. Pat the shrimp dry and season with half the remaining salt.
Heat a 12-inch skillet over medium-high heat with half the olive oil. Add the shrimp in a single layer and cook for 2 minutes. Flip and cook for 1 minute more until the shrimp is opaque. Remove from the skillet and set aside. Done when opaque and firm, 145°F.
In the same skillet, add the remaining oil, garlic, and red pepper flakes. Cook for 1 minute until fragrant. Add the zucchini ribbons and the rest of the salt. Sauté for 3 minutes until just tender.
Return the shrimp to the skillet. Stir in the lemon juice and parsley, tossing for 1 minute to combine everything. Serve the shrimp and zucchini ribbons beside the jasmine rice.

Nutrition

Ingredients

Instructions

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