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Lemon-Basil Shrimp with Shaved Zucchini Salad

  • Prep:
  • Total Time:
  • Servings: 2

Photography: Anson Smart


  • 1 medium zucchini, thinly sliced lengthwise
  • 3 medium radishes, thinly sliced
  • 4 teaspoons olive oil, divided
  • 6 strips lemon zest plus 3 tablespoons juice
  • 3/4 pound extra-jumbo shrimp, peeled and deveined
  • 1 clove garlic, minced
  • Salt and pepper
  • 2 cups fresh basil leaves
  • 1/2 cup Israeli couscous, cooked according to package instructions


  1. In a small bowl, toss together zucchini, radishes, 1 teaspoon oil, and 1 tablespoon lemon juice.

  2. In a large skillet, heat, remaining tablespoon oil over medium-high. Add shrimp, lemon zest, and garlic; season with salt and pepper. Saute until shrimp is opaque throughout, 4 minutes. Stir in remaining 2 tablespoons lemon juice. Remove from heat and stir in basil. Serve with couscous and salad.

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