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Under 30 Minutes

Lemon-Basil Shrimp with Shaved Zucchini Salad

  • Prep:
  • Total Time:
  • Servings: 2
Lemon-Basil Shrimp with Shaved Zucchini Salad

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.

Reviews (4)

  • elissapr 23 May, 2013

    This has become one of my 'go-to' recipes! Thank you, Sarah!

  • elissapr 14 Mar, 2013

    Great, easy recipe! So, simple and tasty - this is the second time I've made it. I would not let the lemon juice evaporate so much next time - because it's so delicious. Definitely part of my dinner repertoire now!

  • elissapr 12 Mar, 2013

    This has become a family fave - super easy and delish!

  • Rachael0722 1 Mar, 2013

    There is nothing like 7 middle school students making a dish all together. Not only was is super easy and so tasty, the kids ate every bit of it. Big hit.

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