Low Sugar Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. Zucchini ribbons stand in for pasta beautifully — shaved thin with a peeler or mandoline, salted to release excess moisture, and quickly tossed in a hot skillet so they stay tender without going limp. The shrimp get seared in garlic-infused olive oil and ghee until perfectly pink and curled, then finished with lemon zest, fresh lemon juice, and a hit of red pepper flakes that makes the whole pan smell incredible. Fresh dill stirred in at the end brings an herby brightness that ties everything together without any sweeteners, sauces, or condiments that might sneak in unwanted added sugar. Every single ingredient here is clean and straightforward, so you can trust exactly what's going into your bowl. It's the kind of meal that proves eating without added sugar doesn't mean eating without flavor — this plate is punchy, vibrant, and genuinely crave-worthy.
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Learn more →Ingredients
4 servings
For the zucchini ribbons
- 4 medium zucchini (about 2 lb total)
- ¾ tsp kosher salt, divided
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ¼ tsp black pepper
- 2 tbsp garlic-infused olive oil, divided
- 1 tbsp ghee
- ½ tsp red pepper flakes
- 1 tsp lemon zest (from about 1 lemon)
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 3 tbsp fresh dill, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Using a vegetable peeler or mandoline, shave each zucchini lengthwise into long, thin ribbons, rotating the zucchini a quarter-turn after each pass and stopping when you reach the seedy core. Spread the ribbons on a clean kitchen towel or paper towels, sprinkle with 1/2 tsp of the salt, and let stand for 5 minutes to draw out excess moisture, then pat dry.
- 2
Pat the shrimp thoroughly dry with paper towels and season with the remaining 1/4 tsp salt and the black pepper.
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