Almond Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and loaded with fresh herb flavor, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Tender zucchini ribbons stand in for pasta, soaking up every drop of the garlicky lemon-dill pan sauce in the most satisfying way. The shrimp get a quick sear in garlic-infused olive oil and ghee until they're perfectly pink and just opaque — no guesswork, no fuss. A hit of red pepper flakes adds gentle heat, while fresh lemon zest and juice keep everything tasting clean and vibrant. Because the ingredient list is built entirely around whole, unprocessed foods, there's no need to scan labels for hidden nut-based oils or sneaky additives — what you see is exactly what goes into the pan. It's naturally free of tree nuts without any substitutions required, so the recipe works as written without compromise. Serve it straight from the skillet with an extra squeeze of lemon and dinner is done.
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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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