Artificial Flavors Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, clean, and genuinely satisfying, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort involved. Every bit of flavor here comes from real, whole ingredients — fresh lemon zest and juice, fragrant dill, garlic-infused olive oil, and a touch of ghee — so there's no need to reach for a bottled sauce or seasoning packet loaded with synthetic additives. That matters more than it might seem, since so many store-bought shortcuts quietly sneak in artificial flavoring agents that have no business being in a simple seafood dish. The zucchini ribbons are a clever move: salted briefly to release moisture, then quickly sautéed so they stay tender but still have a little body to catch all that lemony pan sauce. Shrimp cook in just a few minutes per side, and the whole thing comes together in one skillet, which means less cleanup and more time at the table. The finish of fresh dill stirred in off the heat keeps the herb flavor vivid and grassy rather than muted, tying the whole plate together beautifully. Serve it straight from the pan with an extra wedge of lemon and you've got something that looks like it came from a restaurant — made entirely from ingredients you can actually pronounce.
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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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