Barley Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and just a little spicy, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. Tender zucchini ribbons — shaved thin with a peeler or mandoline and lightly salted to shed excess moisture — stand in beautifully for pasta or grains, making this a naturally light and grain-free plate. The shrimp get seared in garlic-infused olive oil and ghee until perfectly pink and caramelized, then finished with red pepper flakes, fresh lemon zest, lemon juice, and a generous handful of chopped dill that makes the whole pan smell incredible. Every single ingredient here is straightforwardly clean — no sauces, no marinades, no packaged seasonings that might sneak in hidden grains or grain derivatives. That matters a lot when you're navigating a barley-free lifestyle, since barley has a way of hiding in broths, condiments, and pre-seasoned proteins. Here, you control everything from start to finish with whole, recognizable ingredients. Spoon that glossy, herb-flecked pan sauce over the ribbons and serve it with a squeeze of lemon — it's the kind of meal that makes eating clean feel genuinely exciting.
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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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