Beef Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and genuinely satisfying, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort required. Tender zucchini ribbons — shaved thin with a peeler or mandoline and lightly salted to shed excess moisture — stand in beautifully for pasta, soaking up every drop of the lemony pan sauce. The shrimp are seared in garlic-infused olive oil and ghee until perfectly pink and curled, then finished with lemon zest, fresh lemon juice, red pepper flakes, and a generous handful of chopped dill for a sauce that's punchy and aromatic. Every single ingredient here is naturally free of beef and any beef-derived products, so there's no label-scanning or substitution gymnastics required. Ghee replaces butter without compromising that rich, golden sear, and the whole thing comes together in one skillet with a handful of fresh, clean ingredients. It's the kind of plate that looks like you spent real time on it — colorful, restaurant-worthy, and full of bright flavor — but the technique is completely approachable for any home cook. Serve it straight from the pan with extra lemon wedges 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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