BHA & BHT 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 involved. Zucchini ribbons stand in for pasta beautifully — shaved thin and lightly salted to release moisture, they stay tender without turning soggy, soaking up every drop of the lemony pan sauce. The shrimp cook fast in a combination of garlic-infused olive oil and ghee, picking up gorgeous color and a rich, buttery depth that keeps everything tasting indulgent without any processed additives. That matters here, because BHA and BHT are synthetic preservatives that sneak into a surprising number of packaged oils, margarines, and seasoning blends — this recipe sidesteps all of that by relying entirely on whole, recognizable ingredients. Fresh dill and lemon zest do the heavy lifting on flavor, so there's no need for anything out of a bottle with a long chemical footnote. A pinch of red pepper flakes adds just enough heat to keep things interesting, and the whole dish comes together in one skillet with minimal cleanup. Serve it straight from the pan with extra lemon wedges and it's genuinely hard to believe something this clean tastes this good.
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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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