Brazil Nut 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 required. Silky zucchini ribbons replace any grain or pasta base, making the whole plate feel light and clean without sacrificing satisfaction. The shrimp get a quick sear in garlic-infused olive oil and ghee until perfectly pink and caramelized at the edges, then finish in a punchy pan sauce of lemon zest, lemon juice, and red pepper flakes. Fresh dill stirred in off the heat keeps everything tasting vibrant rather than heavy. Every single ingredient here is straightforward and naturally free from tree nuts of any kind — no label-scanning required, no sneaky additions hiding in a sauce packet. The salting step on the zucchini is a small but smart move that pulls out excess moisture so your ribbons stay tender without turning watery on the plate. Serve it straight from the skillet with an extra squeeze of lemon and dinner is genuinely 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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