Breastfeeding Friendly Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this shrimp dish is the kind of weeknight dinner that feels like a treat without requiring much effort. Large shrimp are seared in a combination of garlic-infused olive oil and ghee until perfectly pink and opaque, then finished with lemon zest, fresh lemon juice, and a generous handful of chopped dill — flavors that are clean, vibrant, and anything but boring. The zucchini ribbons underneath soak up the pan sauce beautifully, giving you a light but filling base that keeps the whole plate feeling nourishing rather than heavy. For nursing parents, eating well often means finding meals that are quick to pull together and packed with quality protein, and shrimp delivers on both counts. The ingredients here are straightforward and whole — no processed sauces, no hidden additives — so you know exactly what you're putting into your body. Ghee provides a rich, buttery flavor while keeping the dish dairy-free in the traditional sense, and the fresh herbs and citrus make every bite feel lively. Serve it straight from the skillet with extra lemon wedges 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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