Caffeine Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and completely free of anything that would keep you up at night, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort involved. Tender zucchini ribbons — shaved thin and lightly salted to draw out moisture — stand in beautifully for pasta, soaking up every drop of the lemony pan sauce. The shrimp get a quick, high-heat sear in garlic-infused olive oil and ghee until perfectly pink and curled, then the whole skillet gets hit with red pepper flakes, lemon zest, and a splash of fresh lemon juice that lifts all those caramelized bits off the pan. A generous handful of fresh dill stirred in at the end gives the dish an herby brightness that makes it taste almost impossibly light and clean. Every single ingredient here is naturally caffeine-free, so there's no label-reading required — just real, whole food that happens to come together in one skillet. 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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