Carrageenan 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 it takes to pull together. Tender zucchini ribbons stand in for pasta beautifully — salted and patted dry so they stay silky rather than watery — while plump shrimp get seared in garlic-infused olive oil and ghee until perfectly pink and caramelized at the edges. The pan sauce comes together in under a minute with lemon zest, fresh lemon juice, and a hit of red pepper flakes, then gets finished with a generous handful of chopped dill that makes the whole skillet smell incredible. For anyone navigating carrageenan concerns, this recipe is naturally in the clear — every ingredient is whole and unprocessed, with no dairy products, thickeners, or packaged sauces where that additive tends to hide. Ghee replaces butter without any of the usual dairy processing worries, and the garlic-infused olive oil brings deep savory flavor without a single ingredient you'd need to scrutinize. The zucchini ribbons are a genuinely satisfying base that soak up the bright pan sauce in the best way. Serve it straight from the skillet 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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