Celery Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this dish brings together plump seared shrimp and silky zucchini ribbons in a way that feels restaurant-worthy without any complicated prep. The zucchini is shaved into long, delicate strips and lightly salted to pull out moisture, so it stays tender without turning soggy under the pan sauce. Shrimp get a quick, high-heat sear in garlic-infused olive oil and ghee until they're perfectly pink and curled, then finished with lemon zest, lemon juice, red pepper flakes, and a generous handful of fresh dill — a combination that's punchy, herby, and a little addictive. Every single ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. It also happens to be Whole30-compliant, which means no grains, no dairy beyond the ghee, and nothing hidden that could derail a clean-eating stretch. The whole thing comes together in one skillet, making cleanup as easy as the cooking itself. 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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