Chestnut Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and just a little bit spicy, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Tender zucchini ribbons — shaved thin with a peeler or mandoline and lightly salted to shed excess moisture — stand in beautifully for pasta, soaking up every drop of the lemony pan sauce. The shrimp are seared in garlic-infused olive oil and ghee until perfectly pink and curled, then finished with red pepper flakes, lemon zest, fresh lemon juice, and a generous handful of chopped dill. Every single ingredient in this recipe is naturally free from chestnuts and chestnut-derived products, so there's no label-scanning or substitution stress involved. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a plate that honestly looks like it came from a nice restaurant. If you're eating clean or just want something light and satisfying, this one delivers on every front.
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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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