Chicken Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and genuinely satisfying, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it requires. Tender zucchini ribbons — shaved thin and lightly salted to shed excess moisture — stand in beautifully for pasta or grains, 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 get finished with lemon zest, fresh lemon juice, and a hit of red pepper flakes for gentle warmth. A generous handful of fresh dill stirred in off the heat ties the whole thing together with a bright, herby finish that tastes like something you'd order at a coastal restaurant. Everything on the ingredient list is naturally free of poultry, so there's no swapping, substituting, or second-guessing involved — just clean, whole-food cooking from start to finish. It also checks every Whole30 box without leaning on any packaged shortcuts, which makes it a genuinely reliable option when you need something compliant that still feels indulgent. Serve it straight from the skillet with a few 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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