Cinnamon 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 pan sauce built on lemon, dill, and a touch of heat. The flavor comes entirely from real, whole ingredients — garlic-infused olive oil, ghee, lemon zest, fresh lemon juice, and a generous handful of chopped dill — so there's no need to scan labels for hidden spice blends that might sneak in unwanted seasonings. Cinnamon has a way of turning up in pre-made sauces, spice mixes, and even some seafood seasonings, but every element here is straightforward and easy to verify. The technique is just as clean as the ingredient list: zucchini ribbons are salted and patted dry so they stay tender without going soggy, and the shrimp are cooked in a single layer for that perfect pink sear before the bright pan sauce comes together in under a minute. Red pepper flakes add a gentle kick that plays beautifully against the citrus, keeping the whole dish lively without overwhelming the delicate shrimp. It's the kind of weeknight dinner that looks impressive on the plate but comes together with minimal fuss and zero compromise.
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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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