Citric Acid Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this shrimp dish delivers all the punchy flavor of a classic lemon-herb sauté without relying on any processed acids or additives. The citrus punch here comes entirely from freshly squeezed lemon juice and lemon zest, which means you're working with the real fruit rather than the manufactured citric acid that sneaks into so many packaged seasonings and sauces. Garlic-infused olive oil and ghee build a rich, golden base in the pan, while red pepper flakes add just enough heat to keep things interesting. The zucchini ribbons are a clever swap for pasta — salted briefly to draw out moisture, then quickly tossed in the skillet so they stay tender but still have a little body beneath the shrimp. Fresh dill stirred in off the heat keeps its grassy brightness intact and ties the whole dish together. It's the kind of weeknight dinner that looks impressive on the plate but comes together in one skillet with minimal fuss.
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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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