Coconut 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 a lot of fuss. The zucchini gets salted and patted dry before hitting the pan, which keeps the ribbons tender but not soggy — a small step that makes a big difference in the final texture. Garlic-infused olive oil and ghee build a rich, savory base for the shrimp, while lemon zest, fresh lemon juice, and a handful of chopped dill pull everything into something bright and cohesive. A pinch of red pepper flakes adds just enough heat to keep things interesting without overpowering the delicate seafood. Every single ingredient here is naturally free of coconut in any form — no coconut aminos, no coconut oil, no coconut milk — so there's no need to swap anything out or double-check labels. It's the kind of clean, vibrant weeknight meal that proves eating without restrictions doesn't have to mean eating without excitement.
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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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