Eggless Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, 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 stand in for pasta beautifully — shaved thin with a peeler or mandoline, lightly salted to release moisture, then quickly tossed in garlicky olive oil until just softened. The shrimp get seared in a combination of garlic-infused olive oil and ghee, which builds a rich, golden fond in the pan that becomes the base of the sauce. A hit of red pepper flakes, bright lemon zest, fresh lemon juice, and a generous handful of chopped dill pull everything together into something that tastes genuinely vibrant. Because the entire dish relies on whole, simple ingredients — shrimp, zucchini, ghee, citrus, and herbs — there are no hidden additives or egg-based binders to navigate, which makes it as clean as it looks. The pan sauce is light but punchy, coating every ribbon and shrimp with lemony, herby flavor that makes you want to scoop up every last drop. Serve it straight from the skillet with extra lemon wedges and it's the kind of meal that disappears fast.
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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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