Fructose Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this shrimp dish delivers serious flavor without a single ingredient that could trip up a fructose-sensitive gut. Zucchini ribbons stand in beautifully for pasta or grain-based sides, giving you that silky, noodle-like texture using nothing but a vegetable peeler or mandoline and a quick salting step to pull out excess moisture. Garlic-infused olive oil brings all the savory depth of garlic without the fructans that make whole garlic a problem for so many people, and ghee adds a rich, nutty finish that butter lovers will immediately recognize. The shrimp get a hard sear in a screaming-hot skillet, then a quick toss with lemon zest, fresh lemon juice, and red pepper flakes that makes the whole pan smell incredible. Fresh dill stirred in at the very end keeps the herb flavor bright and grassy rather than cooked-down and flat. Every component here is naturally low in fructose, so there's no label-reading anxiety or ingredient swapping required — just clean, vibrant food that happens to work perfectly for your needs.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!