Gelatin Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and loaded with fresh herb flavor, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort required. Zucchini ribbons stand in for pasta beautifully — shaved thin with a peeler or mandoline, salted to release excess moisture, then quickly tossed in a hot skillet until just tender and silky. The shrimp get seared in a combination of garlic-infused olive oil and ghee, building a golden, savory fond that becomes the base of a punchy lemon-dill pan sauce. Every single ingredient here is naturally free of animal-derived thickeners or setting agents, so there's nothing to second-guess on the label. Fresh dill stirred in off the heat keeps the flavor clean and vibrant rather than cooked-down and flat. The whole thing comes together in one skillet, lands on the table looking gorgeous, and tastes like something you'd order at a coastal restaurant.
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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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