Ginger Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, clean, and genuinely satisfying, this dish delivers plump seared shrimp over silky zucchini ribbons with a pan sauce built entirely from lemon zest, fresh lemon juice, and a generous handful of chopped dill. The flavor is bold without relying on any warming spices — garlic-infused olive oil and ghee do the heavy lifting, giving the shrimp a rich, golden sear that tastes far more indulgent than the ingredient list suggests. For anyone navigating a sensitivity to ginger, this kind of recipe is a relief: every component is straightforward, and there's nothing hidden in a spice blend or marinade to second-guess. The zucchini ribbons are a clever move — salted briefly to release moisture, then quickly tossed in the hot skillet so they stay tender but still hold their shape under the shrimp and all that glossy pan sauce. Red pepper flakes add just enough heat to keep things interesting without veering into territory that might cause problems. It all comes together in one skillet, which means less cleanup and more time enjoying a plate that looks genuinely impressive. Serve it straight from the pan with a few extra lemon wedges and dinner is done.
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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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