Gluten Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and just a little spicy, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Zucchini ribbons stand in for pasta or noodles beautifully — shaved thin with a peeler or mandoline, salted to release excess moisture, and quickly tossed in a hot skillet until just tender. The result is a silky, light base that soaks up every drop of the lemony pan sauce. Garlic-infused olive oil and ghee give the shrimp a rich, golden sear, while red pepper flakes, fresh lemon zest, and a generous handful of chopped dill pull the whole dish together with bold, clean flavor. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-checking required — it just works as written. The pan sauce comes together in under a minute right after the shrimp are cooked, which means nothing sits around getting cold while you fuss with a separate component. Serve it straight from the skillet over those ribbons with an extra squeeze of lemon 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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