Gut Friendly Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, clean, and genuinely satisfying, this dish delivers bold flavor without a single ingredient that could throw your gut off track. Shrimp cook fast and stay tender when you nail that single-layer sear, and the pan sauce — built from lemon zest, fresh lemon juice, and a hit of red pepper flakes — comes together in under a minute with serious depth. Garlic-infused olive oil brings that savory, aromatic backbone without the fructans that whole garlic can introduce, making it a smart swap for anyone keeping a close eye on digestive triggers. Zucchini ribbons stand in beautifully for pasta or grain-based bases, and salting them first draws out excess moisture so they stay silky rather than watery under the shrimp. Ghee adds a rich, buttery finish that's easier on the digestive system than regular butter, and fresh dill stirred in off the heat keeps everything tasting vibrant and herbaceous. The whole thing comes together in one skillet with minimal cleanup, which is exactly what you want on a weeknight when you're already putting effort into eating well. Serve it straight from the pan with an extra squeeze of lemon and you've got a restaurant-worthy plate that genuinely works for a sensitive system.
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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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