Hazelnut Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it requires. Tender zucchini ribbons stand in for pasta beautifully, soaking up the garlicky, lemony pan sauce in a way that feels indulgent without any heaviness. The shrimp get a quick sear in garlic-infused olive oil and ghee until perfectly pink and curled, then get hit with lemon zest, fresh lemon juice, and a generous handful of chopped dill — the combination is clean and vibrant. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the delicate seafood. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution anxiety — just a straightforward, whole-food meal you can feel good about. It's the kind of recipe that works equally well for a quiet dinner at home or when you're cooking for guests who have their own dietary considerations, since nobody at the table will feel like they're missing out.
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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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