High Fructose Corn Syrup Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, clean, 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 beautifully for pasta, soaking up every drop of the garlicky, lemony pan sauce without weighing the plate down. The shrimp get a quick sear in ghee and garlic-infused olive oil, picking up golden edges and a subtle richness that makes the whole thing taste indulgent — even though every single ingredient is exactly what it says it is. That's the real win here: no sauces, no condiments, no packaged shortcuts that might sneak in unwanted sweeteners. Fresh lemon juice, lemon zest, dill, and a pinch of red pepper flakes do all the heavy lifting, delivering bold flavor from nothing but whole, recognizable ingredients. Salting the zucchini ribbons before cooking draws out moisture so they stay silky rather than soggy — a small step that makes a noticeable difference on the plate. Serve it straight from the skillet 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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