Legume Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and ready in minutes, 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 or grain-based sides, keeping the whole plate light and fresh without sacrificing any satisfaction. The shrimp get a quick sear in garlic-infused olive oil and ghee, then finish in a pan sauce of lemon zest, lemon juice, and red pepper flakes that is genuinely hard to stop eating. Fresh dill stirred in at the end ties everything together with an herby brightness that makes the whole dish pop. Every single ingredient here is naturally free of legumes — no beans, no lentils, no hidden pea protein, no soy — so there is nothing to swap or scrutinize on the label. It is the kind of clean, whole-food recipe that proves eating with restrictions does not have to mean eating boringly.
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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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