Lupin Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and genuinely light on the palate, this shrimp dish delivers serious restaurant energy with a short ingredient list and a single skillet. Zucchini ribbons stand in for pasta or noodles beautifully — shaved thin with a peeler or mandoline, salted to release excess moisture, and quickly tossed until just tender, they soak up every drop of the lemony pan sauce. The shrimp get a quick sear in garlic-infused olive oil and ghee until perfectly pink and curled, then finish with red pepper flakes, lemon zest, fresh lemon juice, and a generous handful of chopped dill. That combination of bright acid, grassy herb, and a little heat is genuinely hard to beat. For anyone navigating lupin avoidance, this recipe is naturally worry-free — every ingredient is whole and straightforward, with no flour blends, legume-based coatings, or processed seasonings that might sneak lupin in through the back door. It's the kind of meal that looks impressive on the table but comes together fast enough for a weeknight, and the leftovers (if there are any) reheat beautifully. Serve it with extra lemon wedges and don't skip the pan sauce — it's the best part.
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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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