Macadamia Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and packed with fresh herb flavor, 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 — salted and patted dry so they stay silky rather than watery, then quickly tossed in garlicky olive oil until just softened. The shrimp get a quick sear in a combination of garlic-infused olive oil and ghee, building a rich, golden fond that becomes the base of a punchy lemon-dill pan sauce. Red pepper flakes add a gentle kick, while fresh lemon zest and juice cut right through the richness and make every bite taste alive. Everything on the ingredient list is clean and straightforward, so there's no need to scrutinize labels for sneaky nut-based oils or hidden additives. It all comes together in one skillet, and the final spoonful of pan sauce drizzled over those delicate green ribbons looks genuinely stunning on the plate. Serve it with an extra wedge of lemon 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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