MSG 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 involved. Tender zucchini ribbons stand in beautifully for pasta, soaking up every drop of the garlicky, lemony pan sauce. The shrimp are seared in ghee and garlic-infused olive oil until perfectly pink and curled, then finished with fresh dill and a hit of lemon zest that makes the whole skillet sing. Every single ingredient here is naturally free of added glutamates — no seasoning packets, no bottled sauces, no shortcuts that sneak in unwanted additives. That matters more than you might think, since so many quick shrimp recipes lean on pre-made marinades or flavor bases that can be loaded with hidden flavor enhancers. Here, the brightness comes entirely from real lemon, fresh herbs, and good fat, which means the flavor is clean and honest from start to finish. Serve it straight from the pan and don't skip the extra lemon wedges — they pull the whole dish together.
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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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