Mushroom Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this dish brings together plump seared shrimp and silky zucchini ribbons in a way that feels restaurant-worthy without any complicated prep. The zucchini gets salted and patted dry before hitting the pan, which keeps the ribbons tender but not soggy — a small step that makes a big difference in the final texture. Garlic-infused olive oil and ghee build a rich, savory base for the shrimp, while red pepper flakes, lemon zest, and a generous squeeze of fresh juice lift everything with a little heat and brightness. Fresh dill stirred in off the heat keeps its grassy, aromatic punch intact and ties the whole dish together beautifully. Every single ingredient here is naturally free of fungi, so there's no need to scan labels or swap anything out — it's clean and straightforward from start to finish. This is the kind of weeknight meal that looks impressive on the plate but comes together in one skillet with minimal fuss.
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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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