Mustard Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort involved. Zucchini ribbons stand in beautifully for pasta, shaved thin with a peeler or mandoline and lightly salted to keep them tender without turning soggy. The shrimp get a quick sear in garlic-infused olive oil and ghee until perfectly pink and curled, then a hit of lemon zest, fresh lemon juice, and red pepper flakes ties everything together in a glossy, fragrant pan sauce. A generous handful of fresh dill stirred in at the end gives the whole dish a clean, herby lift that makes it taste like something you'd order at a coastal restaurant. For anyone navigating a mustard-free lifestyle, this recipe is a genuine win — every ingredient is straightforward and naturally free of that common hidden allergen, with no condiments or spice blends that tend to sneak it in. The ingredient list is short, the technique is simple, and the result is a plate that looks stunning without any fuss. Serve it immediately with extra lemon wedges and watch it disappear.
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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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