Nitrate & Nitrite Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and genuinely light on the palate, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it requires. Shrimp is one of those proteins that can quietly carry hidden additives in processed or pre-marinated forms, so starting with plain peeled and deveined shrimp and building flavor yourself from scratch is the cleanest approach you can take. Here, garlic-infused olive oil and ghee create a rich, golden base, while fresh lemon zest, lemon juice, and chopped dill do all the heavy lifting in the flavor department — no cured meats, no packaged seasonings, nothing to second-guess. The zucchini ribbons are a genuinely clever move: salted briefly to release moisture, then quickly tossed in the hot skillet so they stay tender but still have a little structure to catch the pan sauce. A hit of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the brightness of the lemon and dill. Everything comes together in one skillet, the shrimp go from raw to perfectly opaque in just a few minutes, and the whole plate looks like something you'd order at a coastal restaurant. It's the kind of clean, produce-forward cooking that proves you don't need a long ingredient list to land something genuinely satisfying.
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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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