Nutmeg Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and loaded with fresh herb flavor, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Tender zucchini ribbons — shaved thin and lightly salted to release excess moisture — stand in beautifully for pasta, soaking up every drop of the lemony pan sauce. The shrimp get a quick sear in garlic-infused olive oil and ghee until perfectly pink and curled, then finish with a hit of red pepper flakes, lemon zest, and fresh lemon juice that makes the whole skillet sing. A generous handful of roughly chopped fresh dill stirred in at the end keeps everything tasting clean and vibrant. Every single ingredient here is naturally free of nutmeg — no spice blends, no cream sauces, no seasoning shortcuts that might sneak in unwanted flavors. It's the kind of recipe where you can cook with total confidence, knowing exactly what's going into the pan. Serve it straight from the skillet with extra lemon wedges 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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