Oats Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and just a little bit spicy, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it requires. Tender zucchini ribbons stand in for pasta or grains, making this naturally free from any oat-based fillers, thickeners, or coatings that can sneak into similar recipes. The shrimp get a quick sear in garlic-infused olive oil and ghee until perfectly pink and curled, then get hit with lemon zest, fresh lemon juice, and a generous handful of dill for a pan sauce that's punchy and aromatic. Salting the zucchini ribbons before cooking draws out excess moisture so they stay silky rather than soggy — a small step that makes a big difference on the plate. Red pepper flakes add just enough heat to keep things interesting without overwhelming the bright, herby finish. Everything comes together in one skillet, which means less cleanup and more time to actually enjoy the meal.
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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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