Paleo 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 to pull together. Thin zucchini ribbons stand in beautifully for pasta or grains, giving you that satisfying twirl-on-a-fork experience without any of the ingredients that fall outside ancestral eating guidelines. Ghee and garlic-infused olive oil do the heavy lifting in the pan, building a rich, savory base that plays perfectly against the sharp hit of fresh lemon juice and zest. A pinch of red pepper flakes adds just enough warmth to keep things interesting, while a generous handful of fresh dill ties the whole dish together with a clean, garden-bright finish. The technique of salting and patting the zucchini dry before cooking is a small step that makes a real difference — you get tender ribbons that hold their shape instead of turning watery on the plate. Everything comes together in one skillet, which means less cleanup and more time actually enjoying your 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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