Paraben Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this shrimp dish delivers big flavor through a short list of whole ingredients you can feel good about. Parabens are synthetic preservatives that sneak into far more products than most people realize, including some processed sauces, marinades, and flavored oils — so cooking from scratch with clean, recognizable ingredients is the smartest way to stay clear of them. Here, garlic-infused olive oil and ghee build a rich, savory base without any of the additives that come along for the ride in bottled shortcuts. The shrimp get a quick, high-heat sear until perfectly pink and opaque, then finish in a pan sauce of lemon zest, fresh lemon juice, and red pepper flakes that is punchy and light all at once. Zucchini ribbons — shaved thin and briefly tossed in the same skillet — stand in beautifully for pasta, soaking up every drop of that citrusy, herb-flecked sauce. A generous handful of fresh dill stirred in at the end keeps everything tasting vibrant and garden-fresh rather than heavy. It's the kind of weeknight plate that looks impressive on the table but comes together with nothing more than a peeler, a skillet, and good ingredients.
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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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