Peanut 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 requires. Tender zucchini ribbons stand in for pasta beautifully — shaved thin with a peeler or mandoline, lightly salted to release moisture, and quickly tossed in garlicky olive oil until just softened. The shrimp get seared hard and fast in a mix of garlic-infused olive oil and ghee, building a golden, savory base before a hit of lemon zest, fresh lemon juice, and red pepper flakes ties everything together. Fresh dill stirred in off the heat keeps the flavor clean and bright rather than muddy or overcooked. The whole thing comes together in one skillet, which means less cleanup and more time enjoying it. For anyone navigating nut-free cooking, this recipe is naturally in the clear — every ingredient is straightforward, with no sauces or seasonings that typically hide unexpected allergens. It's light, satisfying, and genuinely delicious straight from the pan.
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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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