Pecan Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and impossibly fresh, this shrimp dish is the kind of weeknight dinner that looks like you tried way harder than you actually did. Silky zucchini ribbons stand in for pasta, soaking up every drop of the garlicky, lemony pan sauce in the most satisfying way. The shrimp get a quick sear in ghee and garlic-infused olive oil, picking up gorgeous color before being finished with lemon zest, lemon juice, and a generous handful of fresh dill — clean, vibrant flavors that need nothing else. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the delicate seafood. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. It's also fully Whole30-compliant, which means it works beautifully for anyone navigating multiple dietary needs at once. 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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