Pescatarian Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and packed 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. Large shrimp are seared in a combination of garlic-infused olive oil and ghee until perfectly pink and curled, then finished with lemon zest, fresh lemon juice, and a generous handful of chopped dill that makes the whole pan smell incredible. The zucchini ribbons are a clever swap for pasta or grains — shaved thin with a peeler or mandoline, lightly salted to release moisture, and quickly tossed in the skillet so they stay tender but still have a little body beneath all that bright pan sauce. Red pepper flakes add just enough heat to keep things interesting without overwhelming the delicate sweetness of the shrimp. Every ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. It all comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Serve it straight from the pan with a squeeze of lemon and you've got something that genuinely looks like it came out of a restaurant kitchen.
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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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