Pistachio Free 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 required. Tender zucchini ribbons stand in beautifully for pasta or grains, soaking up every drop of the lemony pan sauce. The shrimp get a quick sear in garlic-infused olive oil and ghee until perfectly pink and curled, then get finished with lemon zest, fresh lemon juice, red pepper flakes, and a generous handful of chopped dill — clean, vibrant flavors all the way through. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about unexpected additions hiding in a sauce packet or spice blend. The salting-and-patting technique for both the zucchini and the shrimp is a small step that makes a real difference, keeping the dish from turning watery and ensuring a proper sear. It's a complete, satisfying plate that comes together in one skillet, making cleanup as easy as the cooking itself. Serve it straight from the pan with a few extra lemon wedges and dinner is genuinely 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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