Pork 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 it requires. Tender zucchini ribbons stand in for pasta, soaking up every drop of the garlicky lemon-dill pan sauce in the most satisfying way. The shrimp are seared in a combination of garlic-infused olive oil and ghee, which gives them beautifully caramelized edges and a rich, buttery finish that's completely compliant with Whole30 guidelines. Every single ingredient here is naturally free of pork and pork-derived products — no sneaky cured meats, no lard, no hidden additives to second-guess. A hit of red pepper flakes adds just enough warmth to balance the brightness of the fresh lemon juice and zest, while the dill ties everything together with a clean, garden-fresh note. Salting the zucchini ribbons before cooking draws out excess moisture so they stay silky rather than watery, which makes a real difference in the final texture of the dish. Finish it with a squeeze of lemon at the table and you've got a plate that looks like it came out of a coastal 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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