Pregnancy Friendly Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this shrimp and zucchini dish is the kind of weeknight meal that feels like a treat without requiring much effort. Shrimp is one of the best lean protein sources you can reach for during pregnancy, and the recipe takes food safety seriously — the instructions call for cooking each shrimp to a verified 145°F, so you can eat with full confidence. The zucchini ribbons are a clever, light base that come together in minutes, salted and patted dry so they stay tender without turning watery on the plate. Garlic-infused olive oil and ghee build a rich, buttery pan sauce without any dairy that might give you pause, and the fresh lemon juice and dill keep everything tasting clean and vibrant. Red pepper flakes add just a gentle warmth, and you can easily dial that back if your stomach is feeling sensitive. Everything on the ingredient list is whole, recognizable, and free from the processed additives or hidden preservatives that can make label-reading such a chore right now. It comes together in one skillet, lands beautifully on the table, and genuinely tastes like something you'd order at a restaurant.
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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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