Red Meat Allergy Friendly Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and loaded 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. Tender zucchini ribbons stand in beautifully for pasta or grains, soaking up every drop of the garlicky lemon-dill pan sauce. Since the whole recipe is built around shrimp, ghee, fresh vegetables, and olive oil, there's no need to scrutinize labels or worry about hidden red meat derivatives sneaking into your meal. Patting the shrimp dry before searing is the small step that makes a big difference — you get that gorgeous pink, slightly caramelized edge rather than a steamed, rubbery result. The zucchini ribbons get a quick salt-and-pat treatment too, so they stay tender without turning watery on the platter. A hit of red pepper flakes and a generous handful of fresh dill at the finish give the whole dish a lively, layered quality that tastes anything but restricted. Serve it straight from the skillet with extra lemon wedges and it's the kind of clean, satisfying plate that makes you forget you were ever working around a dietary need at all.
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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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