Rice Free 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. Zucchini ribbons stand in beautifully for any grain-based base, giving you that satisfying, twirl-worthy texture without a single kernel of rice in sight. The ribbons are salted and patted dry before hitting the pan, which keeps them from turning watery and ensures they stay tender but still hold their shape under the shrimp and pan sauce. Garlic-infused olive oil and ghee build a rich, golden fond in the skillet, and a hit of red pepper flakes, lemon zest, and fresh lemon juice pulls it all together into a sauce that practically begs to be sopped up. Fresh dill stirred in off the heat keeps the flavor clean and bright rather than cooked-down and flat. It's a complete, colorful plate that doesn't feel like it's missing anything — just clean ingredients doing exactly what they're supposed to do.
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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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