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 requires. Tender zucchini ribbons take the place of pasta or grains, making this naturally free of any wheat, rye, or grain-based ingredients without any substitutions needed. The shrimp get a quick, high-heat sear in garlic-infused olive oil and ghee until they're perfectly pink and curled, then finished with lemon zest, fresh lemon juice, and a generous handful of chopped dill for a pan sauce that's punchy and aromatic. 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. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the brightness of the lemon. Everything comes together in one skillet, which means minimal cleanup and maximum flavor. Serve it straight from the pan with extra lemon wedges and dinner is done.
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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.
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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