Seed Oil Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this shrimp dish delivers big flavor without a drop of industrial vegetable or seed oil in sight. The entire cook happens in garlic-infused olive oil and ghee — two fats that bring richness and depth while keeping things completely clean. Zucchini ribbons stand in for pasta beautifully here, salted and patted dry so they stay tender without turning watery under the pan sauce. The shrimp get a hard sear in that shimmering fat, then a quick finish with lemon zest, fresh lemon juice, and a generous handful of dill that makes the whole skillet smell incredible. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the bright citrus notes. It all comes together in one pan, which means less cleanup and more time actually enjoying dinner. Whether you're eating this way full-time or just trying to cut out processed oils, this is the kind of weeknight meal that makes the whole approach feel effortless.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!