Sesame 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 way more impressive than the effort it takes. Silky zucchini ribbons replace any grain or noodle base, soaking up the garlicky lemon-dill pan sauce in the most satisfying way. The shrimp get a quick sear in garlic-infused olive oil and ghee until perfectly pink and curled, then everything comes together in one skillet with a hit of red pepper flakes, lemon zest, and a generous handful of fresh dill. Sesame oil and tahini are common go-to ingredients in light seafood dishes like this, but this recipe skips them entirely — the flavor here comes from real lemon juice, fragrant dill, and that gorgeous pan sauce built from the browned bits left behind. Patting the zucchini with salt before cooking draws out moisture so the ribbons stay tender without turning watery, which makes a real difference in the final texture. It's clean, colorful, and genuinely delicious — the kind of plate you'd be proud to set on the table any night of the week.
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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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