Soy Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and genuinely satisfying, this dish delivers tender seared shrimp in a garlicky lemon-dill pan sauce draped over silky zucchini ribbons that stand in beautifully for pasta or noodles. The zucchini gets a quick salt-and-pat treatment before hitting the skillet, which keeps the ribbons from turning watery and ensures they hold their delicate shape under all that saucy goodness. Ghee and garlic-infused olive oil do the heavy lifting in the flavor department, so there's no need for any soy-based sauces or condiments that can sneak into otherwise clean recipes. That's actually one of the trickier parts of cooking shrimp dishes — so many stir-fry-style sauces and marinades lean on soy or tamari — but here the brightness comes entirely from lemon zest, lemon juice, and a generous handful of fresh dill. A pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the citrusy, herbaceous finish. Everything comes together in one skillet with a quick sear and a fast pan sauce, making cleanup almost as appealing as the meal itself. Serve it straight from the pan with extra lemon wedges and it looks like something you'd order at a coastal restaurant.
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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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