Tree Nut Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and packed with fresh herb flavor, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Thin zucchini ribbons stand in for pasta beautifully — salted and patted dry so they stay tender without turning watery, then quickly tossed in garlic-infused olive oil until just softened. The shrimp get seared in a combination of that same oil and ghee, which gives the pan sauce a rich, slightly nutty depth without any dairy that would knock it out of Whole30 territory. A hit of red pepper flakes, fresh lemon zest, lemon juice, and a generous handful of chopped dill finish everything off in under a minute, making the sauce bright and aromatic rather than heavy. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying your meal. For anyone navigating tree nut concerns, this recipe is naturally free of nuts at every step — no almond flour, no nut-based oils, no hidden garnishes to second-guess. Serve it straight from the pan with extra lemon wedges and it's genuinely the kind of dish you'll want to put on repeat.
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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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