Turkey 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 to pull together. Silky zucchini ribbons stand in beautifully for pasta or grains, soaking up every drop of the lemony pan sauce in a way that feels genuinely satisfying. The combination of garlic-infused olive oil and ghee builds a rich, golden base for the shrimp without any dairy or grain-based ingredients sneaking in — keeping everything clean and compliant from start to finish. A hit of red pepper flakes, bright lemon zest, and a generous handful of fresh dill finish the sauce with layers of flavor that taste anything but restricted. Patting the shrimp dry and cooking them in a single layer is the small but crucial step that gives you that perfect sear and pink, curled edges rather than a steamed, rubbery result. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a plate that looks like it came out of a coastal restaurant kitchen.
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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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