Turmeric Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, clean, and genuinely satisfying, this dish delivers tender seared shrimp over silky zucchini ribbons with a punchy lemon-dill pan sauce that tastes far more indulgent than the ingredient list suggests. The zucchini gets a quick salt-and-pat treatment before hitting the skillet, which keeps the ribbons from turning watery and gives them a delicate, almost pasta-like texture on the plate. Garlic-infused olive oil and ghee build a rich, savory base for the shrimp without relying on any of the warm spices — like turmeric — that show up in so many Whole30-friendly seafood recipes and can be tricky to avoid. Everything comes together in one skillet, so the browned bits from the shrimp get folded right into the lemon juice and zest for a glossy, flavor-packed sauce. A shower of fresh dill at the end keeps things bright and herbaceous without any heat or earthiness creeping in. It's the kind of weeknight dinner that looks impressive enough to serve to guests but comes together with minimal fuss and a very short ingredient list.
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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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