Walnut 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 requires. Tender zucchini ribbons stand in for pasta beautifully — shaved thin with a peeler or mandoline, lightly salted to release moisture, and quickly tossed in garlic-infused olive oil until just softened. The shrimp get a quick sear in a combination of that same oil and ghee, building a golden, savory base before a hit of lemon zest, fresh lemon juice, and red pepper flakes ties everything together into a glossy pan sauce. Fresh dill stirred in at the very end keeps the whole dish tasting clean and vibrant rather than heavy. Every single ingredient here is straightforward and naturally free of tree nuts, so there's no label-reading stress or substitution gymnastics involved — just real, whole food that happens to be completely safe. It's also fully Whole30-compliant, which means it works for a wide range of clean-eating goals without sacrificing any of the flavor. Serve it straight from the skillet with an extra squeeze of lemon and dinner is done.
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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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