Wheat Free Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, citrusy, and loaded with fresh herb flavor, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Zucchini ribbons stand in for pasta or noodles beautifully — shaved thin with a peeler or mandoline, salted to release excess moisture, and quickly tossed in a hot skillet until just tender. That swap is what makes this naturally free of wheat and grains without any specialty substitutes or complicated workarounds. The shrimp get seared in garlic-infused olive oil and ghee until perfectly pink and curled, then finished with red pepper flakes, lemon zest, fresh lemon juice, and a generous handful of chopped dill — every ingredient doing real work. The pan sauce pulls it all together, coating both the shrimp and the ribbons in something tangy, a little spicy, and deeply savory. It's the kind of clean, whole-food meal that genuinely doesn't feel like it's missing anything.
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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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