Whole 30 Whole30 Lemon-Dill Shrimp with Zucchini Ribbons
Bright, fresh, and ready in under 30 minutes, this shrimp dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Large shrimp are seared in garlic-infused olive oil and ghee until perfectly pink, then finished with lemon zest, fresh lemon juice, a hit of red pepper flakes, and a generous handful of chopped dill — every single ingredient is compliant without any substitutions or workarounds needed. The zucchini ribbons are a genuinely clever base: salted briefly to pull out moisture, then quickly tossed in the same skillet so they stay tender but still have a little body beneath all that bright pan sauce. Ghee does the heavy lifting here, giving the sauce a rich, buttery depth that you'd normally associate with a restaurant dish rather than a clean-eating plate. Serves 4, which makes it just as practical for a family dinner as it is for meal-prepping lunches for the week. If you've been skeptical that compliant cooking can be genuinely craveable, this one will change your mind.
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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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