Yeast 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 requires. Tender zucchini ribbons stand in for pasta or grains, making this a naturally light and satisfying base that soaks up every drop of the lemony pan sauce. Because the whole recipe is built around whole, unprocessed ingredients — shrimp, ghee, garlic-infused olive oil, fresh dill, and real lemon — there's no need to scrutinize labels for hidden fermented additives or yeast-derived flavor enhancers that sneak into so many packaged sauces and seasonings. The technique of salting and patting the zucchini dry before cooking is a small step that makes a big difference, keeping the ribbons silky rather than watery. A quick sear gives the shrimp beautiful color and that slightly caramelized edge, while the red pepper flakes and lemon zest in the pan sauce add just enough heat and brightness to keep every bite interesting. Fresh dill stirred in off the heat keeps its grassy, aromatic punch fully intact. This is clean, vibrant cooking 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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