Gluten Free Basil-Lemon Shrimp Skewers

Total time50 min

Prep time20 min

Cook time10 min

4.9

(4)

Bright, herby, and kissed with citrus, these grilled shrimp skewers are the kind of dish that disappears fast at any cookout or weeknight dinner. The homemade pesto is blended from fresh basil, garlic, lemon juice, lemon zest, and a subtle warmth from turmeric and ginger — no store-bought sauces with hidden additives to worry about. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required. The shrimp get a quick toss in olive oil and a few spoonfuls of that vibrant pesto before hitting a hot grill, where they cook in just a few minutes per side until perfectly pink and opaque. The reserved pesto spooned over the finished skewers right before serving is the move — it keeps everything fresh and punchy rather than cooked down and muted. A squeeze of lemon at the table ties it all together and makes the flavors pop even more. Whether you're cooking for a crowd or just yourself, this one is fast, fuss-free, and genuinely impressive.

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
3 cloves garlic, roughly chopped
½ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp fine sea salt
¼ tsp ground turmeric
⅛ tsp ground ginger

For the skewers

1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
1 tbsp extra-virgin olive oil
¼ tsp fine sea salt

For serving

lemon wedges, for serving (optional)
fresh basil leaves, for serving (optional)

Instructions

1
If using wooden skewers, submerge them in water for at least 20 minutes so they don't char on the grill.
2
Combine the basil, garlic, lemon juice, lemon zest, salt, turmeric, and ginger in a blender or food processor. Pulse several times until the herbs are roughly broken down. With the motor running, stream in the 1/2 cup olive oil and blend until the pesto is smooth and bright green, about 30 seconds. Taste and adjust salt if needed.

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