Wheat 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 table. The homemade pesto is the real star — blended from fresh basil, garlic, lemon juice, zest, and a warm hint of turmeric and ginger, it's layered and vibrant in a way that store-bought sauces simply can't match. Since every component here is naturally free of wheat and grain-based fillers, there's no need to scrutinize labels or swap anything out — it just works as written. The shrimp get a quick toss in olive oil and a few spoonfuls of that pesto before hitting a hot grill, picking up gorgeous char in just a few minutes per side. Spooning the reserved pesto over the finished skewers right before serving keeps everything glossy, fragrant, and packed with flavor. Squeeze a lemon wedge over the top and you've got a showstopper that feels fancy but comes together with minimal effort.

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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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