Xanthan Gum Free Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these grilled shrimp skewers are the kind of dish that disappears from the platter before you even sit down. The homemade pesto comes together in a blender with fresh basil, garlic, lemon juice, lemon zest, a pinch of turmeric, and a whisper of ginger — no fillers, no thickeners, just real ingredients blending into something genuinely vibrant. That matters a lot when you're avoiding xanthan gum, because store-bought sauces and marinades are notorious for sneaking it in as a stabilizer. Here, you control every single component, so there's nothing hidden and nothing to second-guess. 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. The reserved pesto spooned over the top at the end is the move — it keeps everything glossy, fresh, and packed with flavor. Serve with lemon wedges and extra basil and you've got a showstopper that's as clean and simple as it looks.
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Learn more →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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