Gluten-Free Grilled Shrimp with Walnut Pesto

Celiac.com 10/05/2024 - This gluten-free Grilled Shrimp with Walnut Pesto is a sumptuous blend of rich, nutty walnuts with fresh basil, garlic, and Parmesan, that brings a delightful twist to a classic sauce. The succulent shrimp, lightly charred on the grill (or the pan), perfectly complement the creamy, herbaceous pesto.  It's a vibrant and flavorful dish that's is a true crowd-pleaser, and guaranteed to elevate your next meal. 

Whether you're hosting a summer barbecue or simply looking for a quick and delicious dinner option that's out of the ordinary, this gluten-free recipe is sure to impress. Serve it with a side of gluten-free bread and a light salad for a complete meal that celebrates the best of fresh, seasonal ingredients.

Gluten-Free Grilled Shrimp with Walnut Pesto

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Ingredients

• Mixed greens, for serving

For the pesto

• ½ cup walnut halves
• Grated zest and juice of 1 large lemon
• ⅓ cup extra-virgin olive oil
• Kosher salt
• 5 scallions, thinly sliced
• 1½ cups packed fresh basil
• ½ cup packed fresh parsley

For the shrimp

• 2 pounds large shrimp, peeled and deveined, tails intact
• 2 tablespoons vegetable oil
• Kosher salt
• 2 teaspoons red pepper flakes
• 2 tablespoons red wine vinegar

Directions

• Soak six 10-inch wooden skewers in water for at least 30 minutes.
• Heat a grill to high. 

To make the pesto 

• Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in small pieces. 
• Pulse in the scallions, basil and parsley until fairly smooth. 
• With the machine on, drizzle in 2 to 4 tablespoons cold water to loosen. 
• Transfer to a bowl and season with salt.

To make the shrimp 

• Thread the shrimp through the tail and top end onto the prepared skewers so they lie flat. 
• Brush with the vegetable oil and season on both sides with salt and the red pepper flakes. 
• Grill the shrimp on the hottest part of the grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes. 
• Remove from the grill and drizzle with the red wine vinegar. 
• Remove the shrimp from the skewers, if desired, and serve over mixed greens. 
• Drizzle with some of the pesto and serve the remaining pesto on the side.