Gluten-Free Grilled Garlic and Herb Shrimp 12/01/2022 – Chef John has been a go-to inspiration for various of the recipes we’ve reworked into culinary magic with our gluten-free variations. These garlic shrimp are grilled over excessive warmth charcoal, then drizzled with a fast, straightforward, supply of contemporary herbs. The recipe occurs to be naturally gluten-free, so no adjustments wanted. As Chef John notes, the recipe works greatest with contemporary herbs, so it is good to splurge and purchase something you’ll be able to’t get out of your herb backyard. Remember to purchase additional massive shrimp for longer grilling, and most caramelization.

Chef John’s Grilled Garlic and Herb Shrimp


1½ teaspoons kosher salt

½ teaspoon lemon zest

3 cloves garlic, thinly sliced

3 tablespoons chopped contemporary basil leaves

3 tablespoons chopped contemporary flat-leaf parsley

1 tablespoon chopped contemporary oregano leaves

1 tablespoon chopped contemporary lemon thyme leaves

4 tablespoons olive oil, divided, or as wanted

2 kilos additional massive shrimp (16-20), peeled and deveined, tail left on skewers


1 tablespoon olive oil

½ lemon, juiced

½ teaspoon purple pepper flakes

1 pinch cayenne pepper

salt and floor black pepper to style

1 lemon, reduce into wedges

Place salt, lemon zest, and three cloves garlic in bowl of a mortar and pestle. Pound with the pestle till combination begins to kind a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle till combination start to come back collectively, about 5 minutes.

Drizzle about 1 tablespoon of the olive oil into herb combination. Grind collectively till combination begins to kind a sauce for marinating, about 1 minute. Pour within the remaining 3 tablespoons olive oil. Stir combination with a spoon till combination is totally mixed, including extra olive oil as wanted. Combination needs to be pretty thick however pourable.

Place shrimp in a big bowl and blend in about ⅔ of the sauce, reserving ⅓ for serving. Stir till shrimp are evenly coated with the sauce, about 2 minutes.

Switch shrimp to a resealable plastic bag. Refrigerate 2 to three hours. Cowl and refrigerate remaining sauce.

Warmth an outside grill for prime warmth and flippantly oil the grate.

Thread shrimp onto skewers (pierce every twice, as soon as by means of massive a part of shrimp, as soon as by means of small half). Place skewers on scorching grill. Prepare dinner on either side till shrimp are vivid pink and opaque and exterior is starting to caramelize, 2 to three minutes per aspect. Switch skewers to serving platter.

Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, purple pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.