AIP Friendly Basil-Lemon Shrimp Skewers

Total time50 min

Prep time20 min

Cook time10 min

4.9

(4)

Traditional pesto leans heavily on parmesan and pine nuts, but this version skips both and still delivers a sauce that is vibrant, herbaceous, and genuinely crave-worthy. Packed fresh basil, garlic, bright lemon juice and zest, and a generous pour of extra-virgin olive oil come together in the blender to create a silky green coating that clings beautifully to every shrimp. A pinch of turmeric and ginger adds a subtle warmth that makes the whole dish feel a little more interesting without overpowering the fresh flavors. The shrimp are tossed in a portion of the pesto before hitting the grill, then finished with the reserved sauce right before serving — so you get that flavor layered in twice. Grilling over medium-high heat for just a few minutes per side keeps the shrimp juicy and tender with a little char at the edges. This recipe serves four and comes together quickly enough for a weeknight but looks impressive enough to put on the table for guests. A squeeze of lemon at the end ties everything together and makes the whole platter feel bright and fresh.

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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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