Almond 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 cookout or weeknight dinner. The homemade pesto is the real star here — built from fresh basil, garlic, lemon juice, and zest, with a subtle warmth from turmeric and ginger that makes it anything but ordinary. Because the sauce is blended entirely from scratch, you have complete control over every ingredient, which means no hidden nuts or nut-based fillers that sometimes sneak into store-bought pesto. Large shrimp get tossed in a few spoonfuls of that vibrant green sauce before hitting the grill, then the reserved pesto gets spooned generously over the top right before serving for a double hit of flavor. A quick 2–3 minutes per side over medium-high heat is all it takes to get perfectly opaque, slightly charred shrimp that are juicy all the way through. Finish with a squeeze of lemon and a few fresh basil leaves, and you've got a plate that looks impressive without requiring much effort at all.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!