Artificial Food Coloring Free Basil-Lemon Shrimp Skewers
These skewers are the kind of dish that looks impressive enough for a dinner party but comes together with nothing more than a blender, a grill, and a handful of real, whole ingredients. The vibrant green pesto gets its color entirely from fresh basil — no dyes, no shortcuts, just herbs, garlic, lemon, and good olive oil doing exactly what they're supposed to do. A pinch of turmeric and ginger adds a subtle warmth that makes the flavor feel a little unexpected without overpowering the bright citrus notes. For anyone navigating artificial food coloring, grilled seafood dishes can actually be a minefield in disguise — marinades, sauces, and even pre-seasoned shrimp at the store sometimes sneak in synthetic dyes. Making the pesto from scratch here means you know exactly what's on your plate. The shrimp grill up fast, turning pink and slightly charred at the edges in just a few minutes per side, and that reserved pesto spooned over the top at the end keeps everything glossy and fresh-tasting. Serve them straight off the grill with lemon wedges and you've got a clean, colorful, crowd-pleasing plate that doesn't compromise on a single thing.
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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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