BHA & BHT Free Basil-Lemon Shrimp Skewers
Fresh basil, bright lemon, and plump grilled shrimp come together in a dish that feels like a summer evening on the coast. The homemade pesto here is blended from scratch — basil, garlic, olive oil, lemon juice, zest, and a subtle warmth from turmeric and ginger — so you know exactly what's going into every bite. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which sneak into countless bottled sauces, store-bought pestos, and even some packaged seafood. By making the marinade yourself with whole, recognizable ingredients, you sidestep all of that without sacrificing a single drop of flavor. The shrimp get tossed in a few spoonfuls of that pesto before hitting the grill, and the reserved sauce gets spooned right over the top at the end for a double hit of herby, citrusy goodness. A few minutes per side over high heat is all it takes to get that gorgeous pink char and perfectly opaque interior. Serve them straight off the grill with lemon wedges and extra basil, and watch them disappear fast.
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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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