Caffeine Free Basil-Lemon Shrimp Skewers
These skewers are the kind of recipe that makes a weeknight feel like a backyard party — bright, fresh, and ready fast. The homemade pesto is built from packed basil leaves, garlic, lemon juice, zest, and a touch of turmeric and ginger, giving it a vibrant color and a flavor that's way more interesting than anything from a jar. Shrimp get tossed in olive oil and a few spoonfuls of that pesto before hitting a hot grill, where they cook in just a few minutes per side until perfectly pink and opaque. The reserved pesto gets spooned generously over the top right before serving, so every bite is layered with herby, citrusy goodness. Everything in this recipe is naturally free of coffee, tea, and any other stimulants — no swaps or substitutions needed, just clean, whole ingredients doing all the work. Squeeze a lemon wedge over the platter and scatter a few extra basil leaves on top, and you've got a dish that looks genuinely impressive with very little effort.
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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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