Citric Acid 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 the real star — blended from packed basil leaves, garlic, olive oil, lemon juice, and a subtle warmth from turmeric and ginger, it's layered and vibrant without relying on any processed additives or preservatives. For anyone navigating citric acid sensitivities, that matters more than it might seem, since the ingredient shows up as a preservative or flavor enhancer in a surprising number of store-bought marinades and sauces. Everything in this recipe is made from scratch, so you know exactly what's going into it. The shrimp get tossed in a few tablespoons of that pesto before hitting the grill, then the reserved sauce is spooned generously over the top right before serving — double the flavor, zero the guesswork. A quick 2–3 minutes per side over medium-high heat is all it takes to get that perfect pink, opaque finish. It's the kind of recipe that looks impressive enough for guests but is genuinely simple to pull off on a weeknight.
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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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