Coconut Free Basil-Lemon Shrimp Skewers

Total time50 min

Prep time20 min

Cook time10 min

4.9

(4)

Bright, garlicky, and kissed with citrus, these grilled shrimp skewers are the kind of dish that disappears from the platter before you even sit down. The homemade pesto is built entirely from fresh basil, olive oil, lemon juice, and a warm hint of turmeric and ginger — no creamy additions, no hidden tropical oils, just clean and vibrant flavor. For anyone navigating coconut-free eating, store-bought sauces and marinades can be a minefield, but blending your own pesto from scratch puts you completely in control of every ingredient. The shrimp get tossed in a few tablespoons of that pesto before hitting the grill, and the rest is reserved to spoon generously over the top right before serving — double the flavor payoff. A couple of minutes per side over high heat is all it takes to get that gorgeous pink char and perfectly opaque interior. Finish with a squeeze of lemon and a few fresh basil leaves, and you've got a showstopper that's as simple as it is satisfying.

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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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