Eggless Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these grilled shrimp skewers are the kind of dish that disappears fast at any cookout or weeknight dinner. The star is a blender pesto made from fresh basil, garlic, lemon juice, lemon zest, and a subtle warmth from turmeric and ginger — no eggs anywhere in sight, and no need to scrutinize store-bought sauces for hidden ingredients. Shrimp get tossed in a few tablespoons of that vibrant green pesto before hitting the grill, then the reserved portion gets spooned generously over the top right before serving, so every bite is layered with flavor. The whole thing comes together on a grill or grill pan over medium-high heat in just a few minutes per side, making it as practical as it is impressive. Serving with extra lemon wedges and fresh basil leaves keeps everything tasting clean and lively. It's the kind of recipe that feels special enough for guests but easy enough to pull off on a Tuesday.
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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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