Emulsifier Free Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these grilled shrimp skewers are the kind of dish that disappears from the platter before you've even sat down. The homemade basil pesto is blended from scratch using just fresh basil, garlic, olive oil, lemon juice, lemon zest, and a warm hint of turmeric and ginger — nothing processed, nothing hidden. That matters a lot when you're avoiding emulsifiers, since store-bought pestos and marinades are notorious for sneaking in additives like lecithin or polysorbates to hold everything together. Here, the olive oil does all the work naturally, creating a silky, cohesive sauce with zero shortcuts. The shrimp get a quick toss in the pesto before hitting a hot grill, picking up gorgeous char and soaking in all that lemony, garlicky flavor in just a few minutes per side. A generous spoonful of the reserved pesto over the finished skewers makes every bite punchy and fresh. Serve with lemon wedges and extra basil and you've got a showstopper that's as clean and simple as it gets.
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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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