Fructose Free Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these grilled shrimp skewers are the kind of dish that looks impressive but comes together with minimal fuss. The homemade basil pesto is built from whole, simple ingredients — fresh basil, garlic, olive oil, lemon juice, and a pinch of turmeric and ginger — so you know exactly what's going into every bite without worrying about hidden sugars or sweeteners that sneak into store-bought sauces. Shrimp is naturally a great protein choice here because it's low in fermentable carbohydrates, and the marinade keeps things clean and savory rather than sweet. Threading the shrimp through both the tail and the thick end keeps them secure on the grill and ensures even cooking, so you get that perfect pink, slightly charred edge in just a few minutes per side. The reserved pesto spooned over the top at the end is the real move — it stays vibrant and fresh rather than cooking down, giving every skewer a punchy, aromatic finish. Serve with lemon wedges for an extra squeeze of brightness, and you've got a crowd-pleasing plate that's as satisfying as it is straightforward.
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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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