Gut Friendly Basil-Lemon Shrimp Skewers
Bright, herbaceous, and built around ingredients that your digestive system will genuinely appreciate, these grilled shrimp skewers are the kind of weeknight dinner that feels like a treat without any of the heaviness. The homemade basil pesto is blended with fresh lemon juice, lemon zest, turmeric, and ginger — a lineup that reads like a gut-friendly dream team, bringing anti-inflammatory warmth alongside vibrant, garden-fresh flavor. Shrimp cook fast and stay light on the stomach, making them an ideal protein when you're keeping things clean and easy to digest. Skipping the store-bought pesto also means you're dodging preservatives, excess sodium, and mystery additives that can quietly wreak havoc on a sensitive gut. The double-pesto move — marinating the shrimp before grilling and then spooning more over the top at the end — means every bite is deeply flavored without relying on anything heavy or processed. A squeeze of lemon at the table ties it all together and keeps the whole plate feeling fresh and alive. This one is genuinely easy to pull off and impressive enough to serve to guests who have no idea they're eating something so thoughtfully put together.
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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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