Hazelnut Free Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these grilled shrimp skewers are the kind of dish that disappears fast at any table. The homemade pesto is built from fresh basil, garlic, lemon juice, lemon zest, and a warm hint of turmeric and ginger — no nuts of any kind, so you get all the vibrant, saucy richness without a single worry about tree nut cross-contact. That's a genuine win, because store-bought pestos almost always lean on pine nuts or sneak in hazelnuts as a cheaper swap. Here, the olive oil does all the work of creating that lush, glossy coating that clings beautifully to every shrimp. A quick marinade, a few minutes on a hot grill, and then a generous spoonful of reserved pesto over the top — it's a simple technique that delivers serious flavor. Serve them straight off the skewer with a squeeze of lemon and extra basil, and you've got a crowd-pleasing plate that feels effortlessly impressive.
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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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