Honey Free Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these shrimp skewers are the kind of dish that looks impressive but comes together with minimal effort. The homemade pesto is built from fresh basil, garlic, lemon juice, and zest, with a subtle warmth from turmeric and ginger that makes it genuinely interesting — nothing like the jarred stuff. Many store-bought marinades and sauces sneak in sweeteners, so blending your own from scratch means you know exactly what's going in. The shrimp get tossed in a few spoonfuls of that pesto before hitting the grill, and the rest is reserved to spoon generously over the top right before serving, which layers the flavor beautifully. Two to three minutes per side over medium-high heat is all it takes to get that perfect pink, opaque finish. Finish with a squeeze of lemon and a few fresh basil leaves, and you've got a platter that's as stunning as it is clean and simple.
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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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