Legume 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 effort. The star is a blender pesto built from fresh basil, garlic, lemon juice, lemon zest, and a warm hint of turmeric and ginger — no pine nuts, no beans, no legumes of any kind hiding in the sauce. That makes it a genuinely clean option for anyone navigating legume sensitivities, since so many store-bought marinades and pestos sneak in unexpected ingredients. The shrimp get a quick toss in olive oil and a few spoonfuls of that pesto before hitting a hot grill, where they cook in just a few minutes per side until perfectly pink and opaque. The reserved pesto gets spooned generously over the finished skewers, so every bite is layered with that vivid, garlicky flavor. A squeeze of fresh lemon at the table ties everything together and makes the whole platter feel like something you'd order at a seaside restaurant. Fire up the grill — this one is a keeper.
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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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