Lupin Free Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these shrimp skewers are the kind of dish that disappears fast at any cookout or weeknight dinner. The homemade basil pesto is the real star — blended with fresh lemon juice, lemon zest, garlic, and a subtle warmth from turmeric and ginger, it's nothing like the jarred stuff sitting on a grocery shelf. Skipping store-bought sauces and condiments is actually one of the smartest moves here, since packaged products can harbor unexpected legume-derived fillers or flour extenders that have no business being near a simple shrimp dish. Every ingredient in this recipe is straightforward and easy to verify, so you can cook with total confidence. The shrimp get a quick toss in olive oil and a few spoonfuls of that vibrant pesto before hitting a hot grill, picking up gorgeous char marks in just a few minutes per side. A generous drizzle of the reserved pesto right before serving keeps everything glossy, fresh, and packed with flavor. Squeeze a lemon wedge over the top and you've got a plate that looks impressive but comes together with almost no effort.
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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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