Mediterranean Diet Friendly Basil-Lemon Shrimp Skewers
Few things capture the spirit of coastal Mediterranean cooking quite like fresh shrimp, good olive oil, and a handful of fragrant herbs straight from the garden. This recipe leans into all of that with a vibrant blender pesto built from packed basil leaves, raw garlic, lemon juice, zest, and a subtle warmth from turmeric and ginger — a combination that smells incredible and tastes even better. 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. Because everything here is built around whole, recognizable ingredients — lean protein, heart-healthy extra-virgin olive oil, fresh citrus, and herbs — it fits naturally into a way of eating that prioritizes real food over processed shortcuts. The reserved pesto spooned generously over the finished skewers is the move that takes this from weeknight dinner to something you'd proudly serve at a summer gathering. Squeeze a lemon wedge over the top right before eating and the whole platter comes alive.
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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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