MSG Free Basil-Lemon Shrimp Skewers
Bright, garlicky, and finished with a hit of fresh lemon, these shrimp skewers are the kind of dish that looks impressive but comes together with very little fuss. The homemade basil pesto is the real star here — blended from scratch with extra-virgin olive oil, fresh garlic, lemon juice, and a subtle warmth from turmeric and ginger, it's completely free of the flavor enhancers and additives that sneak into so many store-bought sauces and marinades. That matters more than people realize, since packaged pestos and pre-marinated seafood are common culprits when you're trying to keep your plate clean. Here, every ingredient is whole and easy to verify, so you know exactly what's going on the grill. The shrimp get a quick toss in olive oil and a few spoonfuls of that pesto before threading onto skewers, then they cook in just a few minutes per side until perfectly pink and opaque. A generous drizzle of the reserved pesto over the finished skewers ties everything together with a gorgeous, herb-forward finish. Serve them straight off the grill with lemon wedges and extra basil, and watch them disappear fast.
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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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