Mushroom Free Basil-Lemon Shrimp Skewers
Bright, garlicky, and kissed with citrus, these grilled shrimp skewers are the kind of dish that disappears from the platter before you even sit down. The homemade basil pesto is blended with fresh lemon juice, lemon zest, a hint of turmeric, and a touch of ginger, giving it a vibrant color and a flavor that's anything but ordinary. Because the sauce is made entirely from scratch with whole, simple ingredients, there's no need to scan labels or second-guess what's hiding in a jarred condiment. Shrimp get tossed in a few spoonfuls of that pesto before hitting the grill, then the skewers are finished with an extra generous drizzle right before serving — layering the flavor at every step. The grill does its job fast, cooking each skewer just a few minutes per side until the shrimp are perfectly opaque and lightly charred at the edges. Whether you're feeding a crowd at a backyard cookout or putting together a quick weeknight dinner, this recipe is clean, fresh, and completely free of any fungal ingredients that can sneak into store-bought sauces and marinades. Serve with lemon wedges and a few extra basil leaves and watch it vanish.
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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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