Nitrate & Nitrite Free Basil-Lemon Shrimp Skewers
Bright, garlicky, and kissed with citrus, these shrimp skewers are the kind of dish that makes a backyard grill night feel genuinely special. The homemade basil pesto comes together in a blender with fresh herbs, lemon juice, lemon zest, and a warm hint of turmeric and ginger — no jarred sauces or processed shortcuts in sight. That matters a lot here, because cured meats, packaged deli items, and many store-bought condiments are common hidden sources of preservatives that people avoiding nitrates and nitrites have to watch out for. Every single ingredient in this recipe is a whole, fresh, or minimally processed pantry staple, so you can cook and eat with complete confidence. The shrimp get a quick toss in olive oil and a few spoonfuls of that vibrant pesto before hitting the grill, and the reserved sauce gets spooned right back over the top at serving — double the flavor payoff with zero extra effort. They cook in just a few minutes per side until perfectly opaque and pink at the edges, making this an impressively fast centerpiece for any occasion. Finish with a squeeze of lemon and a few torn basil leaves, and you've got a plate that looks as good as it tastes.
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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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