Nutmeg Free Basil-Lemon Shrimp Skewers
Bright, herby, 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 pesto is built on fresh basil, garlic, lemon juice, and zest, with a subtle warmth from turmeric and ginger that makes it genuinely interesting without relying on any of the usual warming spices that can sneak into store-bought sauces. Every single ingredient here is clean and straightforward, so you never have to second-guess what's in your marinade. The shrimp get tossed in a few tablespoons of that vibrant green pesto before hitting a hot grill, picking up gorgeous char marks in just a few minutes per side. Reserved pesto gets spooned right over the finished skewers, so that fresh, punchy flavor comes through in every bite. Serve them with lemon wedges and a few extra basil leaves and you've got a showstopper that looks like it took way more effort than it did.
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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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