Pescatarian Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these shrimp skewers are the kind of dish that makes a weeknight feel like a dinner party. The homemade pesto comes together in a blender with fresh basil, garlic, lemon juice, lemon zest, and a subtle warmth from turmeric and ginger — it's punchy, vivid, and nothing like the jarred stuff. The shrimp get tossed in a few spoonfuls before hitting the grill, and the rest of that gorgeous green sauce is spooned right over the top just before serving. Two to three minutes per side over medium-high heat is all it takes for the shrimp to turn pink, opaque, and perfectly charred at the edges. Since the whole dish is built around fresh seafood and clean, whole ingredients, there's no need to scrutinize labels or swap anything out — it's naturally free of meat without any compromise on flavor or satisfaction. Finish with a squeeze of lemon and a few extra basil leaves, and you've got a platter 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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