Pistachio 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 here skips the nuts entirely — built instead on fresh basil, garlic, lemon juice, and a touch of turmeric and ginger that gives it a subtly warm, unexpected depth. That means no scanning labels, no wondering about shared processing facilities, and no compromising on flavor. The shrimp get tossed in a few spoonfuls of the pesto before hitting the grill, then get another generous drizzle right before serving, so every bite is coated in that vivid green sauce. A quick 2–3 minutes per side over medium-high heat is all it takes to get perfectly opaque, slightly charred shrimp that are juicy all the way through. Finish with a squeeze of lemon and a few fresh basil leaves, and you've got a showstopper that looks like it came from a restaurant but came together in your own kitchen.
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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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