Pregnancy Friendly Basil-Lemon Shrimp Skewers
Grilled shrimp skewers feel like a celebration on a plate, and this version delivers bright, herby flavor without any of the ingredients that tend to raise red flags during pregnancy. The homemade basil pesto is built from fresh leaves, olive oil, lemon juice, and a touch of turmeric and ginger — whole, recognizable ingredients you can feel good about, with none of the preservatives or additives hiding in jarred sauces. Shrimp is one of the lower-mercury seafood options, and the recipe takes it all the way to an internal temperature of 145°F, so you can enjoy every skewer with total confidence. The marinade does double duty — coating the shrimp before grilling and then getting spooned generously over the top at serving — so the flavor is layered and bold from the very first bite. A squeeze of fresh lemon at the end ties everything together and makes the whole platter look as good as it tastes. Whether you're cooking for yourself or feeding a crowd, this one comes together quickly and feels anything but ordinary.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!