Seeds Free Basil-Lemon Shrimp Skewers

Total time50 min

Prep time20 min

Cook time10 min

4.9

(4)

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 entirely from fresh basil, garlic, olive oil, lemon juice, and a warm hint of turmeric and ginger — no pine nuts, no sunflower seeds, no hidden seed oils that so many store-bought sauces sneak in. That makes it a genuinely satisfying option for anyone navigating a seeds-free lifestyle without wanting to sacrifice bold, restaurant-quality flavor. The shrimp get tossed in a few spoonfuls of the pesto before hitting the grill, then the reserved sauce gets spooned generously over the top right before serving, so every bite is layered and vibrant. A quick sear over medium-high heat is all it takes to get that gorgeous pink color and perfectly opaque texture. Finish with a squeeze of fresh lemon and a few extra basil leaves, and you have a stunning plate that looks far more effort-intensive than it actually is.

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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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