Soy Free Basil-Lemon Shrimp Skewers
Bright, garlicky, 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 basil pesto comes together in a blender with fresh herbs, lemon juice, zest, olive oil, and a subtle warmth from turmeric and ginger — no store-bought sauces needed, which means no hidden soy-based additives to stress over. Shrimp get tossed in a portion of that pesto before hitting the grill, then get another generous spoonful spooned right over the top at serving, so every bite is layered with flavor. A few minutes per side over medium-high heat is all it takes to get that gorgeous pink color and perfectly opaque texture. The whole thing is naturally free of soy without any substitutions or workarounds — just clean, whole ingredients doing exactly what they're supposed to do. Serve with lemon wedges and extra basil for a finish 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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