Tree Nut Free Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these grilled shrimp skewers are the kind of dish that disappears fast at any backyard cookout or weeknight dinner. The star is a blender pesto made entirely from fresh basil, garlic, lemon juice, lemon zest, and olive oil — no pine nuts, no walnuts, nothing from a tree. That makes it a genuinely safe and delicious option for anyone navigating tree nut concerns, since traditional pesto is one of those recipes that almost always requires a workaround. A pinch of turmeric and ginger give the sauce a subtle warmth that plays beautifully against the bright lemon and charred shrimp. The technique is simple: toss the shrimp in a bit of the pesto before grilling, then spoon the reserved sauce generously over the top right before serving for a double hit of flavor. Two to three minutes per side on a hot grill is all it takes to get perfectly opaque, pink-edged shrimp that are safe to eat and seriously satisfying. Serve with extra lemon wedges and fresh basil and watch it vanish.
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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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