Yeast Free Basil-Lemon Shrimp Skewers
Bright, herby, and kissed with citrus, these grilled shrimp skewers are the kind of dish that looks impressive but comes together with minimal effort. The star is a vibrant blender pesto made from fresh basil, garlic, lemon juice, lemon zest, and a warm hint of turmeric and ginger — no yeast, no fermented ingredients, no hidden additives to second-guess. For anyone navigating a yeast-free lifestyle, grilled proteins and fresh herb sauces are a natural sweet spot, and this recipe leans right into that. The shrimp get tossed in a few spoonfuls of the pesto before hitting the grill, then the reserved sauce is spooned generously over the top just before serving, so every bite is layered with flavor. A quick 2–3 minutes per side over medium-high heat is all it takes to get that perfect pink, slightly charred edge. Finish with a squeeze of lemon and a few fresh basil leaves, and you have a platter that genuinely looks like it came from a restaurant.
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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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