Mold Detox Friendly Basil Pesto Shrimp Skewers with Turmeric-Cumin Finish
These skewers are the kind of dinner that looks impressive but comes together in under an hour, and every ingredient is pulling its weight. The pesto here skips the usual pine nuts in favor of pumpkin seeds, blended with fresh basil, garlic, lemon juice, and olive oil for a bright, clean sauce that doubles as both a marinade and a dipping sauce. Grilling the shrimp over medium-high heat keeps things quick and flavorful without any heavy sauces or processed additions that can sneak in problematic ingredients. The real finishing move is the turmeric-cumin oil brushed on right as the skewers come off the grill — both spices are well-regarded for their supportive properties during a cleanse, and they add a warm, earthy depth that makes the dish feel complete. A squeeze of fresh lemon at the table brightens everything up and keeps the flavors lively. This recipe makes four servings, so it's easy to prep for the week or share at the table without any complicated modifications.
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 shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the pesto
- 2 cups fresh basil leaves, packed
- 2 tbsp pumpkin seeds
- 2 cloves garlic
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp sea salt
For the turmeric-cumin finish
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp olive oil
For serving
- lemon wedges, for serving
- 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 scorch on the grill.
- 2
Make the pesto: combine the basil leaves, pumpkin seeds, garlic, 3 tbsp olive oil, lemon juice, and 1/4 tsp sea salt in a blender or food processor. Blend until smooth and bright green, scraping down the sides once. Taste and adjust salt.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!