Rice Free Basil Pesto Shrimp Skewers with Turmeric-Cumin Finish
Total time50 min
Prep time20 min
Cook time10 min
4.6(10)
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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
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.
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