Low FODMAP Basil Pesto Shrimp Skewers
Bright, herby, and kissed with char from the grill, these shrimp skewers are the kind of dish that looks impressive but comes together in well under an hour for four people. The homemade pesto is where the magic happens — fragrant fresh basil, finely grated Parmesan, walnuts, and a squeeze of lemon all blitzed together into a sauce that clings beautifully to every shrimp. Traditional pesto recipes typically call for whole garlic cloves, which is exactly where things get tricky for anyone managing digestive sensitivities, but this version swaps in garlic-infused oil to deliver that same savory depth without the problematic fructans. Walnuts are portioned carefully at just a quarter cup across four servings, keeping each plate well within comfortable limits. The shrimp get a quick toss in olive oil, go onto skewers, and hit a hot grill for just a few minutes per side until they're opaque and lightly charred at the edges. Half the pesto goes on before grilling, the rest gets spooned over at the end, so every bite is layered with flavor. Finish with a squeeze of lemon and a few fresh basil leaves, and dinner is genuinely done.
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Learn more →Ingredients
4 servings
For the pesto
- 2 tbsp garlic-infused oil
- 2 cups fresh basil leaves, packed
- ¼ cup walnuts
- ½ cup finely grated parmesan cheese
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the skewers
- 1 ½ lb large shrimp (about 36 count), peeled and deveined, tails on
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
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 15 minutes so they don't scorch on the grill.
- 2
Make the pesto: combine the basil, walnuts, Parmesan, garlic-infused oil, olive oil, lemon juice, salt, and pepper in a food processor. Pulse until the mixture is finely chopped and cohesive but still has a little texture — about 10 to 12 short pulses. Scrape down the sides as needed. Taste and adjust salt.
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