Celery Free Basil-Lemon Shrimp Skewers
Bright, garlicky, and kissed with citrus, these grilled shrimp skewers are the kind of dish that disappears fast at any cookout or weeknight dinner. The homemade basil pesto comes together in a blender with fresh herbs, lemon juice, zest, olive oil, and a subtle warmth from turmeric and ginger — no celery, celery seed, or celeriac anywhere in sight. That matters more than you might think, since store-bought marinades and pre-made pestos can sneak in unexpected ingredients that make this style of recipe off-limits. Here, every component is straightforward and easy to verify, so you can cook with total confidence. The shrimp get a quick toss in olive oil and a few spoonfuls of that vibrant pesto before hitting a hot grill for just a few minutes per side until perfectly pink and opaque. The reserved pesto spooned over the finished skewers at the end is the move — it keeps the flavor fresh and punchy rather than cooked down. Finish with a squeeze of lemon and a few extra basil leaves, and you've got a stunning plate that tastes like way more effort than it actually was.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!