Celery Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of dish that looks like it came from a seaside taverna but comes together in your own backyard with minimal effort. Plump shrimp get tossed in a bold marinade of garlic, oregano, cumin, and a hit of lemon juice, then threaded onto skewers alongside juicy cherry tomatoes and briny Kalamata olives — every bite is smoky, bright, and deeply satisfying. The ingredient list is naturally free of celery in any form, so there's no need to scrutinize labels or swap anything out; it just works as written. A quick two-to-three minutes per side on a hot grill is all it takes to get perfectly opaque shrimp with a little char on the edges and tomatoes that are just starting to blister. Finishing with fresh parsley and a squeeze of lemon pulls the whole platter together and makes it feel genuinely restaurant-worthy. This is the kind of recipe you'll reach for whenever you want something impressive that doesn't demand hours in the kitchen.
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Learn more →Ingredients
4 servings
For the marinade and skewers
- 1 lb large shrimp (16–20 count), peeled and deveined, tails on
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1 cup cherry tomatoes
- ½ cup pitted kalamata olives
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 20 minutes so they don't char on the grill.
- 2
In a mixing bowl, whisk together 2 tbsp of the olive oil, the garlic, oregano, cumin, red pepper flakes, salt, black pepper, and lemon juice. Add the shrimp and toss to coat evenly. Let marinate at room temperature for 15–20 minutes — no longer, as the lemon juice will begin to firm the shrimp.
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