Low Sugar Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything a warm-weather dinner should be — smoky, garlicky, and bright with lemon, all without a single gram of added sugar anywhere in sight. The marinade leans hard on extra virgin olive oil, fresh garlic, oregano, cumin, and a squeeze of lemon juice, which means every bit of flavor here is earned the honest way. Cherry tomatoes and Kalamata olives threaded between the shrimp aren't just pretty — they blister and soften on the grill, turning jammy and savory in a way that feels almost indulgent. Because the ingredient list is so clean and straightforward, this is one of those recipes where you never have to squint at a label or wonder whether a bottled sauce is sneaking in sweeteners. The shrimp cook fast, just two to three minutes per side, so the whole thing comes together before anyone gets impatient. Finish with a scatter of fresh parsley and a few lemon wedges, and you've got a platter that looks like it came from a seaside restaurant.
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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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