Almond Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of meal that looks impressive enough for a dinner party but comes together with barely any effort on a weeknight. Plump shrimp get a quick bath in a punchy marinade of olive oil, garlic, oregano, cumin, and a squeeze of fresh lemon juice before hitting a hot grill, where they turn pink and slightly charred at the edges in just a few minutes per side. Cherry tomatoes and briny Kalamata olives threaded between each shrimp add bursts of sweetness and salt that make every bite feel like a full Mediterranean spread. The whole ingredient list is naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. A scatter of fresh parsley and a few lemon wedges at the end brighten everything up and make the platter look genuinely beautiful. Serve straight off the grill while the shrimp are still sizzling and the tomatoes are just starting to collapse.
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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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