Anti Inflammatory Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything a warm-weather dinner should be — bright, smoky, and packed with bold Mediterranean flavor. Shrimp get a quick marinade in extra virgin olive oil, garlic, oregano, cumin, and a squeeze of fresh lemon juice before hitting a hot grill, where they cook in just a few minutes per side. Cherry tomatoes and Kalamata olives threaded between each shrimp add bursts of sweetness and briny depth that make every bite feel complete. Each of those core ingredients — olive oil, fatty fish, colorful produce, herbs and spices — is exactly the kind of whole food that supports a low-inflammation way of eating, so nothing here feels like a compromise. The recipe serves four and comes together fast enough for a weeknight but looks impressive enough to put in front of guests. A scatter of fresh parsley and a few lemon wedges at the end keep things vibrant and fresh. It's the kind of dish that proves eating well doesn't have to mean eating boringly.
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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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