Artificial Flavors Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of meal that looks impressive but comes together with nothing more than a handful of real, whole ingredients you can actually pronounce. The shrimp get a quick soak in a bright marinade of olive oil, fresh lemon juice, garlic, oregano, and cumin — no flavor packets, no bottled sauces, just honest pantry staples doing exactly what they're supposed to do. Kalamata olives and cherry tomatoes thread right onto the skewers, adding bursts of briny, sweet flavor that feel almost effortlessly Mediterranean. For anyone trying to avoid synthetic flavor additives, this recipe is a natural fit because every bit of depth comes from real herbs, spices, and produce. The grill does the heavy lifting in just a few minutes per side, leaving the shrimp perfectly opaque and the tomatoes just starting to blister. A scatter of fresh parsley and a squeeze of lemon at the end keeps everything tasting clean and vibrant. It's the kind of weeknight dinner that feels like a summer evening on a terrace, no shortcuts required.
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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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