Artificial Food Coloring 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 bowl, a grill, and a handful of real, whole ingredients. Juicy shrimp get a quick soak in a bright marinade of olive oil, garlic, oregano, cumin, and fresh lemon juice before hitting the heat alongside cherry tomatoes and briny Kalamata olives — the result is bold, sun-soaked flavor that needs absolutely nothing artificial to shine. For anyone navigating synthetic dyes, seafood dishes can be a quiet minefield thanks to color additives sometimes used in processed sauces, pre-marinated proteins, or jarred condiments, but every ingredient here is exactly what it says it is. The marinade is built from scratch in minutes, so there's no mystery in the bottle and no label-reading anxiety at the store. A quick two-to-three minutes per side on a hot grill is all it takes to get perfectly opaque, curled shrimp with a little char on the edges. Finished with a scatter of fresh parsley and a squeeze of lemon, these skewers are as clean and vibrant on the plate as they are in the ingredient list.
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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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