Brazil Nut Free Mediterranean Shrimp Skewers with Tomatoes and Olives

Total time48 min

Prep time20 min

Cook time8 min

Brazil Nut Free Mediterranean Shrimp Skewers with Tomatoes and Olives

These skewers are the kind of thing that makes a weeknight feel like a dinner party — smoky, garlicky shrimp threaded with juicy cherry tomatoes and briny Kalamata olives, all kissed by the grill. The marinade is a bright, punchy blend of olive oil, lemon juice, garlic, oregano, and cumin that infuses the shrimp in just 15 to 20 minutes, so you're not waiting around. Every single ingredient here is naturally free from tree nut concerns, and nothing about this recipe requires any substitutions or workarounds — it's just clean, vibrant Mediterranean cooking from the start. The trick to perfectly cooked shrimp is pulling them the moment they turn opaque and hit 145°F, so they stay tender and juicy rather than rubbery. Alternating the shrimp with tomatoes and olives on the skewer isn't just pretty — the tomatoes blister and sweeten against the heat while the olives add a salty, savory punch to every bite. A scatter of fresh parsley and a squeeze of lemon at the end ties everything together with a freshness that makes the whole platter pop. Serve these straight off the grill and watch them disappear.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the marinade and skewers

1 lb large shrimp (16–20 count), peeled and deveined, tails on
Bumble Bee Shrimp Premium Select Tiny - 4 Oz Sandbar Extra Large Raw Shrimp Shell-On Sandbar Large Raw Shrimp Peeled & Deveined Tail On Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!