Carrageenan Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything a warm-weather dinner should be — smoky from the grill, bright from fresh lemon, and loaded with the bold flavors of garlic, oregano, and Kalamata olives. The marinade comes together in minutes and does serious work, coating every shrimp in a savory, herb-forward blend before they ever hit the heat. Cherry tomatoes and olives threaded between the shrimp soften and blister on the grill, turning jammy and rich in a way that makes the whole platter feel like something you'd order at a seaside restaurant. For anyone navigating ingredient labels carefully, this recipe is built entirely from whole, recognizable foods — fresh shrimp, olive oil, garlic, spices, and produce — with no processed sauces or packaged shortcuts that might sneak in unwanted additives. The 15-to-20-minute marinade window is worth respecting; it keeps the shrimp tender rather than letting the lemon juice over-tighten the proteins before they even reach the flame. A scatter of flat-leaf parsley and a squeeze of lemon at the end pulls everything together into a dish that looks as good as it tastes. Serve straight off the grill while the shrimp are still sizzling and the tomatoes are just barely holding their shape.
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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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