Cashew Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of dish that looks impressive enough for a dinner party but comes together with barely any effort. Shrimp get tossed in a punchy marinade of olive oil, garlic, oregano, cumin, and a squeeze of fresh lemon juice, then threaded onto skewers with juicy cherry tomatoes and briny Kalamata olives before hitting a hot grill. The whole setup is naturally free from tree nuts of any kind — no sauces, no pestos, no hidden blends to second-guess, just clean, bold Mediterranean flavors from start to finish. A quick 15–20 minute marinade is all the shrimp need before they cook in just a few minutes per side, turning opaque and perfectly curled with gorgeous char marks. The olives soften slightly on the grill while the tomatoes blister and burst, creating little pockets of sweet-savory juice alongside every bite of shrimp. A scatter of fresh flat-leaf parsley and a few lemon wedges on the side pull everything together into a platter that looks as good as it tastes. Serve straight off the grill while everything is hot and the shrimp are at their most tender.
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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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