Chestnut Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers bring serious Mediterranean energy to your grill — juicy shrimp marinated in olive oil, garlic, oregano, cumin, and a bright hit of lemon juice, then threaded with sweet cherry tomatoes and briny Kalamata olives. The combination of smoky char and bold, herby marinade makes every bite feel like a seaside dinner somewhere warm and breezy. Because the ingredient list is built entirely around fresh produce, seafood, and pantry staples, there's no need to scan labels or second-guess anything hiding in the mix. The marinade comes together in minutes, and the 15–20 minute soak is just enough time to let those flavors sink into the shrimp without the lemon juice toughening them up — a small but important detail that makes a real difference. On the grill, the shrimp cook fast and the tomatoes blister just enough to turn jammy and sweet against the salty olives. A scatter of fresh parsley and a squeeze of lemon at the end keeps everything tasting clean and vibrant. Whether you're cooking for a weeknight dinner or putting something impressive on the table for guests, these skewers deliver big flavor with very little fuss.
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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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