Citric Acid Free Mediterranean Shrimp Skewers with Tomatoes and Olives

Total time48 min

Prep time20 min

Cook time8 min

Citric Acid Free Mediterranean Shrimp Skewers with Tomatoes and Olives

These skewers are the kind of meal that looks impressive enough for a dinner party but comes together with minimal fuss — juicy shrimp threaded with burst-worthy cherry tomatoes and briny Kalamata olives, all kissed by the grill. The marinade leans on olive oil, garlic, oregano, and cumin for that unmistakably Mediterranean depth, and a short soak in fresh lemon juice keeps the shrimp tender and flavorful without overdoing it. For anyone navigating a citric acid sensitivity, the real win here is that every ingredient is whole and straightforward — no processed sauces, no packaged seasonings with hidden additives, just honest pantry staples you can verify at a glance. The lemon juice used is freshly squeezed, which is a very different animal from the manufactured citric acid that shows up as a preservative in so many store-bought products. A quick 2–3 minutes per side on a hot grill is all it takes to get that perfect pink curl and a light char on the tomatoes. Finish with a scatter of fresh parsley and you've got a vibrant, restaurant-worthy plate that doesn't ask you to compromise on flavor or on what goes into your food.

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Ingredients

4 servings

For the marinade and skewers

1 lb large shrimp (16–20 count), peeled and deveined, tails on
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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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