Coconut Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything you want from a warm-weather dinner — smoky, garlicky shrimp threaded with juicy cherry tomatoes and briny Kalamata olives, all kissed by the grill. The marinade comes together in minutes with olive oil, fresh lemon juice, oregano, cumin, and a pinch of red pepper flakes, building layers of bold Mediterranean flavor without a single complicated step. Because the ingredient list is so clean and straightforward, there's nothing to second-guess here — no hidden additives or tropical-derived oils to watch out for. The key is keeping the marinating time to 15–20 minutes max; the lemon juice does its job quickly, and the shrimp stay tender and snappy rather than turning mushy. Two to three minutes per side over high heat is all it takes to get that perfect pink curl and opaque center. A scatter of fresh parsley and a squeeze of lemon at the end ties everything together with a bright, fresh finish. This is the kind of recipe that looks impressive on a platter but asks almost nothing of the cook.
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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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