Dairy Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of dish that looks like it came from a seaside taverna but comes together in your own kitchen with minimal effort. Plump shrimp soak up a punchy marinade of olive oil, garlic, oregano, cumin, and a hit of lemon juice before hitting a hot grill, and the result is smoky, bright, and deeply savory. Cherry tomatoes and briny Kalamata olives threaded between each shrimp add bursts of sweetness and salt that make every bite feel complete. The whole recipe is built on olive oil rather than butter, and there's not a drop of cream, cheese, or any other dairy in sight — so it works beautifully without any substitutions or workarounds. That's genuinely rare for something this satisfying and restaurant-worthy. A quick two to three minutes per side is all the grill needs to take the shrimp from translucent to perfectly opaque, so this is a fast cook once the marinating is done. Finish with fresh parsley and a squeeze of lemon, and you've got a stunning platter that's as good for a weeknight dinner as it is for entertaining.
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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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