Emulsifier Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything you want from a warm-weather meal — smoky, garlicky shrimp threaded with juicy cherry tomatoes and briny Kalamata olives, all kissed by the grill. The marinade is built entirely from whole, recognizable ingredients: extra virgin olive oil, fresh lemon juice, minced garlic, and a handful of dried spices. There are no emulsifiers hiding in the mix, which makes this a genuinely clean option for anyone navigating ingredient labels on store-bought sauces and marinades. The technique is straightforward — a quick 15-to-20-minute marinade, then just a few minutes per side over high heat until the shrimp curl pink and hit 145°F. Alternating the shrimp with tomatoes and olives on the skewer isn't just pretty; the tomatoes blister and soften against the heat while the olives add a salty, savory punch to every bite. A scatter of fresh parsley and a squeeze of lemon at the end brightens the whole platter without adding a single processed ingredient. This is the kind of recipe that looks impressive at a dinner table but asks very little 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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