Gelatin 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 and finished with a squeeze of fresh lemon. The marinade is a bright, punchy blend of olive oil, garlic, oregano, cumin, and a little heat from crushed red pepper flakes, and it comes together in minutes. Because every ingredient here is whole and straightforward, there's nothing hidden to worry about — no thickeners, no gelling agents, just real food cooked simply. Grilling the skewers over medium-high heat for just a few minutes per side keeps the shrimp tender and perfectly opaque without any risk of overcooking. The alternating pattern of shrimp, tomato, and olive on each skewer isn't just pretty — it means every bite delivers a little of everything at once. Scatter some fresh parsley on top before serving and these look like something straight off a restaurant mezze menu, with almost no effort required.
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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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