Hazelnut Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of thing that makes a backyard grill feel like a seaside taverna — smoky, bright, and packed with bold Mediterranean flavor. Large shrimp get a quick marinade in olive oil, garlic, oregano, cumin, and a squeeze of fresh lemon juice before hitting the grill alongside juicy cherry tomatoes and briny Kalamata olives. The whole setup is naturally free from tree nuts of any kind, so there's no need to scan labels or worry about hidden ingredients sneaking into your meal. Every component here is clean and straightforward, which is exactly what you want when you're cooking for someone with a nut allergy. The key move is keeping the marinade time to 15–20 minutes — long enough for the shrimp to soak up all that garlicky goodness, but short enough that the lemon juice doesn't start breaking down the texture. A quick two to three minutes per side over high heat 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 a squeeze of lemon, and dinner is done.
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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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