Lactose Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of meal that looks impressive but comes together with almost no effort — bold, bright, and packed with the sunny flavors of the Mediterranean. A quick marinade of olive oil, garlic, oregano, cumin, and lemon juice does all the heavy lifting, coating the shrimp in layers of savory, citrusy depth before they ever hit the grill. Cherry tomatoes and Kalamata olives threaded between each shrimp add bursts of sweetness and briny richness that make every bite feel complete. The whole dish is naturally free of dairy in any form — no butter basting, no cream sauce, no hidden milk solids — so it works beautifully without any substitutions or workarounds. That's genuinely rare for a recipe this satisfying, since so many grilled proteins sneak in a finishing butter drizzle that can catch you off guard. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end keeps everything tasting clean and vibrant. Serve straight off the grill while the shrimp are still sizzling and the tomatoes are just starting to blister.
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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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