Lupin Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of meal that tastes like a seaside vacation — smoky from the grill, bright from fresh lemon, and deeply savory thanks to Kalamata olives and a garlic-oregano marinade. The shrimp soak up cumin and crushed red pepper alongside the citrus and olive oil, building layers of flavor in just 15 to 20 minutes before they ever hit the heat. Cherry tomatoes char slightly on the grill and turn jammy and sweet, making every bite a little different from the last. For anyone navigating lupin sensitivities, this recipe is naturally in the clear — every ingredient is straightforward, with no flour blends, coatings, or processed seasonings that might sneak in the legume. The whole thing comes together with pantry staples and fresh produce, so there's no label-scanning stress involved. Serve straight off the grill with a squeeze of lemon and a scatter of fresh parsley, and you've got a showstopper that looks far more impressive than the effort it actually takes.
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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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