Macadamia Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of meal that feels like a seaside vacation on a plate — smoky, garlicky shrimp threaded with juicy cherry tomatoes and briny Kalamata olives, all kissed by the grill. The marinade is a bright, punchy blend of olive oil, lemon juice, garlic, oregano, and cumin that soaks into the shrimp in just 15 to 20 minutes, so you're not waiting around all day. One thing to watch: don't let the shrimp sit in the lemon juice too long, or it'll start to firm them up before they ever hit the heat. The actual cook time is lightning fast — just two to three minutes per side — which makes this a fantastic option when you want something impressive without a lot of fuss. Every ingredient here is clean and straightforward, so there's no need to scan labels or worry about hidden nut-based oils sneaking into your meal. Finish with a scatter of fresh parsley and a squeeze of lemon, and you've got a dish that looks like it came out of a restaurant kitchen.
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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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