Mushroom Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are a bright, bold celebration of the Mediterranean coast — juicy shrimp threaded with burst-ready cherry tomatoes and briny Kalamata olives, all kissed by the grill. The marinade pulls together garlic, oregano, cumin, a little heat from red pepper flakes, and a squeeze of fresh lemon juice, giving every shrimp a deeply savory, aromatic coating in just 15 to 20 minutes. Cooking them over medium-high heat means you get that gorgeous char on the outside while the inside stays tender and perfectly opaque — no rubbery shrimp here. Because the ingredient list is built entirely around fresh produce, seafood, and pantry staples, there's nothing hidden to worry about for anyone avoiding fungi in their meals. So many grilled seafood dishes sneak in unexpected sauces or seasonings that can be a problem, but this one is completely transparent from marinade to platter. Finish with a scatter of fresh parsley and a few lemon wedges, and you have a dish that looks like it came out of a seaside taverna. It's the kind of recipe that works just as well for a weeknight dinner as it does for impressing guests at a summer cookout.
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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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