Mustard Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything you want from a warm-weather meal — smoky, garlicky shrimp threaded with juicy cherry tomatoes and briny Kalamata olives, all kissed by a hot grill. The marinade is built from olive oil, fresh lemon juice, garlic, oregano, and cumin, which means every single ingredient is straightforward and easy to verify. For anyone navigating a mustard sensitivity, that simplicity is a genuine relief — no spice blends with hidden fillers, no bottled sauces with ambiguous labels. The shrimp only need 15 to 20 minutes in the marinade before hitting the grill, so the whole process moves quickly without sacrificing any depth of flavor. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the end brightens everything up and makes the platter look like it came straight out of a seaside taverna. Serve them straight off the grill while the tails are still sizzling and the tomatoes are just starting to burst.
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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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