Nitrate & Nitrite 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 the grill and finished with a squeeze of fresh lemon. The marinade is built from pantry staples like olive oil, oregano, cumin, and red pepper flakes, so there's nothing processed or cured hiding in the ingredient list. That matters more than you might think, because a lot of grilled seafood and prepared marinades sneak in additives that have no business being on your plate. Here, every ingredient is exactly what it says it is — whole, clean, and straightforward. The technique is just as unfussy: a quick 15-to-20-minute marinade, a hot grill, and about five minutes of cook time per batch. Bright parsley and lemon wedges at the end lift the whole dish and make it feel restaurant-worthy without any extra effort. Whether you're feeding a crowd or just yourself on a Tuesday night, this is the kind of recipe that earns a permanent spot in the rotation.
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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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