Nutmeg Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of meal that feels like a vacation on a plate — smoky from the grill, bright from lemon, and packed with the bold, briny flavors of the Mediterranean. Large shrimp get a quick marinade in olive oil, garlic, oregano, cumin, and red pepper flakes before being threaded onto skewers with juicy cherry tomatoes and Kalamata olives. The whole thing comes together fast, and the result is genuinely impressive without requiring much effort at all. Warm spices like cumin do all the heavy lifting here, so there's no need for nutmeg or any of the warming spice blends that can sneak it in — every ingredient is straightforward and easy to verify. The shrimp cook in just a few minutes per side, making this a great option when you want something special without hovering over the stove. A scatter of fresh parsley and a squeeze of lemon at the end ties everything together beautifully. Serve straight off the grill and watch them disappear.
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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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