Paleo 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. The marinade comes together in minutes with olive oil, fresh garlic, oregano, cumin, a pinch of red pepper flakes, and a squeeze of lemon, which means the flavor is bold and layered without any complicated prep. Because every single ingredient here is whole and unprocessed, this dish fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds. The quick 15–20 minute marinade is just long enough to infuse the shrimp with flavor without letting the lemon juice over-tenderize them — a small but important detail that keeps the texture perfect. Two to three minutes per side on a hot grill is all it takes to get that gorgeous pink curl and a safe internal temperature of 145°F. A scatter of fresh flat-leaf parsley and a few lemon wedges at the end brighten everything up and make the platter look like it came straight out of a seaside taverna. This one is weeknight-easy but impressive enough to put in front of guests.
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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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