Pecan Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of thing that makes a weeknight feel like a dinner party — bright, smoky, and loaded with bold Mediterranean flavor. Plump shrimp get a quick soak in a garlicky marinade of olive oil, oregano, cumin, and lemon juice, then hit the grill alongside juicy cherry tomatoes and briny Kalamata olives. The result is a beautifully charred skewer with layers of savory, tangy, and just a little heat from the crushed red pepper flakes. Because every ingredient here is naturally free from tree nuts, there's no need to scan labels or second-guess anything — just straightforward, clean cooking. The marinade does its job fast, so you're not waiting around; 15 to 20 minutes is all it takes before these go straight to the grill. A scatter of fresh parsley and a squeeze of lemon at the end ties everything together and makes the platter look like it came out of a seaside taverna. Serve them straight off the grill while the shrimp are still sizzling for the best possible bite.
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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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