Pescatarian 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 does serious work in just 15–20 minutes, layering oregano, cumin, and a hit of lemon juice into every bite without over-curing the shrimp. Timing matters here, and the recipe is smart about it: pull the shrimp off the grill the moment they turn opaque and curl, and you'll get that perfect tender snap rather than a rubbery disappointment. The alternating pattern of shrimp, tomatoes, and olives on each skewer isn't just pretty — it means every forkful has a little burst of sweetness and salt alongside the seafood. A scatter of fresh parsley and a squeeze of lemon at the end brightens the whole platter without complicating anything. For anyone building meals around seafood rather than meat, this is the kind of dish that feels genuinely celebratory without requiring a long grocery list or hours in the kitchen.
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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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