Pistachio Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything you want from a warm-weather dinner — 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 a simple but punchy blend of olive oil, garlic, oregano, cumin, and a pinch of red pepper flakes that gives every bite serious Mediterranean character. One thing to keep in mind: the lemon juice does the work fast, so the 15–20 minute marinating window is intentional — it keeps the shrimp tender rather than rubbery before they even hit the heat. Threading the skewers with alternating tomatoes and olives isn't just pretty; the tomatoes soften and release their juices right onto the shrimp as they cook, adding a natural sauciness you didn't have to plan for. Cooking to 145°F ensures the shrimp are perfectly safe and opaque without going dry, and the whole thing comes together on a grill or grill pan with minimal cleanup. For anyone navigating tree nut allergies, this recipe is naturally free of nuts in any form — every ingredient is straightforward and easy to verify at a glance. Scatter some fresh parsley on top and bring it straight to the table; this one doesn't need to wait.
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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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