Rice Free 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 here: olive oil, minced garlic, oregano, cumin, a pinch of red pepper flakes, and a squeeze of fresh lemon juice come together to coat every shrimp in bold Mediterranean flavor before they even hit the heat. Because the whole dish is built around fresh, whole ingredients, there's no grain or starch hiding anywhere — just clean, satisfying food that happens to be completely rice-free without any substitutions or workarounds needed. Threading the skewers with alternating shrimp, tomatoes, and olives isn't just pretty — it means every bite delivers a little burst of sweetness or saltiness alongside that perfectly charred shrimp. The key is pulling them off the grill the moment they turn opaque and curl, so they stay tender rather than rubbery. A scatter of fresh flat-leaf parsley and a few lemon wedges on the side finish the platter in a way that looks like you put in way more effort than you actually did. This is the kind of recipe that earns you compliments at a backyard cookout and takes almost no time to pull together.
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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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