Seed Oil Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything a warm-weather dinner should be — bright, smoky, and packed with bold Mediterranean flavor. The marinade leans on extra virgin olive oil, garlic, oregano, cumin, and a squeeze of fresh lemon juice, which means every single ingredient pulling flavor duty here is clean and whole. For anyone avoiding industrially processed seed oils like canola, soybean, or sunflower, this recipe is a natural fit — olive oil is the only fat in play, and it does a beautiful job. Cherry tomatoes and Kalamata olives thread onto the skewers alongside the shrimp, softening on the grill and adding a jammy, briny contrast that makes each bite feel complete. The shrimp cook fast over high heat, just two to three minutes per side, so you get that slightly charred exterior while the inside stays tender and juicy. A scatter of fresh parsley and a few lemon wedges at the end keep things fresh and vibrant without any fuss. It's the kind of recipe that looks impressive on a platter but comes together with almost no effort.
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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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