Sesame 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. The marinade is a bright, punchy blend of olive oil, lemon juice, garlic, oregano, and cumin that infuses the shrimp in just 15 to 20 minutes without any complicated prep. For anyone navigating sesame allergies or sensitivities, this recipe is a genuine relief — every single ingredient is straightforwardly sesame-free, with no tahini, sesame oil, or hidden seed-based sauces anywhere in sight. That's not always a given with Mediterranean-inspired dishes, which can lean heavily on sesame-forward condiments, so the clean ingredient list here is genuinely worth celebrating. The technique is simple: alternate shrimp, tomatoes, and olives on the skewer, hit the grill over medium-high heat, and pull them off the moment the shrimp curl pink and hit 145°F. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the end ties everything together with zero fuss. Serve these straight off the grill and watch them disappear.
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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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