Soy 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 and finished with a squeeze of fresh lemon. The marinade is a simple hit of olive oil, garlic, oregano, cumin, and red pepper flakes that comes together in minutes and packs serious Mediterranean flavor into every bite. Soy-based sauces and marinades sneak into a surprising number of grilled seafood recipes, but this one keeps things completely clean with pantry staples you can easily verify. The timing matters here — marinate the shrimp for 15 to 20 minutes and no longer, since the lemon juice will start to firm the texture before they ever hit the heat. Two to three minutes per side on a hot grill is all it takes to get that perfect opaque, curled shrimp with a little char on the tomatoes and olives. It's the kind of dish that looks impressive on a platter but asks almost nothing of you 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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