Tree Nut Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of thing that makes a backyard grill feel like a seaside taverna — smoky, bright, and loaded with bold Mediterranean flavor in every bite. Plump shrimp get a quick soak in a garlicky marinade of olive oil, oregano, cumin, and lemon juice, then hit the grill alongside juicy cherry tomatoes and briny Kalamata olives. The combination of char from the grill and the pop of the tomatoes is genuinely hard to beat. Everything here is naturally free of tree nuts, so there's no need to audit labels or swap out ingredients — just straightforward, clean cooking with pantry staples and fresh seafood. The key timing tip is worth following: don't let the shrimp sit in the lemon marinade longer than 20 minutes, or the acid will start to cook them before they ever reach the heat. A scatter of fresh parsley and a squeeze of lemon at the end ties it all together with a little freshness and color. Serve these straight off the grill while the shrimp are still sizzling for the best possible result.
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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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