Turkey Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These shrimp skewers are everything a warm-weather dinner should be — bright, bold, and ready to impress without a lot of fuss. Large shrimp get tossed in a punchy marinade of olive oil, garlic, oregano, cumin, and a squeeze of fresh lemon juice, then threaded onto skewers with juicy cherry tomatoes and briny Kalamata olives. The grill does most of the heavy lifting, caramelizing the tomatoes and giving the shrimp those gorgeous charred edges in just a few minutes per side. Because this recipe leans entirely on seafood, produce, and pantry staples, there's no need to think twice about poultry of any kind — it's naturally free of that concern from the very first ingredient. A scatter of fresh parsley and a few lemon wedges at the end keep things fresh and vibrant on the plate. Whether you're cooking for a crowd or just treating yourself on a weeknight, this is the kind of dish that looks like you tried much harder than you actually did.
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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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