Walnut 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 comes together in minutes with pantry staples like olive oil, oregano, cumin, and a pinch of red pepper flakes, and the shrimp only need 15 to 20 minutes to soak up all that flavor before hitting the heat. Because every ingredient here is straightforward and whole, there's no need to scan labels or worry about hidden additives sneaking into your meal. The alternating pattern of shrimp, tomato, and olive on each skewer isn't just pretty — it keeps everything cooking evenly and makes every single bite a little different. Two to three minutes per side is all it takes to get perfectly opaque, curled shrimp with just the right amount of char. A scatter of fresh parsley over the finished platter pulls the whole thing together and makes it look like something straight off a restaurant menu. Serve these straight from the grill while everything is still sizzling and the lemon wedges are cold.
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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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