Wheat 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 does the heavy lifting here, layering oregano, cumin, and a little heat from crushed red pepper flakes into every bite. Every single ingredient in this recipe is naturally free of wheat, so there's no swapping, substituting, or label-squinting required. That's a genuine relief when so many marinades and spice blends sneak in unexpected additives. The key technique is keeping the marinating time to 15–20 minutes — the lemon juice starts to firm the shrimp if you push it longer, so the timing is there for a reason. A hot grill and just a few minutes per side give you that perfect opaque, curled shrimp with a little char on the tomatoes and olives. Serve straight off the platter with lemon wedges and a scatter of fresh parsley, and this one disappears fast.
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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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