Xanthan Gum Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of meal that looks like it came from a seaside restaurant but comes together with a handful of pantry staples and a hot grill. Plump shrimp soak up a punchy marinade of olive oil, garlic, oregano, cumin, and lemon juice before hitting the grates alongside juicy cherry tomatoes and briny Kalamata olives — every bite is bright, smoky, and deeply satisfying. The whole ingredient list is naturally free of any thickeners or stabilizers, so there's zero label-reading stress here; what you see is exactly what goes on your plate. That matters more than people realize, since xanthan gum quietly shows up in all kinds of pre-made marinades, spice blends, and sauces. By building the marinade yourself from scratch, you stay in complete control without sacrificing a single drop of flavor. A quick 15-to-20-minute marinade is all the shrimp need before they cook in just a few minutes per side, making this an ideal weeknight dinner that still feels like a special occasion. Finish with a scatter of fresh parsley and a squeeze of lemon, and you've got a showstopper that's as clean and simple as cooking gets.
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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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