Candida Diet Friendly Basil-Lemon Shrimp Skewers
Bright, herby, and packed with clean flavor, these grilled shrimp skewers are the kind of dish that feels indulgent without working against your wellness goals. The dairy-free pesto is built from fresh basil, raw garlic, extra-virgin olive oil, and a generous hit of lemon — all ingredients that fit comfortably within a candida-conscious approach. A pinch of turmeric and ginger add a subtle warmth that also brings natural anti-inflammatory properties to the table, making every bite feel intentional. Because there's no sugar, no vinegar, and no processed ingredients hiding in the marinade, you can actually trust what you're eating — which is half the battle when you're navigating this kind of restrictive protocol. The shrimp grill up in just a few minutes per side, turning pink and slightly charred at the edges while staying juicy inside. A generous spoonful of the reserved pesto over the top right before serving keeps everything vibrant and saucy. These skewers work beautifully as a light main course and are proof that eating carefully doesn't have to mean eating boringly.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- 3 cloves garlic, roughly chopped
- ½ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For the skewers
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- 1 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 20 minutes so they don't char on the grill.
- 2
Combine the basil, garlic, lemon juice, lemon zest, salt, turmeric, and ginger in a blender or food processor. Pulse several times until the herbs are roughly broken down. With the motor running, stream in the 1/2 cup olive oil and blend until the pesto is smooth and bright green, about 30 seconds. Taste and adjust salt if needed.
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