Candida Diet Friendly Garlic Shrimp Skewers
Juicy, garlicky shrimp hit the grill with a golden marinade of turmeric, smoked paprika, and fresh lemon, making these skewers one of the most satisfying meals you can put together without straying from a candida-conscious eating plan. The ingredient list is refreshingly clean — no sugars, no vinegars, no fermented condiments that tend to sneak into marinades and cause problems. Instead, extra-virgin olive oil and bright lemon juice do all the heavy lifting, carrying the bold garlic and warm spice straight into every bite. A quick 20-minute soak in that marinade is all the shrimp need before they hit a screaming-hot grill and pick up those irresistible charred edges. The whole process is straightforward: thread, grill two to three minutes per side, and you're done. A shower of fresh flat-leaf parsley and a squeeze of lemon at the end keeps everything vibrant and herb-forward without adding anything off-limits. Whether you're deep in an elimination phase or just cooking clean for the week, this is the kind of recipe that makes the whole approach feel genuinely easy to stick with.
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Learn more →Ingredients
4 servings
For the marinade and shrimp
- 1 ½ lb large shrimp (16/20 count), peeled and deveined, tails on
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, finely minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 lemon, cut into wedges
Instructions
- 1
If using wooden skewers, submerge them in water for at least 20 minutes so they don't scorch on the grill.
- 2
In a large mixing bowl, whisk together the olive oil, garlic, lemon juice, lemon zest, turmeric, smoked paprika, red pepper flakes, salt, and black pepper until combined.
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