Candida Diet Friendly Mediterranean Shrimp Skewers with Tomatoes and Olives
Bright, garlicky, and kissed by the grill, these skewers bring serious Mediterranean flavor without a single ingredient that would throw off a carefully managed anti-fungal eating plan. Shrimp, olive oil, fresh garlic, and a handful of herbs and spices do all the heavy lifting here — no sugars, no vinegars, no fermented sauces hiding in the background. The cherry tomatoes and Kalamata olives add color and briny depth, and both fit comfortably within the whole-food framework this way of eating demands. A short marinade in lemon juice, oregano, and cumin means the shrimp absorb a ton of flavor before they ever hit the heat, so the result tastes far more involved than the ingredient list suggests. Two to three minutes per side on a hot grill is all it takes to get that gorgeous char and perfectly opaque, juicy shrimp. Finished with fresh parsley and a squeeze of lemon, this is the kind of clean, satisfying dinner that makes restrictive eating feel genuinely exciting rather than like a compromise.
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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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