Candida Diet Friendly Shrimp Avocado Cucumber Bites

Total time35 min

Prep time20 min

Cook time5 min

Candida Diet Friendly Shrimp Avocado Cucumber Bites

These little bites are exactly the kind of fresh, no-fuss appetizer that makes eating clean feel genuinely exciting rather than like a compromise. Cool cucumber rounds act as the base, topped with a creamy mashed avocado seasoned with lemon juice, olive oil, cumin, and cilantro, then finished with tender poached shrimp — it's bright, satisfying, and comes together without any cooking shortcuts that could sneak in problematic ingredients. For anyone navigating a candida-focused protocol, this recipe is a natural fit because every single component — shrimp, avocado, cucumber, fresh herbs, and a squeeze of lemon — is whole and unprocessed, with no sugars, vinegars, or fermented additions hiding in the mix. The avocado topping is mashed just enough to stay a little chunky, which gives each bite real texture rather than a flat, uniform spread. Poaching the shrimp in lightly salted water keeps things simple and clean, and cutting them into smaller pieces means every cucumber round gets a generous, well-proportioned topping. A dusting of smoked paprika and a scatter of fresh chives finish the platter beautifully if you want a little extra color and depth. This recipe makes four servings, so it's ideal for a light lunch or a shareable starter that won't derail your goals.

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Ingredients

4 servings

For the shrimp

1 lb large shrimp (21–25 count), peeled and deveined
½ tsp salt

For the avocado topping

2 ripe avocados, halved and pitted
2 tbsp fresh lemon juice
Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.Nellie & Joes Key West Lemon Juice - 16 Fl. Oz.O Organics Organic Pure 100% Juice Lemon - 16.9 Fl. Oz.Sicilia Organic Lemon Juice - 4 Fl. Oz.
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2 tbsp olive oil
2 tbsp fresh cilantro, finely chopped
¼ tsp ground cumin
¼ tsp salt
¼ tsp black pepper

For assembly

2 large english cucumbers, sliced into ½-inch rounds
¼ tsp smoked paprika (optional)
1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Fill a medium saucepan with water, add 1/2 tsp salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they are pink, opaque, and curl into a loose C-shape — do not let them curl tightly into an O, which signals overcooking. The internal temperature should reach 145°F (63°C). Transfer the shrimp with a slotted spoon to a cutting board and let them cool for 10 minutes.
2
Once cooled, cut each shrimp into 2–3 bite-sized pieces and set aside.

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