Candida Diet Friendly Spicy Shrimp and Spinach Skillet
Bold, smoky shrimp meet a pile of wilted spinach and sweet red bell pepper in a one-skillet dinner that comes together in well under 30 minutes. The seasoning blend — smoked paprika, cayenne, fresh ginger, and red pepper flakes — delivers serious heat and depth without leaning on any of the sugary sauces or fermented condiments that can be tricky to navigate on a candida-conscious eating plan. Coconut aminos stand in beautifully for soy sauce, bringing a savory, slightly sweet note that's free from the problematic ingredients hiding in conventional bottles. A splash of apple cider vinegar brightens the whole pan sauce and plays nicely with the aromatics, while baby spinach wilts down into something silky and satisfying. Everything gets tossed together at the end so the shrimp stay juicy and perfectly coated. Serve it straight from the skillet with a squeeze of lime and a handful of fresh cilantro for a finish that feels restaurant-worthy. This one makes four servings, so it's just as good for a weeknight family dinner as it is for meal-prepping lunches.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp fine sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 3 tbsp extra-virgin olive oil, divided
- 1 medium red bell pepper, thinly sliced
- 4 scallions (green tops only), thinly sliced
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp red pepper flakes
- 3 tbsp coconut aminos
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 2 1/4 teaspoons per serving, which is likely fine.
- 1 tbsp apple cider vinegar
- ¼ cup chicken broth
- 5 oz baby spinach
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and toss in a bowl with the salt, black pepper, smoked paprika, and cayenne until evenly coated.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 2 minutes, until the undersides are pink and lightly golden. Flip and cook 1 to 2 minutes more, until the shrimp are opaque throughout and reach 145°F (63°C) on an instant-read thermometer. Transfer to a plate and set aside.
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