Candida Diet Friendly Turmeric-Ginger Shrimp & Tomato Skewers
These vibrant skewers are everything a warm-weather dinner should be — bold, bright, and ready in minutes. The marinade leans hard on fresh ginger, garlic, turmeric, and cumin, building layers of anti-inflammatory flavor that feel indulgent without a single ingredient that would raise red flags for anyone managing yeast overgrowth. Shrimp is a naturally lean, clean protein, and paired with cherry tomatoes that blister and burst on the grill, the result is genuinely stunning on a plate. The lemon juice does double duty here, brightening the marinade while keeping the whole dish feeling fresh and light rather than heavy. One thing to watch: the recipe is smart to cap the marinating time at 30 minutes, since the citrus will start breaking down the shrimp if you leave it too long — a small detail that makes a real difference in texture. Whether you grill them outside or run them under the broiler, you get that same gorgeous char and caramelized edge on the tomatoes. Finish with a scatter of fresh parsley and a squeeze of lemon, and this is the kind of meal that genuinely does not feel like it's working around any restrictions at all.
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Learn more →Ingredients
4 servings
For the skewers
- 1 lb large shrimp (16/20 count), peeled and deveined, tails on
- 1 cup cherry tomatoes
For the marinade
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill or under the broiler.
- 2
In a large bowl, whisk together the olive oil, grated ginger, minced garlic, turmeric, cumin, cayenne, salt, black pepper, and lemon juice until combined into a smooth marinade.
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