20 Minute Gluten Free Recipes

1. Shrimp Scampi with Zucchini Noodles (‘Zoodles’)


  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ¼ cup dry white wine
  • ¼ cup lemon juice
  • 2 tablespoons butter
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2-3 medium zucchini, spiralized


  • Spiralize the zucchini using a spiralizer or vegetable peeler. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
  • In the same skillet, add garlic and cook for 30 seconds, until fragrant. Deglaze the pan with white wine and lemon juice, scraping up any browned bits.
  • Add butter, parsley, red pepper flakes (if using), salt and pepper. Stir to combine.
  • Add zucchini noodles and the cooked shrimp back to the pan, toss well to coat in the sauce. Cook for 1-2 minutes until zoodles are slightly tender.
  • Serve immediately.

2. One-Pan Chicken Fajitas


  • 1 pound boneless, skinless chicken breasts (or thighs), thinly sliced
  • 1 bell pepper (any color), sliced
  • 1 onion, sliced
  • 1-2 tablespoons fajita seasoning (store-bought or homemade)
  • 1 tablespoons olive oil
  • Gluten-free tortillas (corn or other alternatives)
  • Toppings: Avocado, salsa, sour cream (or dairy-free alternative), shredded cheese, etc.


  • Heat olive oil in a large skillet over medium-high heat.
  • Add chicken, onions, peppers, and fajita seasoning. Cook, stirring occasionally, for 5-7 minutes until chicken is cooked through and veggies are softened.
  • Warm tortillas briefly according to package instructions.
  • Serve chicken and veggie mixture on warmed tortillas with desired toppings.

3. Gluten-Free Pasta with Quick Tomato Sauce


  • 8 ounces gluten-free pasta (any shape)
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can crushed tomatoes
  • ½ cup fresh basil, chopped
  • Salt and pepper
  • Grated Parmesan cheese (optional)


  • Cook pasta according to package directions.
  • While pasta is cooking, heat olive oil in a medium saucepan over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic and cook another 30 seconds.
  • Stir in crushed tomatoes, basil, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
  • Drain pasta and toss with sauce. Serve hot, topped with Parmesan if desired.


Prep ahead: Chop veggies beforehand to save time.

Double it up: Make a bigger batch for lunches or leftovers.

Customize: Add your favorite veggies, proteins, and toppings to personalize these dishes.


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