Gluten-Free Dinner Recipes

Titled Photo Collage (and shown): Gluten-free Dinner

Get some delicious and satisfying gluten-free dinner recipes with this guide! You'll learn how to make easy and quick dinner recipes just like this easy Shrimp and Vegetable Skillet Recipe!

Course dinner

Cuisine American

Keyword Gluten-Free Dinner, Gluten-Free Dinner ideals, Gluten-Free Dinner Recipes, keto dinner recipes

Prep Time 10

Cook Time 20

Total Time 25

Servings people

Calories 195kcal

Author Olivia Ribas

Ingredients

½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
kosher salt and fresh ground black pepper
1 pound raw shrimp peel and deveined with tail on
2 tablespoons extra virgin olive oil divided
1 cup red bell pepper chopped
1/2 cup white onions chopped
½ cup chicken broth
1 cup asparagus the spears should be cut at a diagonal in 2-3-inch pieces
1 cup zucchini diced
freshly chopped parsley for garnishing
1 recipe cauliflower rice for meal prepping

Instructions

In a small bowl, add the onion powder, garlic powder, smoked paprika, salt, and black pepper. Mix together to combine.
In a large bowl, add the shrimp and the spice mixture. Mix everything well to combine.
In a cast iron skillet, add the olive oil over medium heat. Add the shrimp, and cook for about 1-2 minutes per side or until they are pink and cooked through. Set aside.
In the same skillet, add the remaining tablespoon of olive oil, white onions, and red bell peppers. Cook for about 4 minutes. Stir occasionally.
Add the chicken broth and asparagus. Put the lid on the skillet, and cook for only 2 minutes, stirring occasionally.
Add the zucchini, put the lid back on, and cook for 3 minutes more.
Return the shrimp to the skillet. Cook for 30 seconds or 1 minute to warm them. Garnish with parsley.
MEAL PREPPING: Place an even amount of cauliflower rice into 4 different glass containers. Divide the shrimp vegetable skillet recipe into 4 portions. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 2 minutes.

Notes

Serve this recipe over cauliflower rice or mashed cauliflower, or if you aren’t on a low-carb diet, serve it with traditional rice or mashed potatoes.
Make sure to wash all the vegetables before using them.
Cook in batches if your skillet is small.
To store: Leftovers can be stored in the fridge for up to 3 days.
To reheat: You can microwave leftovers or reheat on the stovetop.

Nutrition