Gluten-free Greek-style Shrimp Recipe

by Sandy Kirby Quandt

This gluten-free Greek-style shrimp recipe has loads of flavor blended together for the perfect meal.

  • 8 oz quinoa or rice
  • 1 small eggplant
  • 1 medium red onion
  • 1 1/2 cups shredded carrots
  • 3 tablespoons olive oil
  • 12 oz shelled and deveined shrimp, thawed if frozen
  • 1/4 teaspoon each salt and pepper
  • 5-6 oz baby spinach
  • 3/4 cup crumbled feta cheese

Cook quinoa or rice according to package directions. Set aside.

Cut eggplant in 1/4 inch thick rounds. Stack a few at a time, and cut into 1/4 inch wide strips. Cut onion in thin wedges.


Add oil in large nonstick skillet and heat over medium-high heat.

Add eggplant, onion and carrots. Cook, stirring occasionally, 4 minutes, or until eggplant is almost tender.


Stir in shrimp, salt and pepper. Cover and cook 2-3 minutes until shrimp are just cooked through.


Add spinach, stir until wilted.

Sprinkle with feta.


Spoon over quinoa or rice.


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