As the world is becoming more gluten-free friendly, the database of gluten-free recipes is growing in spades. In honor of National Celiac Disease Awareness month we wanted to provide a list of savory, gluten-free seafood recipes chocked full of scrumptious ingredients. We hope you’re able to celebrate the start of summer with these fantastic dishes!

  1. Cajun Shrimp Quinoa Casserole

Everybody loves a good casserole. Especially when you can indulge without feeling guilty. This tasty dish is made up of all sorts of good stuff including quinoa, jalapenos, fontina cheese and of course, succulent pink shrimp. As if those ingredients weren't good enough, it’s easy to prepare! The prep time is minimal at 15 minutes with a 15 minute cook time. A delicious gluten-free meal in 30-minutes? Don’t mind if we do!



  • ¾ large shrimp, peeled and deveined
  • 4 medium tomatoes, cut into chunks
  • 1 jalapeno, seeded and chopped
  • ½ cup chopped sweet onion
  • 2 cloves of garlic, minced
  • 1 tbsp tomato paste
  • 3 tbsp olive oil
  • 2 ½ cup cooked quinoa
  • 1 cup of shredded fontina cheese
  • Fresh cilantro for garnish

See full recipe and cooking instructions here!

  1. Halibut Coconut Curry with Charred Chilies and Limes

This mouthwatering dish combines the flavors of curry with the natural flavor of tasty halibut. The marriage of flavors will create a symphony for your taste buds. This recipe in particular hits home for Fishpeople because the book it comes from shares Fishpeople’s sustainable seafood mission, Good Fish: Sustainable Seafood Recipes from the Pacific Coast by Becky Selengut. Bon appetite!



For the halibut curry

  • 2 jalapeno peppers
  • 2 stalks for lemongrass
  • ½ cup roughly chopped shallots
  • ¼ cup of cilantro stems
  • 1 clove garlic
  • 2 tablespoons chopped fresh galangal (or ginger)
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin
  • ¼ teaspoon of salt
  • ¼ teaspoon dried turmeric
  • 5 Kaffir lime leaves (or zest of two limes)
  • Chicken or vegetable stock or water
  • 1 tablespoon vegetable oil
  • 1 14-ounce can coconut milk
  • 1 tablespoon fish sauce
  • ½ pound halibut fillet, skinned and cut into 1-inch cubes
  • Sesame seeds for garnish

For topping

  • 1 teaspoon vegetable oil
  • 4 Fresno chilies
  • 2 tablespoons minced red onion
  • 1/3 cup chopped cilantro leaves
  • 2 limes
  • salt

See full recipe and cooking instructions here!

  1. Wild Salmon Patties

Here’s a great twist on an old favorite. If you blend wild salmon, a classic crab cake recipe with gluten-free refinements, you get this wholesome dish. Although the prep time may seem a bit daunting, it’s relatively simple if you plan ahead. Enjoy!



  • 24 ounces canned wild salmon, preferably without bones, drained
  • 2 large eggs, beaten
  • 2 teaspoons Dijon mustard
  • 2 small or 1 large shallot, minced
  • 2 garlic cloves, minced
  • Zest of 1 lemon
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste
  • Unrefined coconut oil or olive oil for sauteing

See full recipe and cooking instructions here!

  1. Mediterranean Tuna Salad

Mediterranean type dishes always scream, summer. This recipe is light and healthy, with all the makings for a satisfying meal, including Kalamata olives, basil and artichoke hearts to name a few. All it takes to create the culinary masterpiece is combining the ingredients; can you say easy?



  • 1 (6-ounce) can or jar of tuna (packed in spring water)
  • 1/2 cup artichoke hearts, diced
  • 1/2 cup pitted kalamata olives, chopped
  • 1 roasted red pepper, chopped
  • 1/4 cup fresh chopped parsley
  • 2 tablespoons slivered basil leaves
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and fresh ground pepper, to taste

See full recipe and cooking instructions here!

  1. Baja Fish Tacos

Nothings says summer like fish tacos. These bad boys will satisfy your craving without making you feel like you ate a bunch of fried food. Simple, but delicious, this recipe takes simple ingredients to create a harmony of flavors; red cabbage, chipotle and cotiji cheese.



For the Chipotle Sauce

  • 1/4 cup (56 g) mayonnaise
  • 1/4 cup plus 2 tablespoons (84 g) sour cream
  • 1 chipotle chili in adobo, rinsed and seeds removed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons sugar

For the Fish Tempura

  • 1 ½ pounds of firm, while fish fillets
  • 6 tablespoons (54 g) cornstarch, plus more for dredging
  • 3/4 cup (120 g) superfine white rice flour
  • 1/4 teaspoon kosher salt
  • 1 egg yolk, at room temperature
  • 1 cup (8 fluid ounces) warm water
  • Oil, for frying

For Serving

  • 2 cups shredded red cabbage
  • 6 ounces cotija cheese or queso fresco, crumbled
  • Sour cream

See full recipe and cooking instructions here!