Gluten Free Italian Shrimp Meatballs in Marinara
Tender, juicy shrimp meatballs simmered in a garlicky, herb-flecked marinara — this dish delivers full Italian-American comfort without a single crumb of wheat in sight. The trick to getting that perfect meatball texture is a two-step shrimp prep: half gets pulsed into a coarse paste while the other half is hand-chopped, giving you a bite that's cohesive but never rubbery. Gluten free breadcrumbs and a touch of finely grated Parmesan hold everything together, so there's no need to compromise on structure or flavor. A quick sear in olive oil builds a golden crust before the meatballs finish cooking low and slow in a crushed tomato sauce brightened with fresh basil, oregano, and a kick of red pepper flakes. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. Serve it over your favorite gluten free pasta or polenta for a satisfying meal that feeds four and genuinely tastes like something from a trattoria, not a workaround.
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Learn more →Ingredients
4 servings
For the shrimp meatballs
- 1 lb raw shrimp, peeled and deveined
- ½ cup gluten free breadcrumbs
- ¼ cup finely grated parmesan cheese
- 1 large egg
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the marinara sauce
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- 6 fresh basil leaves, torn
For serving
- gluten free pasta or polenta, cooked, for serving (optional)
- extra parmesan cheese, for serving (optional)
Instructions
- 1
Roughly chop half the shrimp into small pieces and transfer the remaining half to a food processor. Pulse the processor 8–10 times until the shrimp forms a coarse paste — not a smooth purée. Combine the paste and chopped shrimp in a large mixing bowl.
- 2
Add the gluten free breadcrumbs, Parmesan, egg, parsley, oregano, red pepper flakes, salt, and black pepper to the shrimp. Mix with your hands or a fork until just combined and the mixture holds together when pressed. Refrigerate for 15 minutes to firm up.
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