Gluten Free Shrimp Cornbread Muffins

If you have celiac disease or gluten intolerance, it’s hard to find a GF cornbread mix without an added assortment of replacement flours. I get it. I also prefer a protein-packed muffin that’s light on the carbs. My solution to both? These quick and easy, no flour, gluten free shrimp cornbread muffins!

gluten free shrimp cornbread muffins

These muffins are tender and moist, and also light on the sugar. While delicious just as it is, this cornbread recipe can also accommodate all kinds of personal touches like cheese, green onions, jalapeños, cilantro, lemon zest, or any combo of your choice. Pair with a bowl of soup or salad, or serve as an hors d’oeuvre with an assortment of dipping sauces!

Gluten Free Shrimp Cornbread Muffins

gluten free shrimp cornbread muffin recipeIngredients:
12 shrimp, peeled and deveined
4 cloves of garlic
2 eggs
2 cups stone ground, whole grain cornmeal
2 cups buttermilk (or substitute almond milk)
1 tsp baking powder
1 tsp baking soda
1/4 cup virgin coconut oil
1/2 tsp kosher salt
Paprika
12 paper cupcake wrappers

Directions:
Preheat oven to 400°F and line muffin cups with cupcake wrappers.

For the shrimp:
Heat about a tablespoon of coconut oil on medium high and add the garlic. Saute for a 20 seconds, then add shrimp. Cook for 3-4 minutes till the shrimp is cooked. Add a sprinkle of kosher salt.

For the muffins:
1. Combine eggs, cornmeal, buttermilk, baking powder, baking soda and salt in mixing bowl. Mix with large spoon or whisk.
2. Melt the coconut oil and pour it into the other ingredients, then mix.
3. Fill muffin cups about ¾ full, adding a shrimp to each one, then top with a sprinkle of paprika.
4. Bake until cornbread is springy in the middle and browned, about 15-20 minutes.

Although I love buttermilk anything, I’ve been dairy free since December so I used almond milk instead. Replacing dairy with almond milk is super easy because there is no need to adjust the quantity. I’ve been using it as a substitute for most dairy and it’s been a wonderful addition. Make sure you get the plain almond milk for this recipe however, as it’s sold in a variety of flavors and will alter the taste or color of your muffins!

About Jet Widick

Jet Widick is the founder of Gluten Free Sage, a weekly publication that promotes healthy food, healthful lifestyle, mindfulness and minimalism. She believes that each of us longs for artful experiences and that we need to be well and inspired to help us become the best, most beautiful versions of ourselves that we can be.