6 Delicious Gluten-Free Appetizers Perfect for Any Celebration

Planning a celebration and need delicious gluten-free appetizers that everyone will love? 🎉✨ These crowd-pleasers are perfect for any occasion, offering a mix of flavors and textures that will wow your guests. From crispy zucchini fries to sweet and savory strawberry Caprese skewers, these recipes are crafted to impress. Say goodbye to party planning stress and hello to effortless entertaining with these tasty bites! 🍓🥒 #GlutenFree #PartyFood #Appetizers

Spicy Chicken Satay with a Peanut Dipping Sauce

This spicy chicken recipe makes a great appetizer for a smaller gathering or a satisfying light entrée when paired with some grilled summer vegetables and a crispy green salad. This flavor-packed recipe can also be doubled or tripled for larger crowds.

Note: Regular soy sauce contains wheat, so look for the gluten-free option or tamari at the grocery store.

Prep time: 10 minutes (+ marinating time)
Cook time: 15-20 minutes
Serves: 4-6 (2-3 skewers per person)

Additional Equipment:

• 12 9” wooden or metal skewers

Ingredients:

• 1 lb. boneless, skinless chicken breast, pounded to ½” thick and cut into 1” strips
• 3 tbsp. gluten-free soy sauce
• 2 tbsp. sesame oil
• 1½ tbsp. hot sauce
• 1 tbsp. pure maple syrup
• 2 tbsp. fresh lime juice
• 3 garlic cloves, minced
• 2 tbsp. fresh ginger, finely minced
• Sea salt and black pepper, to taste

Peanut Dipping Sauce:

• ¾ cup low-sodium chicken stock
• 1/3 cup peanut butter
• 1 tbsp. soy sauce
• 1 tbsp. pure maple syrup
• ¼ tsp. cayenne pepper
• 2 tbsp. fresh lime juice
• 1 tsp. garlic powder
• ¼ cup fresh cilantro, chopped
• ¼ cup roasted peanuts, roughly chopped
• Salt and pepper, to taste

Directions:

1. Prepare the Skewers:
   Place wooden skewers, if using, in a bowl of water until ready to prepare chicken. Set aside.
2. Marinate the Chicken:
   In a large mixing bowl, combine soy sauce, sesame oil, hot sauce, maple syrup, lime juice, garlic, and fresh ginger. Season with sea salt and black pepper, as desired, and add the chicken strips. Cover and store in the refrigerator for at least 2 hours or overnight, turning the chicken at least once while marinating.
3. Prepare the Peanut Sauce:
   Combine the chicken stock, peanut butter, soy sauce, maple syrup, cayenne pepper, lime juice, and garlic powder in a small saucepan over medium heat. Simmer gently, stirring frequently, until the sauce is smooth and slightly thickened, around 5-6 minutes. Remove from heat and transfer to a serving container. Top with fresh cilantro and roasted peanuts and set aside.
4. Grill the Chicken:
   Clean the grates on a gas grill with a stiff wire brush and spray with non-stick cooking spray. Close the lid and preheat the grill to medium. (To prepare indoors, spray a grill pan with non-stick cooking spray and set heat to just below medium-high).Thread chicken strips onto prepared skewers and place over direct medium heat. Close the cover and cook, turning once, until nicely browned and cooked through, approximately 4-6 minutes per side. (If cooking indoors, increase cooking time to 5-7 minutes per side).
5. Serve:
   Remove from heat and serve immediately with the peanut dipping sauce on the side. Enjoy!

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Greek Salad Skewers

This quick and easy no-cook appetizer recipe is perfect for warmer weather, but it is substantial enough to enjoy year-round. As written, this recipe serves as a light appetizer for 4 to 6 people. However, it can easily be scaled for more substantial portions and/or larger gatherings as well.

Prep time: 10 minutes
Serves: 4-6 (Makes 12 appetizer portions)

Additional Equipment:

• 12 8-inch wooden skewers

Ingredients:

• 1 small organic cucumber, cut into 12 equally thick slices
• 8 oz. block Feta cheese, cut into 12 equal-size chunks
• 12 grape or cherry tomatoes, any color
• 12 large black olives, pitted

To Serve:

• High-quality extra virgin olive oil, for drizzling
• ½ tsp. dried Italian seasoning
• Sea salt and black pepper, to taste

Directions:

1. Arrange cucumber slices on a serving platter and top each with a chunk of Feta cheese.
2. Gently press the flat end of a wooden skewer through the cheese and cucumber until secure, then add a tomato, followed by a black olive to top each skewer.
3. Right before serving, drizzle extra virgin olive oil over the skewers and sprinkle with Italian seasoning. Season with salt and black pepper, to taste, and enjoy!

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Crispy Zucchini Fries with Marinara Sauce

Zucchini has a lot of natural moisture in it, so it can be challenging to get crispy results when oven roasting it. For this reason, small, firm zucchini work best for this recipe. As a precaution, you may also want to remove excess seeds prior to dredging each piece in the seasoned almond or coconut flour.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients:

• Zucchini Fries:
  • ½ cup almond (or coconut) flour
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 tsp. smoked paprika
  • 1 tsp. Italian seasoning
  • Sea salt and black pepper, to taste
  • 2 large eggs
  • 2 tbsp. water
  • 1 cup Parmesan cheese, freshly grated
  • 2 small, firm zucchini, halved and cut into ¼-inch thick slices
• Marinara Sauce:
  • 2 tbsp. extra virgin olive oil
  • 2-3 garlic cloves, minced
  • 1 tsp. dried oregano
  • ½ tsp. red pepper flakes
  • 2 tbsp. tomato paste
  • 1 8-oz can crushed tomatoes
  • ¼ cup fresh basil, thinly sliced
  • ¼ cup fresh parsley, chopped
  • Sea salt and black pepper, to taste

Directions:

1. Preheat the Oven: Preheat the oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Set aside.
2. Prepare the Coating: In a pie pan or shallow bowl, combine the almond flour, garlic powder, onion powder, smoked paprika, and Italian seasoning. Season with salt and black pepper, to taste. Set aside.
3. Prepare the Egg Mixture: In a second pie pan or shallow bowl, gently whisk together the eggs and water until frothy. Set aside.
4. Prepare the Parmesan Cheese: Add the freshly grated Parmesan cheese to a third bowl and set aside.
5. Dredge the Zucchini: Dredge zucchini pieces in the seasoned almond flour before dipping into the egg mixture. Allow excess egg to drain off each piece before transferring to the bowl with the Parmesan cheese. Turn to evenly coat each piece of zucchini before transferring to the prepared rack. Season with additional salt and black pepper, if desired.
6. Roast the Zucchini Fries: Place the baking sheet into the preheated oven and roast until golden and crisp, around 20-25 minutes. Flip the fries once halfway through the cooking time.
7. Prepare the Marinara Sauce: While the zucchini is roasting, combine olive oil, garlic, oregano, red pepper flakes, and tomato paste in a medium saucepan over medium-high heat. Cook, stirring frequently, until the garlic is fragrant, around 1-2 minutes. Season with salt and black pepper, to taste, and stir to combine.Reduce heat and add the crushed tomatoes. Cook until bubbly and slightly reduced, around 8-10 minutes. Remove from heat and stir in the fresh basil and parsley. Transfer to a serving dish and keep warm.
8. Serve: When ready, remove zucchini fries from the oven and serve immediately with herbed marinara sauce. Enjoy!

Baked Coconut Shrimp with Avocado-Lime Dip

In traditional versions of this recipe, shrimp is coated with sweetened coconut flakes and panko breadcrumbs, then deep fried. This healthier, lighter version is gluten-free and baked, rather than fried. This version also calls for unsweetened coconut flakes, which allows the other seasonings to take center stage. Here, a tangy avocado-lime dip rounds out the flavors. However, a sugar-free orange marmalade would be a wonderful addition, as well.

In this case, large 10/15 count shrimp were used. However, medium-sized shrimp work better for larger gatherings. If using smaller shrimp, reduce cooking time by a few minutes to prevent overcooking.

Tip: For crispier results, reduce baking time to 10 minutes, then place the shrimp under the broiler for 1-2 minutes per side.

Prep time: 15 minutes
Cook time: 12-15 minutes
Serves: 4

Ingredients:

• Shrimp:
  • ½ cup almond (or coconut) flour
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Sea salt and black pepper, to taste
  • 2 eggs
  • 2 tbsp. water
  • ¾ cup shredded coconut, unsweetened
  • 1 lb. 10/15 count gulf shrimp, peeled and deveined, tails on
• Avocado Lime Dip:
  • 1 large ripe avocado, pitted and peeled
  • 3 tbsp. fresh cilantro, stems removed
  • 2 tbsp. fresh lime juice
  • ¼ tsp. ground cumin
  • ½ tsp. red pepper flakes
  • Sea salt and black pepper, to taste

Directions:

1. Preheat the Oven: Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
2. Prepare the Coating: Combine almond flour, smoked paprika, ground cumin, garlic powder, and onion powder in a pie pan or shallow bowl. Season with salt and black pepper, to taste, and set aside.
3. Prepare the Egg Mixture: In a second pie pan or shallow bowl, gently whisk the eggs and water until frothy. Season with salt and black pepper, as desired, and set aside.
4. Prepare the Coconut: Add shredded coconut to a third bowl and set aside.
5. Coat the Shrimp: Working one at a time, dredge each shrimp in the seasoned almond flour, then dip in the egg mixture. Allow excess egg to drip off before transferring shrimp to the bowl of shredded coconut. Turn to coat shrimp thoroughly before transferring to the prepared baking sheet. Repeat with remaining shrimp and season with additional salt and black pepper, if desired.
6. Bake the Shrimp: Place baking sheet in preheated oven and bake until golden-brown and crispy, around 12-15 minutes, turning once halfway through.
7. Prepare the Avocado Lime Dip: Meanwhile, add avocado, cilantro, lime juice, and cumin to a food processor or blender and blend until smooth. Add a tablespoon or two of water, if necessary, to reach desired consistency. Season with salt and black pepper, to taste. Transfer to a small serving bowl and sprinkle with red pepper flakes. Set aside.
8. Serve: Remove shrimp from oven and serve immediately with avocado-lime dip on the side. Enjoy!

Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip

This tasty little appetizer is reminiscent of the classic Rumaki, minus the chicken livers and brown sugar. In this version, honey provides a touch of sweetness, while a spicy mustard dip adds some heat. Together, they create a winning combination that will soon become a new family favorite!

Prep time: 30 minutes
Cook time: 30-35 minutes
Serves: 4-6 (approximately 24 appetizers)

Ingredients:

• 8 strips center-cut bacon
• 1/3 cup gluten-free soy sauce
• 3 tbsp. honey, preferably local
• 2 8-oz cans water chestnuts, rinsed and drained
• ¾ cup Greek yogurt
• 2½ tbsp. Dijon mustard
• 1 tbsp. hot sauce
• ¼ tsp. cayenne pepper
• 2 tbsp. fresh parsley, roughly chopped
• Sea salt and black pepper, to taste

Directions:

1. Prepare the Bacon: Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.
2. Marinate the Water Chestnuts: Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.
3. Preheat the Oven: Preheat oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Spray the rack with non-stick cooking spray and set aside.
4. Wrap the Water Chestnuts: Drain water chestnuts, but reserve the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place on the baking rack. Repeat with remaining water chestnuts.
5. Bake the Water Chestnuts: Brush each appetizer with reserved marinade on all sides. Place the prepared baking sheet in the preheated oven for 20 minutes, then remove from oven and brush with more marinade before returning to oven for another 10-15 minutes.
6. Prepare the Spicy Mustard Dip: While the water chestnuts are roasting, combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl. Season with salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.
7. Serve: When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping. Enjoy!

Strawberry Caprese Skewers with Balsamic Glaze

This quick and easy appetizer is sure to be a hit at your next party. This fun variation of the traditional Caprese salad replaces the classic tomato with sweet strawberries, which pair beautifully with the rich balsamic glaze and fresh basil.

Tip: The warm balsamic glaze will start to melt the cheese on contact. For a cleaner presentation, avoid adding the glaze to the cheese while drizzling it onto the skewers.

Prep time: 10 minutes
Cook time: N/A
Serves: 4

Additional Equipment:

• 16 6” wooden skewers

Ingredients:

• 16 fresh, small strawberries, washed and cut in half across the width, hull intact
• 32 medium fresh basil leaves, washed and patted dry
• 16 Ciliegine (mini-Mozzarella balls)
• 1 cup balsamic vinegar

Optional:

• 2 tbsp. high-quality extra-virgin olive oil to drizzle

Directions:

1. Prepare the Skewers: Thread the top half of one strawberry onto a wooden skewer with the hull facing up. Next, fold one basil leaf in half, dark side facing out, and add it to the skewer. Add one mini-Mozzarella ball, followed by another folded basil leaf, and the bottom half of the strawberry.
2. Assemble the Skewers: Repeat Step #1 with the remaining strawberries, basil, and Mozzarella until you have 16 completed skewers. Arrange on a serving platter and set aside.
3. Prepare the Balsamic Glaze: Add balsamic vinegar to a small sauté pan over medium-high heat. Cook, stirring frequently, until the vinegar is reduced to about 1/3 of its original volume.
4. Finish and Serve: Remove glaze from heat and let cool slightly. Drizzle over the skewers, along with some extra virgin olive oil, if desired. Serve immediately. Enjoy!

For a traditional Caprese Salad Skewer simply switch the strawberries for red and orange grape tomatoes.