Consider Alternatives To These Seafood Dishes If You Have A Gluten Allergy

Posted on: 24 August 2017

Being diagnosed with a gluten allergy means that you'll need to be a little more careful when you dine out in restaurants. If you've always enjoyed eating at seafood restaurants, you can continue to do so — as long as you're prudent about what you order. It's generally a good idea to advise your server about your allergy so that he or she can relay this information to the kitchen, as well as answer any questions that you may have about menu items. While you'll know to stay away from pasta and sandwiches, here are some other items that you'll want to find alternatives to.

Stuffed Dishes

Many seafood restaurants have a variety of stuffed dishes on the menu. For example, a jumbo shrimp might be butterflied and stuffed with a crab medley, or a piece of white fish might be covered with crab and other finely diced items and then rolled up. While delicious, you'll generally want to stay away from these items. Stuffing often contains bread crumbs as a binding agent, which means that the stuffing will include gluten. Instead, simply ask for the item to be devoid of the stuffing, or find something similar to order. In the example of stuffed shrimp, you should be able to find shrimp cooked in garlic butter on the menu.

Breaded Dishes

Fish and chips is a staple dish at many seafood restaurants, but this isn't something that you'll want to order after you've been diagnosed with a gluten allergy. While the fries will be safe to eat, the breading on the fish is a no-go. Sometimes you'll be able to find fish that is breaded with gluten-free bread crumbs, which will make it suitable for you to eat. If this option isn't available, simply asking for a piece of grilled fish with a side order of fries will be suitable.


Clam chowder and seafood chowder are both enticing menu items that you might naturally gravitate toward, but you'll want to stay away from these soups after you've been diagnosed with having a gluten allergy. During the preparation of chowders, the kitchen staff will often add flour as a thickening agent — this is one of the vital ingredients that gives a clam or seafood chowder its thick, satisfying texture. Instead, you can look for a fish soup in a lighter broth, although it's always beneficial to confirm that what you order doesn't contain gluten.