Category Archives: Egg Free

Grilled Lemon Curry Shrimp Skewers

Get your grill ready because you’ll want to try these Grilled Lemon Curry Shrimp Skewers. They are easy to make, Whole30-friendly, and so so delicious!

Paleo Lemon Curry Shrimp Skewers

I’m so excited to share this recipe because I love it so much that I actually made it twice this week. Shrimp is one of those things I tend to forget about and then when I do remember to cook them, I can’t get over how delicious they are. Especially when paired with some delicious spices and flavors, it really can’t be beat.

This recipe started out with me just putting random ingredients together that I had in the kitchen to make the marinade. This is how some of my best recipes start sometimes. Nothing planned, just organically coming together from me experimenting with whatever available ingredients I have. It’s just the best feeling when it turns out as amazing as these Lemon Curry Shrimp Skewers.

Paleo Lemon Curry Shrimp SkewersPaleo Lemon Curry Shrimp Skewers

What is it about food on stick that makes them so much more tastier? These Lemon Curry Shrimp Skewers are the best cooked on the grill, but you can still enjoy them if you don’t have one. Just broil them for the same amount of time, or you can just pan fry them without putting them on skewers. Although, if you are like me, that’s definitely not as fun to eat!

Paleo Lemon Curry Shrimp SkewersPaleo Lemon Curry Shrimp Skewers

5.0 from 2 reviews
Grilled Lemon Curry Shrimp Skewers
Prep time
Cook time
Total time
  • 1 lb peeled, deveined raw shrimp
  • Fresh basil or cilantro, for garnish
  • Metal or bamboo skewers
  • 3 tbsp extra virgin olive oil
  • 2 tbsp green curry paste
  • Juice from 1 lemon, plus more for garnish
  • ½ tsp garlic powder
  • ¼ tsp ground coriander
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  1. Pat the shrimp dry with a paper towel and place in a plastic ziplock bag.
  2. In a bowl, whisk together all the ingredients for the marinade.
  3. Pour the marinade in the bag with the shrimp and toss to coat.
  4. Place the shrimp in the refrigerator and marinate for 30 minutes - 3 hours.
  5. If using bamboo skewers, soak in water 30 minutes before cooking.
  6. Heat the grill to high.
  7. Remove the shrimp from the marinade and thread on to the skewers.
  8. Grill for 2 minutes on each side, or until cooked through.
  9. Sprinkle with lemon juice and garnish with basil or cilantro before serving.
Don't have a grill? You can broil or pan fry these shrimp for the same amount of time!

Paleo Grilled Lemon Curry Shrimp Skewers (Whole30, Gluten Free)

Homemade Paleo Ketchup + 9 Quick and Easy Ketchup Variations

Healthy homemade paleo ketchup is so easy to make, and you’ll also love the 9 flavor variations that take seconds to come together!

Homemade Paleo Ketchup

For a while, I stopped eating store-bought or restaurant ketchup because the most popular brand (you know which one) adds high fructose corn syrup to theirs, which is an ingredient I avoid like a plague. That’s when I started making my own at home and it’s been a staple in my fridge ever since.

These days, there are much better options on the market, but none of them taste as good as this homemade paleo ketchup that I keep going back to. This ketchup is so simple and easy to make that I never actually thought to post a recipe for it.

However, a reader recently asked me what my favorite ketchup brand is, and since the answer is “my own,” I knew I had to share it. This version only takes 5 minutes to whip up together with ingredients you likely already have in your kitchen, so I hope you make it!

Homemade Paleo KetchupHomemade Paleo Ketchup

My favorite way to enjoy this ketchup is dipping sweet potato fries in it, because that’s a combo that can’t be beat for me. I always choose Japanese purple sweet potatoes because they taste so amazing and I just love their beautiful color.

Of course, if you think this homemade paleo ketchup is boring, well, I got you. I’m sharing 9 flavor varieties so you can switch up your ketchup in just seconds. And you can be creative and come up with your own flavors as well!

Hope you check out the recipe below, and let me know what flavor ketchup you would make in the comments! I would love some new ideas to switch it up and surprise my palate every now and then.

Homemade Paleo KetchupHomemade Paleo Ketchup

5.0 from 4 reviews
Homemade Paleo Ketchup
Prep time
Cook time
Total time
Serves: about 1 cup
  1. Combine tomato paste and water in a saucepan and heat over medium heat.
  2. Just as the mixture starts to boil, turn off heat.
  3. Add the rest of the ingredients and stir well.
  4. Remove from heat and cool at room temperature. Add more water if you want a thinner consistency.
  5. Store in an airtight container and keep in the refrigerator for up to 3-4 weeks.

If you are looking for different flavor variations for your ketchup, I have 9! Here are some ways that you can add some variety to your ketchup easily and quickly:
5.0 from 4 reviews
9 Easy Ketchup Variations
Sriracha Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • ¼ cup sriracha sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
Horseradish Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • 1 tbsp dijon mustard
  • 1 tbsp (or more, to taste) freshly grated horseradish root
Curry Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • 2 tbsp red curry paste
  • 2 tbsp lime juice
Garlic Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • 2 garlic cloves, finely minced
Roasted Red Pepper Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • ⅓ cup finely minced roasted bell pepper
  • ½ tsp smoked paprika
Chili-Cumin Ketchup
  • 1 batch of Homemade Paleo Ketchup
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp lime juice
Sweet and Sour Ketchup
Ketchup BBQ Sauce
  • 1 batch of Homemade Paleo Ketchup
  • ⅓ cup water
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp sea salt
Fry Sauce
  1. For each ketchup variety, whisk the ingredients together until they are well combined.
  2. Store in an airtight container in the refrigerator.

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Homemade Paleo Ketchup (Gluten Free, Vegan)

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan) [VIDEO]

This paleo and vegan roasted red pepper zucchini hummus is nut free and grain free, and it’s a delicious low-carb alternative to the chickpea version!

Roasted Red Pepper Zucchini Hummus paleo vegan

When I used to be a hummus lover (and boy, did I eat a TON of it), I used to always get the roasted red pepper flavor because it was so delicious. These days, I don’t eat much grains anymore, except for white rice occasionally, but I do get a hankering for a good hummus dip to go with my veggies and crackers now and then.

Recently, I’ve been seeing zucchini being used in such creative ways, like getting blended into smoothies and sauces to create a creamy texture. So I thought, why not try to make a hummus with it?

I was so surprised to find out how well this recipe turned out, especially after sweating out the zucchini to remove the moisture. I just love the versatility of this vegetable and I’m so happy I found a way to enjoy hummus without grains or nuts (which many paleo hummus is made of).

I’ve been eating this with almost everything (it was ESPECIALLY amazing on some grilled pork chops) and I just can’t get enough!

Roasted Red Pepper Zucchini Hummus paleo vegan

If you don’t love roasted red peppers, you can just do without it for a regular hummus or customize it any way you want! I’m planning to make an olive version next.

The video I posted above shows that I used 2 red bell peppers, but I’m adjusting the recipe to use one so you can taste the hummus part more than the bell peppers. I ended up doubling the other ingredients to blend again to even out the flavors, so excuse the minor detail error.

If you are avoiding grains and/or nuts, or if you are just looking for a great low carb dip recipe, try out this Roasted Red Pepper Zucchini Hummus and you’ll want to slather it on ALL the things!

Roasted Red Pepper Zucchini Hummus paleo veganRoasted Red Pepper Zucchini Hummus paleo vegan

Roasted Red Pepper Zucchini Hummus (Paleo, Vegan)
Prep time
Cook time
Total time
  • 1½ cups of peeled and cubed zucchini (about 1 large zucchini)
  • 1 red bell pepper, halved, seeded, and cored
  • Juice from ½ lemon
  • ¼ cup tahini
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp sea salt
  • Optional: Fresh herbs, paprika, and/or olive oil, for garnish
  1. Use ½ tsp of sea salt to salt the zucchini and toss. Let sit for 20 minutes in a colander, then pat dry with a paper towel.
  2. Heat the oven to broil.
  3. Place the bell pepper on a baking sheet with the skin side up. Broil them for 5-10 minutes until the skin is black and charred.
  4. Place the bell pepper in a bowl, and cover with a plate so it can steam for 5 minutes. Uncover, peel the skin, then cut into chunks.
  5. In a food processor, combine lemon juice and tahini and blend until creamy.
  6. Add zucchini, olive oil, garlic, and ½ tsp of sea salt. Blend.
  7. Finally, add the roasted red peppers and blend until creamy. Add more salt if needed.
  8. Transfer to a bowl and refrigerate for at least 30 minutes so the hummus can thicken.
  9. Garnish with herbs, paprika or more olive oil, and serve cold.

Roasted Red Pepper Zucchini Hummus (paleo vegan, Whole30)