Category Archives: Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

This is one of those recipes that I want to make ALL the time. My family spent last Thanksgiving in Hawaii (yes, almost a year ago), and I saw coconut shrimp on the menu at one of the restaurants. It sounded soooo delicious, but unfortunately, it contained flour and breadcrumbs so I couldn’t order it with my gluten intolerance. I remember drooling at how delicious it looked when the servers carried the dish to other tables. 

Ever since, I’ve been meaning to recreate an allergen-free version at home and I finally got around to it recently. This Paleo Coconut Shrimp is soooo yummy and addicting, and it’s not even deep fried! You just bake it in the oven for 20 minutes, and you get a golden, crunchy exterior that you just can’t get enough of.

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

While the Paleo Coconut Shrimp is delicious on its own, the Sriracha Mayo Dipping Sauce is what really pulls this recipe together. I mean, this sauce is honestly good on it own and we may or may not have been eating it by the spoonful. I highly recommend you make it and I promise you’ll want to put it on everything!

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce

Course: Appetizer, Main Course, Sauce
Cuisine: Caribbean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Jean Choi

These crispy, oven-baked Paleo Coconut Shrimp with Sriracha Mayo Dipping Sauce are Whole30-friendly and so deliciously addicting!

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Ingredients

Sriracha Mayo Dipping Sauce

Paleo Coconut Shrimp

  • 1 lb raw shrimp, peeled and deveined
  • 1/4 cup tapioca starch
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 large egg, whisked
  • 1 cup shredded coconut
  • 1 tsp sea salt

Instructions

  1. Prepare the sauce. Mix all the ingredients together and whisking the ingredients together.
  2. Refrigerate until ready to use.
  3. Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
  4. Rinse shrimp and pat dry with paper towels.
  5. Prepare an assembly line of three bowls: one with tapioca starch, garlic powder, and onion powder; one with whisked egg; and lastly, one with shredded coconut and sea salt.
  6. Dredge the shrimp in the tapioca starch mixture, then the egg, and then coat well with shredded coconut.
  7. Repeat for the rest of the shrimp and place on the prepared baking sheet
  8. Bake for 20 minutes, flipping halfway through.
  9. Serve immediately with Sriracha Mayo Dipping Sauce.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

 

White Barbecue Sauce Paleo Instant Pot Ribs

These Whole30-friendly and Paleo Instant Pot Ribs served with tangy and creamy white barbecue sauce is the perfect, hearty meal any time of the year!

White Barbecue Sauce Paleo Instant Pot Ribs

While I have several rib recipes on this blog, this is the first time I attempted to make it in the Instant Pot, and the result is a fall-off-the-bone meal in 30 minutes! But the sauce… that’s what really makes this recipe shine.

I never actually knew about white barbecue sauce until I graduated from college and went to a bbq joint with a friend in New York City. I was intrigued when I saw it on the menu, so decided to try it out, and it was tangy, creamy, a little spicy, and so so delicious.

Ever since then, I basically forgot about it because it’s not a common menu item, and back then, I didn’t try to recreate every delicious restaurant meal at home like I do today. However, when I was making ribs recently, something made me think of that barbecue sauce and I was determined to make a paleo version of it and it turned out even better than I expected.

White Barbecue Sauce Paleo Instant Pot RibsWhite Barbecue Sauce Paleo Instant Pot Ribs

If you’ve never had white barbecue sauce and feel weirded out by it, you really need to try it out before judging. I loved it so much that I just might favor it over regular barbecue sauce. I actually had leftovers of the sauce and have been putting it on my stir fry, veggies, and salads.

I was surprised at how quickly these Paleo Instant Pot Ribs came together, and how tasty they were. And I loved that I could use the Instant Pot because there’s been a heat wave in Southern California recently so I didn’t have to leave the oven on for hours, which is how I’ve been making my other ribs like this one. This much shorter cook time still yielded tender and crispy ribs that my husband and I couldn’t stop eating, so I hope you try out this recipe!

White Barbecue Sauce Paleo Instant Pot Ribs

White Barbecue Sauce Paleo Instant Pot Ribs

White Barbecue Sauce Paleo Instant Pot Ribs

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Author: Jean Choi
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Ingredients

Ribs

  • 1 cup of water
  • 1/4 cup apple cider vinegar
  • 3-4 lb rack of spare ribs (pork or lamb)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste

White Barbecue Sauce

  • 2 13.5 oz can of full-fat coconut milk
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp whole grain mustard
  • 4 garlic cloves, minced
  • 1 tsp honey (Omit for Whole30 or RESTART)
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • A dash of hot sauce or more, to taste
  • Optional: water

Instructions

  1. Place the steam rack on the bottom of the Instant Pot and pour water and apple cider vinegar on top.
  2. Pat the ribs dry. Sprinkle garlic, onion, salt, and pepper evenly on the ribs.
  3. Place the ribs vertically in the Instant Pot on top of the steam rack, so they are standing on their side and coiling around the inside of the pot.
  4. Close the lid and make sure that the pressure valve is set to "sealing."
  5. Set to cook on Manual for 25 minutes under high pressure, let it naturally come to pressure for 10-15 minutes.
  6. In the meantime, Pour coconut milk into a saucepan and heat over medium high heat. Once it start boiling, turn heat to low and let simmer for about 10-15 minutes until it's thick and you can see the milk solids separating from the oil.
  7. Take off heat and add the rest of the ingredients for the White Barbecue Sauce to the saucepan, then whisk until smooth.
  8. Preheat oven to broil.
  9. Remove the ribs from the Instant Pot and place on a baking sheet so they curve down
  10. Brush the ribs with the White Barbecue Sauce.
  11. Broil for 3-5 minutes until the ribs form a dark, bubbly crust, keeping a close eye on it.
  12. Remove from oven and cut into sections. Serve with more White Barbecue Sauce.

 

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

Homemade Paleo Ketchup

Homemade Paleo Ketchup

Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Author: Jean Choi
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Ingredients

Instructions

  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
 
Ingredients
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
Instructions
  1. For each ketchup variety, whisk the ingredients together until they are well combined.
  2. Store in an airtight container in the refrigerator.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

 

Homemade Paleo Ketchup (Gluten Free, Vegan)