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Paleo Shrimp Pad Thai

This post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

This gluten free and Paleo Shrimp Pad Thai gives the Thai classic dish a low carb makeover using spiralized carrots for the noodles! 

Gluten Free Paleo Shrimp Pad Thai

Pad Thai is one of those dishes that I really love at Thai restaurants. There’s something about that salty and sweet combo that is just so addicting. However, being gluten free, I sometimes get nervous about ordering Pad Thai when I’m dining out since I’m never sure about the ingredients they use in the sauce and the noodles. This is why I haven’t had it in a long time at a restaurant, and it’s just not worth the stomach bloat and pains that I experience if I’m exposed to gluten.

Well, I’m not too sad about it because I’ve been making variations of it at home that’s healthier and cleaner, and I’ve been having so much fun recreating and experimenting with the flavors that I love so much. One of my favorite grain free and low carb versions is this Paleo Shrimp Pad Thai that’s packed with so much umami and yumminess and I’m so excited to share the recipe with you.

The noodles are made with spiralized carrots, and it couldn’t be easier to prepare with the Green Giant® Veggie Spirals that you can find at the frozen section of grocery stores. They are the perfect, gluten free swap-in for traditional pasta, and most importantly, they are made with 100% vegetables and no other preservatives or weird ingredients.

Gluten Free Paleo Shrimp Pad ThaiGluten Free Paleo Shrimp Pad Thai

I especially appreciated the simple cooking instructions: You can either microwave the noodles or sauté them, and then they are ready to eat in soups, salads, or as an entree, easily substituted into any dish that use noodles. I used and followed the sauté method for this recipe and it was perfectly cooked by the end of it.

There are 4 different vegetables that are currently sold under Green Giant® Veggie Spirals: zucchini, carrots, butternut squash, and beets. While I will definitely be trying out all of them, I thought the spiralized carrots would fit best with the flavor profile of this Paleo Shrimp Pad Thai and I wasn’t wrong. This dish came out fabulous and my husband asked for seconds, so it’s definitely a winner!

If you are want to check out Green Giant® Veggie Spirals, you can learn more about where you can find them, along with other fun recipes ideas, here. Because if you are like me, you love cooking with spiralized veggies, but they can be a pain in the butt to prepare and they add to more dishes you have to do. I always appreciate finding out about these new products that make healthy cooking at home so easy and convenient!

Gluten Free Paleo Shrimp Pad Thai

Paleo Shrimp Pad Thai

Course: Main Course
Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 4 servings
Calories: 341 kcal
Author: Jean Choi

This gluten free and Paleo Shrimp Pad Thai gives the Thai classic dish a low carb makeover using spiralized carrots for the noodles! 



  • 1/3 cup almonds
  • 2 tbsp coconut oil divided
  • 1 lb raw peeled and deveined shrimp preferably wild-caught
  • 1 package of Green Giant® Veggie Spirals Carrot or about 4 cups of spiralized carrots
  • 1/2 onion sliced
  • 2 eggs whisked
  • 2 green onions cut into 1 inch pieces
  • Cilantro for garnish
  • 1 cup mung bean sprouts

Pad Thai Sauce

  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp honey
  • 1 tsp coconut aminos
  • 2 garlic cloves minced
  • 1-2 bird's eye chili pepper, chopped finely omit if you don't like spicy


  1. Whisk together the ingredients for the Pad Thai Sauce and set aside. 

  2. Heat a large skillet over medium low heat. 

  3. Add the almonds to the skillet and toast them while stirring frequently until they are golden brown and smell fragrant, about 4-5 minutes.

  4. Remove the almonds from the skillet and chop them roughly. Set aside.

  5. Heat 1 tbsp of coconut oil in the skillet over medium high heat.

  6. When the pan is hot, add the shrimp and onions to the pan. Stir fry for 3 minutes until the shrimp are opaque and the onions are somewhat translucent.

  7. Remove the shrimp and onions from the pan and set aside.

  8. Add 1 tbsp of coconut oil in the same skillet. 

  9. Add Green Giant® Veggie Spirals Carrot. Cover the skillet and let it cook for 8 minutes, stirring occasionally to ensure even cooking.*

  10. Push the carrot spirals aside and add the eggs and green onions and let them cook while stirring occasionally until the eggs are almost cooked through, about 1 minute.

  11. Add the the shrimp and onions back in to the pan, with mung bean sprouts and Pad Thai Sauce. Stir together for about 30 seconds.

  12. Remove from heat and toss chopped toasted almonds and cilantro. 

  13. Serve immediately. 

Recipe Notes

*If using fresh spiralized carrots, stir fry uncovered for 2 minutes.

Nutrition Facts
Paleo Shrimp Pad Thai
Amount Per Serving (1 serving)
Calories 341 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 367mg 122%
Sodium 1701mg 71%
Potassium 356mg 10%
Total Carbohydrates 19g 6%
Dietary Fiber 3g 12%
Sugars 7g
Protein 31g 62%
Vitamin A 11.1%
Vitamin C 17.9%
Calcium 23.1%
Iron 20.2%
* Percent Daily Values are based on a 2000 calorie diet.

Bacon Ranch Deviled Eggs

These paleo Bacon Ranch Deviled Eggs are the most delicious finger food that’s full of healthy and yummy fats. Make them for your next party or gathering!

Paleo Bacon Ranch Deviled Eggs-2

You guys, I think I have a new favorite deviled eggs recipe. Actually, it’s a toss up between this one and my Pickle Deviled Eggs recipe, and it’s really hard to decide which one I love more.

I made these Bacon Ranch Deviled Eggs because my husband has a serious ranch obsession that won’t quit. I don’t love ranch so I didn’t think I would like these THAT much, but I was surprised by how tasty these turned out. And it really does taste like ranch!

Paleo Bacon Ranch Deviled Eggs

Theses Bacon Ranch Deviled Eggs are a perfect finger food for parties and gatherings, or if you just want a healthy, low carb afternoon snack. I just love the combination of the textures: smooth and creamy yolk mixture with the crunchy and salty bacon bits.

And with 2018 quickly approaching, this little appetizer will go great with your champagne as the ball drops, but it’s an all around great recipe for all year round. I hope you try it because my husband couldn’t stop raving about it. He actually doesn’t even love the healthy kind of ranch, and prefers the type you buy bottled up at grocery stores filled with additives and vegetable oils. So the fact that he really liked these deviled eggs with none of that harmful stuff makes me so so happy and I think any ranch lover in your life will enjoy these as well!

Paleo Bacon Ranch Deviled Eggs Paleo Bacon Ranch Deviled Eggs

Course: Appetizer, Snack
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 deviled eggs
Author: Jean Choi

These paleo Bacon Ranch Deviled Eggs are the most delicious finger food that's full of healthy and yummy fats. Make them for your next party or gathering!



  • 3 slices thick cut sugar-free bacon, chopped preferably pasture-raised and nitrate free
  • 6 eggs
  • 1/4 cup paleo mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp dried chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp dried dill
  • Salt and pepper to taste
  • Chopped fresh chives for garnish


  1. Fry the chopped bacon in a skillet over medium heat until they are browned and crispy, about 5 minutes. Set aside. 

  2. Bring water to a boil in a saucepan.

  3. Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes

  4. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.

  5. Peel the eggs under cold running water.*

  6. Cut the eggs in half lengthwise. Take out the yolks and place in a bowl.

  7. Add paleo mayonnaise, dijon mustard, dill, onion powder, garlic powder, chives, salt, and pepper to the yolks, and then add the bacon bits, reserving about 1 tablespoon to set aside.

  8. Mash with a fork until fully combined and creamy, then fill the egg whites with the mixture evenly.

  9. Garnish with reserved bacon bits and chopped chives. 

  10. Refrigerate about 4 days.

Recipe Notes

*There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel egg without the shell sticking to the whites. If you prefer another method, you can cook it in any way that works best for you!

Paleo Mexican Scrambled Eggs

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TinyPepperHugeTaste #DonVictorFoods #CollectiveBias

Make scrambled eggs a bit more exciting with these Paleo Mexican Scrambled Eggs. Such delicious breakfast guaranteed to please a crowd!

Paleo Mexican Scrambled Eggs

If you’ve been following me for a while, you know how much I love spicy food. I’m that girl who asks for hot sauce every time when dining out at a restaurant. So when I had an opportunity to check out Don Victor®‘s hot sauces and create a recipe using one of them, I was thrilled to take part in it.

I was especially intrigued with these hot sauces because they are made with piquin peppers, which are very small peppers from northern Mexico. I’ve never heard of them and I’m always down for trying new foods, and Don Victor®‘s sauces are the only ones you will find on the market that are made entirely from this pepper. So unique and special, right?

I tried out 3 of their sauces: Don Victor® Red Piquin Hot Sauce, Don Victor® Extra Hot Piquin Hot Sauce, and Don Victor® Green Piquin Hot Sauce. I decided to use the Red Piquin Hot Sauce, because I loved how it packed a bright and spicy punch, with just the right about amount of dry, smoky heat that goes well with anything. Also, I love how simple and clean the ingredients are, which is the first thing I look at when I’m choosing a new product:

Red piquin pepper, water, carrot, apple cider vinegar, garlic, salt, oregano, preservatives 

Paleo Mexican Scrambled Eggs

One of the first meals I made using the hot sauce was this Paleo Mexican Scrambled Eggs. I’m usually not a huge fan of scrambled eggs (I prefer my yolks runny and uncooked), so if I do make it, it has to extra yummy. Well, thanks to the addition of spices and Don Victor® Red Piquin Hot Sauce, I ended up making a scrambled eggs recipe that was spicy, tasty, and so full of flavor.

Want to try out these Don Victor® hot sauces that are like no other sauce on the market? Click on the image below to order them through DonVictorFoods.com:

You can also look out for them at your nearest grocery store, and they’ll be located in the main condiments aisle. And if you are looking for updates and recipe ideas, make sure to give them a follow on Facebook!

Hope you enjoy these Paleo Mexican Scrambled Eggs as much as I did. If you have any other ideas on how else you would use these hot sauces, let me know in the comments below!

Paleo Mexican Scrambled EggsPaleo Mexican Scrambled Eggs

Paleo Mexican Scrambled Eggs

Paleo Mexican Scrambled Eggs

Course: Breakfast
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Jean Choi

Make scrambled eggs a bit more exciting with these Paleo Mexican Scrambled Eggs. Such delicious breakfast guaranteed to please a crowd!



  • 6 large eggs
  • 1/2 cup full-fat coconut milk
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tbsps chopped cilantro leaves
  • 2 tbsp coconut oil
  • 1/2 yellow onion chopped
  • 1/4 cup chopped red bell pepper
  • 2 jalapeńo peppers seeded and chopped
  • 8 baby tomatoes quartered
  • Salt and pepper to taste
  • Dash of Don Victor® Red Piquin Hot Sauce or more to taste
  • Avocado slices for garnish


  1. Whisk together eggs, coconut milk, chili powder, cumin, garlic powder, and cilantro leaves. Set aside.

  2. Heat coconut oil in a large skillet over medium high heat.

  3. Add onion, bell pepper, jalapeńo peppers, and baby tomatoes. Season with salt and pepper. Cook stirring for 5 minutes, until soft.

  4. Add the whisked egg mixture, season with more salt and pepper, and cook for 5 minutes or until cooked through, stirring and folding the eggs occasionally. 

  5. Once finished, sprinkle with Don Victor® Red Piquin Hot Sauce and garnish with avocado slices. Enjoy!

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