The feedback I receive from you, and the stories you tell about getting into the kitchen to cook real food, make me as happy as I seem to make you. Don’t you just love a good collaboration?


I’ve had the greatest time in the kitchen this week with Entube developing weeknight eating. You know how I love a magic elixir? This Indian curry chili paste is just that! A squirt elevates any dish from ordinary to extraordinary. It’s so easy I am tempted to feel guilty about it–but then again, this paste is their superpower!

If tomato, shrimp, curry, garlic and lemon sound like a fabulous combination, I can say that you’re absolutely right. I flipped my sizzling shrimp recipe on its head, and the result is fabulous. It’s an absolute must-do, perfect for summer, and it happens to be Whole30, Paleo, and gluten-free. Key to my cooking is: how do I feel when and after I eat it? This paste is tasty, healthful, and loaded with Vitamin C. It’s spectacular to add to a salad dressing, on top of eggs, or in a soup. It’s that little something extra that lends a luscious dimension, and it’s particularly fabulous for people who want to get into the kitchen and cook real food–and be crazy about the results.

Order Entube here.





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Sizzling Curry Shrimp

  • Author: nocrumbsleft
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Cuisine: Seafood
  • Diet: Gluten Free


  • 2 lbs shrimp, deveined, but leave shells on*
  • Arugula

For the Marinade:

  • 4 cloves garlic, slivered
  • Zest of 1/2 lemon (TIP: zest your lemon before squeezing it!)
  • Juice of 1 lemon
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 tsp red pepper flakes
  • ½ cup olive oil
  • 1 tsp Entube Indian Curry Chili Paste

For the Clarified Butter Sauce:

  • 1/2 cup clarified butter (or regular butter for non-Paleo/Whole30)
  • 2 cloves garlic, slivered
  • 1 pint Sungold cherry tomatoes
  • 2 Tbsp your favorite hot sauce
  • 1 tsp Entube Indian Curry Chili Paste


Marinate the shrimp for 20 minutes in a mixture of olive oil, salt, pepper, red pepper flakes, lemon zest, lemon juice, garlic and curry paste.

2. Make sure your grill is clean and nicely oiled. While it’s getting hot and before you start to grill the shrimp, mix the clarified butter, hot sauce and 1 squirt (about 1 tsp) of Entube Indian Curry Chili Paste together in a bowl and whisk to combine. Set aside.

3. Place a cast iron pan on one side of the grill to get it hot. Grill your shrimp in a single layer for about 3 minutes a side. While the shrimp are cooking, heat up the clarified butter mixture in the cast iron pan and once bubbly, add the Sungold tomatoes and stir.

4. When the shrimp are done, add them to the cast iron pan and toss in the butter mixture, coating evenly. If you can’t fit all the shrimp on the grill, split into 2 batches.

5. Serve on a gorgeous platter over a bed of arugula.


*I’m not going to lie. This can be a little tricky. But take your time deveining the shrimp just partway, leaving the shell intact, because the flavor is noticeably enhanced. You will thank me. If you find that it’s not worth the effort, I want to hear from you, too. Anyway: it takes a few attempts, but once you get the hang of it, you’re golden.

Keywords: curry shrimp, grilled shrimp