35+ Delightful Sunday Paleo Appetizer Recipes for Your Gathering

Sundays are the perfect time to unwind, indulge in good food, and spend quality time with family and friends.

Whether you’re hosting a brunch, watching the big game, or just having a casual get-together, appetizers play a key role in setting the tone for the day.

If you’re on the hunt for healthy, flavorful, and easy-to-make options, paleo appetizers are an excellent choice.

Not only are they grain-free and packed with nutrient-dense ingredients, but they also offer a range of flavors that can suit any taste preference.

In this collection, we’ve rounded up 35+ of the best paleo appetizer recipes that will make your Sunday gatherings delicious and satisfying.

From spicy, crispy bites to fresh, light snacks, these recipes will elevate your weekend with taste and nutrition.

35+ Delightful Sunday Paleo Appetizer Recipes for Your Gathering

Adding paleo appetizers to your Sunday spread not only caters to a healthy lifestyle but also introduces exciting, delicious flavors that everyone can enjoy.

The versatility of paleo ingredients allows you to mix and match flavors, creating dishes that are savory, sweet, spicy, and everything in between.

With over 35 recipes to choose from, there’s something for every palate, whether you’re craving light, refreshing bites or rich, satisfying snacks.

The next time you’re planning a Sunday get-together, impress your guests with these paleo appetizers that promise to be both tasty and memorable.

Spicy Avocado and Crab Salad

A refreshing and protein-packed paleo appetizer, this Spicy Avocado and Crab Salad is perfect for Sunday brunch or as an elegant start to a dinner. Creamy avocado, sweet crab meat, and a kick of chili and lime make each bite irresistible.

Ingredients:

• 1 ripe avocado, peeled, pitted, and diced
• 1/2 cup fresh crab meat (lump crab recommended)
• 1/4 cup finely diced cucumber
• 1 small jalapeño, finely diced (seeds removed for less heat)
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Instructions:

1. In a medium mixing bowl, combine the diced avocado, crab meat, and cucumber.
2. Add the jalapeño, cilantro, and lime juice to the bowl and gently mix to combine, ensuring the avocado stays intact.
3. Drizzle with olive oil and season with salt and black pepper to taste.
4. Serve chilled with lettuce leaves or on its own for a light and satisfying bite.

This appetizer is an instant crowd-pleaser, offering a delightful combination of textures and flavors that complement each other beautifully. The sweetness of the crab pairs seamlessly with the creamy avocado, while the jalapeño adds just enough heat to awaken the taste buds.

Crispy Bacon-Wrapped Asparagus

Crispy Bacon-Wrapped Asparagus is a simple yet gourmet paleo-friendly appetizer that’s perfect for a Sunday gathering. The crispy, smoky flavor of the bacon pairs perfectly with the tender, slightly nutty taste of the asparagus.

Ingredients:

• 12 fresh asparagus spears, trimmed
• 6 slices of nitrate-free bacon, cut in half lengthwise
• 1 tbsp olive oil
• Freshly ground black pepper, to taste
• Lemon wedges, for serving (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Take one asparagus spear and wrap a strip of bacon around it, spiraling it from top to bottom. Place the wrapped asparagus on the baking sheet.
3. Repeat with the remaining asparagus and bacon slices.
4. Drizzle the wrapped asparagus with olive oil and season with black pepper.
5. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
6. Serve hot with a side of lemon wedges for a touch of brightness.

The combination of bacon’s savory crispiness and the delicate crunch of asparagus creates an appetizer that is sure to impress guests. The olive oil adds an extra layer of flavor, and a squeeze of lemon elevates the taste with a subtle tang.

Stuffed Mini Bell Peppers with Herb Goat Cheese

These Stuffed Mini Bell Peppers with Herb Goat Cheese are an easy yet flavorful paleo appetizer that’s perfect for serving at Sunday get-togethers. The creamy, herb-infused goat cheese filling pairs harmoniously with the sweet crunch of the mini bell peppers.

Ingredients:

• 8-10 mini bell peppers, halved and seeded
• 4 oz goat cheese, softened
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh chives
• 1 tbsp lemon zest
• 1 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Instructions:

1. In a mixing bowl, combine the goat cheese, basil, chives, lemon zest, and olive oil. Mix until smooth and well incorporated.
2. Season the mixture with a pinch of salt and black pepper.
3. Spoon the herb goat cheese mixture into each mini bell pepper half, filling them generously.
4. Arrange the stuffed peppers on a serving platter and serve immediately or refrigerate until ready to serve.

This dish is ideal for those looking for a bite-sized appetizer that bursts with flavor. The creamy texture of the herb-infused goat cheese contrasts beautifully with the crisp, sweet bell peppers. The fresh herbs and lemon zest enhance the natural sweetness of the peppers, making each bite irresistible.

Zucchini Fritters with Garlic Aioli

These Zucchini Fritters are a perfect paleo-friendly starter, offering a crispy texture and a satisfying flavor. Paired with a homemade garlic aioli, they are ideal for a Sunday gathering or as a light pre-dinner bite.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 1/4 cup almond flour
• 2 large eggs
• 1/4 cup finely chopped red onion
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• Salt and black pepper, to taste
• Coconut oil for frying

For the Garlic Aioli:

• 1/2 cup paleo mayonnaise
• 1 clove garlic, minced
• Juice of 1/2 lemon
• Salt, to taste

Instructions:

1. In a mixing bowl, combine the grated zucchini, almond flour, eggs, red onion, parsley, garlic powder, salt, and black pepper. Mix until the ingredients are evenly distributed.
2. Heat a skillet over medium heat and add a small amount of coconut oil.
3. Spoon about 2 tablespoons of the mixture into the skillet and flatten with a spatula to form small fritters.
4. Cook for 3-4 minutes per side or until golden brown and crispy. Remove and place on a paper towel-lined plate to absorb excess oil.
5. For the aioli, mix the paleo mayonnaise, minced garlic, lemon juice, and a pinch of salt in a small bowl.
6. Serve the fritters warm with the garlic aioli on the side.

These zucchini fritters are light and flavorful, perfect for a fresh, satisfying appetizer. The homemade garlic aioli adds a bold, creamy dip that pairs beautifully with the crispy fritters, making them an irresistible snack that your guests will love.

Paleo Sweet Potato Bites with Avocado and Bacon

These Sweet Potato Bites are an easy-to-make paleo appetizer that’s bursting with flavor. Roasted sweet potato slices are topped with creamy avocado and crispy bacon for a unique and mouthwatering bite.

Ingredients:

• 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
• 4 slices of nitrate-free bacon, cooked and crumbled
• 1 avocado, peeled, pitted, and mashed
• 1 tbsp lime juice
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Place the sweet potato slices on the baking sheet and lightly brush them with olive oil. Season with salt and black pepper.
3. Roast in the preheated oven for 20-25 minutes or until the sweet potato slices are tender and lightly browned.
4. While the sweet potatoes are roasting, mix the mashed avocado with lime juice, smoked paprika, and a pinch of salt.
5. Once the sweet potato slices are ready, remove them from the oven and let them cool slightly.
6. Top each sweet potato slice with a spoonful of the avocado mixture and sprinkle with crumbled bacon.
7. Garnish with fresh cilantro and serve immediately.

These Paleo Sweet Potato Bites combine sweet and savory flavors in one delicious package. The creamy avocado adds a smooth texture that pairs well with the crispy bacon and the slight sweetness of the roasted sweet potatoes. It’s a well-balanced bite that’s sure to be a hit at any gathering.

Stuffed Mushrooms with Pesto and Sun-Dried Tomatoes

These Stuffed Mushrooms are a rich and delicious paleo appetizer that’s perfect for serving on a Sunday. The earthy flavor of the mushrooms combined with the bright, tangy pesto and sun-dried tomatoes make them a sophisticated choice for any occasion.

Ingredients:

• 12 large white or cremini mushrooms, stems removed and caps cleaned
• 1/2 cup homemade or store-bought paleo pesto
• 1/4 cup sun-dried tomatoes, finely chopped
• 1/4 cup almond flour
• 2 tbsp nutritional yeast (optional, for a cheesy flavor)
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the paleo pesto, sun-dried tomatoes, almond flour, and nutritional yeast (if using). Season with salt and black pepper.
3. Fill each mushroom cap with the pesto mixture, pressing gently to pack it in.
4. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-18 minutes or until the mushrooms are tender and the filling is slightly golden.
5. Remove from the oven and let them cool for a few minutes.
6. Garnish with fresh basil leaves before serving.

These Stuffed Mushrooms are perfect for those who appreciate a burst of flavor in every bite. The combination of tangy pesto and the sun-dried tomatoes adds a satisfying depth, while the nutritional yeast (optional) brings a subtle, cheesy flavor without dairy. Perfect for sharing or enjoying on your own, these mushrooms will elevate any appetizer spread.

Crispy Cauliflower Bites with Buffalo Sauce

These Crispy Cauliflower Bites with Buffalo Sauce are a spicy, satisfying paleo appetizer that will be a hit at your Sunday gathering. With a light, crispy coating and a spicy kick from the buffalo sauce, they’re perfect for those who love bold flavors.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/2 cup almond flour
• 2 large eggs, beaten
• 1/2 cup coconut milk (or water)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 1/4 cup buffalo sauce (make sure it’s paleo-friendly)
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, garlic powder, smoked paprika, salt, and black pepper.
3. Dip each cauliflower floret into the beaten eggs, then coat with the almond flour mixture, pressing lightly to ensure it sticks.
4. Arrange the coated florets on the prepared baking sheet and bake for 20-25 minutes or until golden brown and crispy, flipping halfway through.
5. Remove from the oven and toss the crispy cauliflower bites in the buffalo sauce until evenly coated.
6. Serve warm, garnished with fresh parsley.

These Crispy Cauliflower Bites are an addictively good paleo appetizer that offers all the spicy, tangy flavor of buffalo wings without any of the guilt. Perfect for sharing or as a solo snack, they’re a great way to kick off your Sunday.

Paleo Prosciutto-Wrapped Melon Skewers

Paleo Prosciutto-Wrapped Melon Skewers are a simple, elegant appetizer that pairs the sweetness of melon with the savory, salty flavor of prosciutto. These skewers are ideal for an easy-to-prepare starter that feels gourmet.

Ingredients:

• 1 cantaloupe or honeydew melon, cut into bite-sized cubes
• 12 slices of prosciutto, sliced in half lengthwise
• Fresh basil leaves, for garnish
• Toothpicks or small skewers

Instructions:

1. Wrap each melon cube with a half-slice of prosciutto and secure it with a toothpick or skewer.
2. Arrange the skewers on a serving platter.
3. Garnish with fresh basil leaves and serve chilled.

These Prosciutto-Wrapped Melon Skewers are a refreshing blend of sweet and salty flavors. The juicy melon contrasts beautifully with the thin, savory prosciutto, making each bite a delightful combination of textures and tastes. They’re light, easy to make, and perfect for summer Sundays or any time you want a classy appetizer.

Paleo Spinach and Artichoke Dip

A warm and creamy dip that’s perfect for scooping with paleo-friendly crackers or fresh veggies, this Spinach and Artichoke Dip is a crowd-pleaser that fits into a paleo lifestyle without compromising on flavor.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup paleo mayonnaise
• 1/2 cup coconut milk or full-fat coconut cream
• 1/2 cup nutritional yeast (for a cheesy flavor)
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Paleo-friendly crackers or sliced veggies, for serving

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a medium saucepan, sauté the garlic over medium heat for 1-2 minutes until fragrant.
3. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat.
4. In a mixing bowl, combine the cooked spinach, artichoke hearts, paleo mayonnaise, coconut milk, nutritional yeast, salt, and black pepper. Mix until well combined.
5. Transfer the mixture to the greased baking dish and spread evenly.
6. Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden and the dip is bubbling.
7. Serve warm with paleo-friendly crackers or fresh veggie slices.

This Spinach and Artichoke Dip is rich, creamy, and bursting with flavor, making it an excellent addition to your Sunday spread. The nutritional yeast provides a subtle, cheesy taste without any dairy, while the coconut milk adds a hint of richness that ties everything together perfectly. It’s perfect for dipping or spreading on your favorite paleo snacks.

Paleo Bacon-Wrapped Jalapeño Poppers

These Bacon-Wrapped Jalapeño Poppers are a spicy, smoky, and savory paleo-friendly appetizer that’s perfect for any Sunday gathering. The combination of spicy jalapeños, creamy filling, and crispy bacon is a crowd-pleaser that will have everyone reaching for seconds.

Ingredients:

• 12 large jalapeño peppers, halved and seeds removed
• 8 oz paleo-friendly cream cheese or cashew cream (homemade)
• 1/2 cup cooked and crumbled nitrate-free bacon
• 1/4 cup chopped green onions
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 12 slices of bacon, cut in half

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the cream cheese or cashew cream, crumbled bacon, green onions, garlic powder, salt, and black pepper.
3. Fill each jalapeño half with the cream cheese mixture, pressing gently to pack it in.
4. Wrap each filled jalapeño with half a slice of bacon and secure it with a toothpick.
5. Place the jalapeño poppers on the prepared baking sheet and bake for 20-25 minutes or until the bacon is crispy and the filling is heated through.
6. Serve warm and enjoy the perfect blend of heat, creaminess, and smokiness.

These bacon-wrapped jalapeño poppers are spicy, cheesy, and utterly irresistible. They’re perfect for impressing guests or just treating yourself to a flavorful snack on a Sunday afternoon.

Paleo Avocado Tuna Salad Bites

These Avocado Tuna Salad Bites are a fresh, healthy, and easy-to-make paleo appetizer that’s perfect for those who love a light, protein-packed snack. Served on cucumber rounds or endive leaves, they’re perfect for a guilt-free snack.

Ingredients:

• 1 can (5 oz) wild-caught tuna, drained
• 1 avocado, peeled and mashed
• 1 tbsp fresh lemon juice
• 1/4 cup finely diced celery
• 1 tbsp fresh dill, chopped
• Salt and black pepper, to taste
• Cucumber slices or endive leaves for serving

Instructions:

1. In a bowl, combine the drained tuna, mashed avocado, lemon juice, celery, and dill. Mix until well combined.
2. Season with salt and black pepper to taste.
3. Spoon the tuna salad onto cucumber slices or scoop onto endive leaves.
4. Serve immediately for a refreshing and nutrient-rich appetizer.

These Avocado Tuna Salad Bites are light and satisfying, with the creamy avocado enhancing the tuna’s natural flavors. The freshness of the lemon juice and dill adds brightness, making each bite perfect for a Sunday snack or light lunch.

Paleo Shrimp Cocktail with Spicy Mango Sauce

This Shrimp Cocktail with Spicy Mango Sauce is a vibrant and flavorful paleo appetizer that’s perfect for summer or any time you want something a bit different. The sweet and spicy mango sauce pairs perfectly with the fresh shrimp, making it an elegant addition to your Sunday spread.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp paprika
• Salt and black pepper, to taste

For the Spicy Mango Sauce:

• 1 ripe mango, peeled and diced
• 1 tbsp lime juice
• 1/2 jalapeño, seeds removed and chopped
• 1 tbsp fresh cilantro, chopped
• Salt to taste

Instructions:

1. Preheat your grill or skillet over medium-high heat. Toss the shrimp with olive oil, paprika, salt, and black pepper.
2. Grill the shrimp for 2-3 minutes per side, or until they turn pink and are cooked through. Remove from heat and set aside to cool.
3. For the spicy mango sauce, blend the mango, lime juice, jalapeño, cilantro, and a pinch of salt in a food processor until smooth.
4. Serve the grilled shrimp with the spicy mango sauce on the side for dipping.

This Shrimp Cocktail with Spicy Mango Sauce brings together sweet, spicy, and tangy flavors that are perfect for your Sunday appetizer. The mango sauce adds a tropical twist to traditional shrimp cocktail, making it an exciting and flavorful choice.

Paleo Stuffed Mini Bell Peppers

These Paleo Stuffed Mini Bell Peppers are a vibrant, bite-sized appetizer that’s full of flavor. The combination of creamy, zesty filling and the crunch of the bell pepper makes them perfect for any gathering.

Ingredients:

• 12 mini bell peppers, halved and seeds removed
• 1/2 cup paleo-friendly cream cheese or cashew cream
• 1/4 cup finely chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1/4 cup chopped walnuts or pecans (optional)
• 1/2 tsp garlic powder
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the cream cheese or cashew cream with the sun-dried tomatoes, basil, walnuts (if using), garlic powder, salt, and black pepper until well combined.
3. Spoon the filling into each mini bell pepper half, pressing gently to fill.
4. Arrange the stuffed peppers on the prepared baking sheet and bake for 15-20 minutes, or until the peppers are tender and the filling is slightly golden.
5. Serve warm or at room temperature.

These Paleo Stuffed Mini Bell Peppers are a delicious mix of creamy, tangy, and nutty flavors. They’re perfect for adding a pop of color and flavor to your Sunday spread, and they’re sure to impress your guests with their taste and presentation.

Paleo Sweet Potato Crostini with Avocado and Tomato

These Sweet Potato Crostini with Avocado and Tomato are a healthy, grain-free alternative to traditional crostini. Topped with creamy avocado, juicy tomatoes, and a sprinkle of fresh basil, they make for an irresistible Sunday appetizer.

Ingredients:

• 2 medium sweet potatoes, sliced into 1/4-inch thick rounds
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh basil, chopped
• 1 tbsp balsamic glaze (optional)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and arrange the sweet potato slices in a single layer.
2. Brush each slice with olive oil and season with salt and black pepper. Bake for 15-20 minutes, flipping halfway through, until golden brown and tender.
3. Top each sweet potato slice with a slice of avocado and a few halved cherry tomatoes.
4. Sprinkle with chopped basil and drizzle with balsamic glaze, if desired.
5. Serve immediately and enjoy the fresh, sweet, and savory flavors.

These Sweet Potato Crostini are a delightful mix of textures and flavors—crispy on the outside, tender on the inside, and topped with creamy avocado and fresh, juicy tomatoes. Perfect for a Sunday brunch or an afternoon snack, they’re both satisfying and healthy.

Paleo Coconut Shrimp with Lime Dipping Sauce

Coconut Shrimp with Lime Dipping Sauce is a tropical, crunchy, and flavorful paleo appetizer that’s perfect for sunny Sundays. The crispy coconut coating adds a delightful crunch, while the lime dipping sauce adds a refreshing touch.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup coconut flour
• 2 large eggs, beaten
• 1 cup unsweetened shredded coconut
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 1/4 cup fresh lime juice
• 1 tbsp honey (optional)
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Set up a breading station with three shallow bowls: one with coconut flour, one with beaten eggs, and one with shredded coconut mixed with paprika, salt, and black pepper.
3. Dip each shrimp into the coconut flour, then into the beaten eggs, and finally coat with the coconut mixture. Place on the baking sheet.
4. Bake for 15-18 minutes, or until the shrimp are golden brown and cooked through, flipping halfway through.
5. For the dipping sauce, mix the fresh lime juice and honey in a small bowl and stir well. Garnish with chopped cilantro, if desired.
6. Serve the shrimp warm with the lime dipping sauce on the side.

These Coconut Shrimp are crispy, flavorful, and perfectly complemented by the zesty lime dipping sauce. They’re ideal for enjoying on a relaxed Sunday and will add a tropical flair to your paleo appetizer spread.

Note: More recipes​ are coming soon!