I wrote Paleo Date Night with the intention of helping people create restaurant-quality meals that are healthy and delicious. Not all restaurants have Michelin stars and linen tablecloths. Case in point: these Loaded Shrimp Cassava Fries were inspired by something you might find at a food truck.
So instead of dragging your date downtown and eating on the curb, you can create a better tasting plate in the comfort of your own home. Cassava, or yucca, is a starchy tuber that transforms into crunchy, fluffy fries once it has been boiled and baked. As if cassava fries weren’t tasty enough, this recipe loads them with shrimp, tomatoes, and avocados plus a zesty Special Sauce to create a giant plate of goodness.
Cassava comes in many shapes and sizes; they’re all delicious.
First, peel the cassava and cut it into logs.
Boil the cassava for about 15 minutes, until it just starts to get tender.
Drain the cassava, then toss with some olive oil, garlic powder, onion powder, dried oregano, paprika, salt, and pepper.
Bake in a 400°F oven for about 30 minutes, until the fries are tender and golden brown.
While the fries are baking, heat some more olive oil in a large skillet over medium-high heat. Add a pound of small shrimp and cook until it’s pink, about 2-3 minutes per side.
You can also whip up the Special Sauce. It’s just a quick mixture of mayo, hot sauce, lime juice, garlic powder, parsley, chives, and salt.
Transfer the fries to a large plate. Top with the shrimp, some sliced tomatoes, diced red onion, cubed avocado and fresh cilantro.
Serve with the special sauce and dig in!
For more great recipes like this one, check out Paleo Date Night!
- 1 pound small shrimp, peeled and deveined
- 2 pounds cassava (yucca) root, peeled and cut into logs
- 2 tablespoons olive oil, divided
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 ripe tomatoes cubed
- 2 avocados, cubed
- 1/2 red onion, diced
- 1 cup cilantro
- sea salt and black pepper to taste
- 1/2 cup mayo (homemade or Paleo-friendly)
- 1 tablespoon hot sauce
- 1 tablespoon lime juice
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon cilantro, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Preheat the oven to 400°F.
- Add the cassava to a large pot and cover with water. Bring to a boil and cook until just tender, about 15 minutes.
- Drain the cassava and transfer it to a mixing bowl. Add one tablespoon of olive oil, oregano, garlic powder, onion powder, paprika, and salt and pepper to taste, tossing the fries to coat.
- Spread the fries on a parchment-lined baking sheet and bake until golden brown, about 25-30 minutes, flipping the fries once halfway through.
- Meanwhile, heat another tablespoon of olive oil in a large skillet over medium high heat. Season the shrimp with salt and pepper and add to the skillet. Cook for 2-3 minutes per side until the shrimp is pink and no longer translucent.
- Transfer the fries to a plate and top with the shrimp, tomatoes, avocados, red onion, cilantro, and Special Sauce.
- Combine all the ingredients in a mixing bowl and stir until combined. Refrigerate until ready to use.