Grilled Shrimp with Cassava Root Fries and Lime-Cilantro Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The grilled shrimp are succulent and smoky, paired perfectly with crispy cassava root fries that are naturally gluten free and packed with fiber. The real magic happens with the lime cilantro aioli though, a bright and tangy sauce that ties everything together beautifully. Best of all, you probably have most of these ingredients in your kitchen already, and the whole thing is ready in about 45 minutes from start to finish.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- ¾ kgcassava root(peeled and cut into fries)
- 6 tbspolive oil
- 6garlic cloves(minced)
- 3fresh limes(juiced)
- 237 mlfresh cilantro(chopped)
- 237 mlmayonnaise
- 1½ tspsea salt
- 1 tspblack pepper
- ½ tsppaprika
- ¼ tspred pepper flakes
- 473 mlvegetable oil(for frying)
Detail level
Instructions
- 1
Prepare the cassava fries by cutting peeled cassava into thin matchstick pieces about 3 inches long. Soak in cold salted water for 15 minutes to remove excess starch, then drain and pat dry thoroughly with paper towels.
Tip: Drying the cassava completely ensures crispier fries during frying.
- 2
Make the lime-cilantro aioli by whisking together mayonnaise, 2 tbsp minced garlic, juice of 2 limes, chopped cilantro, 0.5 tsp salt, and a pinch of pepper. Refrigerate until ready to serve.
Tip: Prepare this ahead of time to allow flavors to meld together.
- 3
In a bowl, combine the shrimp with 3 tbsp olive oil, remaining 4 minced garlic cloves, juice of 1 lime, paprika, red pepper flakes, salt, and black pepper. Let marinate for 10 minutes.
Tip: Don't over-marinate shrimp as the acid can make them tough.
- 4
Heat vegetable oil to 350°F in a deep skillet or Dutch oven. Carefully add cassava fries in batches, frying for 6-8 minutes until golden brown and crispy. Drain on paper towels and season with salt.
Tip: Fry in batches to maintain oil temperature and ensure even cooking.
- 5
Preheat a grill to medium-high heat (about 400°F) and lightly oil the grates with the remaining 3 tbsp olive oil.
Tip: A hot grill prevents shrimp from sticking and creates nice char marks.
- 6
Place marinated shrimp directly on the grill in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque, being careful not to overcook.
Tip: Shrimp cook very quickly, so watch them closely to prevent rubbery texture.
- 7
Arrange grilled shrimp and cassava fries on serving plates. Drizzle the lime-cilantro aioli over the shrimp and alongside the fries.
Tip: For presentation, garnish with fresh cilantro sprigs and lime wedges.
- 8
Serve immediately while the shrimp is warm and the fries are still crispy.
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