Loaded Shrimp Cassava Fries with Spicy Aioli

Cassava (also known as yucca) is a starchy tuber that can be found in the international frozen food section of most grocery stores. Pile on the toppings, dip them in a spicy aioli, and you’ll see why cassava makes for the perfect game day fry.

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Loaded Shrimp Cassava Fries with Spicy Aioli

Prep Time20 mins
Cook Time1 hr 10 mins
Course: Main Course
Servings: 6
Calories: 573kcal


  • 2 pounds (.9 kg) frozen cassava
  • ¼ cup (59 mL) extra-virgin olive oil, divided
  • 1 teaspoon (6 g) kosher salt
  • ½ teaspoon (.5 g) dried oregano
  • ½ teaspoon (1.5 g) garlic powder
  • ½ teaspoon (1.5 g) onion powder
  • ½ teaspoon (1 g) paprika
  • ¼ teaspoon (.6 g) freshly ground black pepper
  • 1 pound (454 g) medium shrimp, peeled and deveined
  • 2 Roma tomatoes , diced
  • 1 avocado , diced
  • ½ cup (57 g) red onion, diced
  • cup (20 g) fresh cilantro, chopped

For the Spicy Aioli

  • ½ cup (118.3 mL) mayonnaise, homemade or Paleo compliant
  • 1 tablespoon (15 mL) hot sauce
  • 1 tablespoon (15 mL) fresh lime juice
  • 1 tablespoon (1.5 g) fresh chives, finely chopped
  • ½ teaspoon (1.5 g) garlic powder
  • ½ teaspoon (3 g) kosher salt


  • Preheat the oven to 400°F.
  • Place the cassava in a large pot and cover it with a few inches of water. Bring to a boil, cover, and cook the cassava until it is just fork-tender, about 20-25 minutes. Drain the cassava. Once it is cool enough to handle, cut it lengthwise into ½ -inch thick logs.
  • In a large mixing bowl, whisk together 2 tablespoons (30 mL) of olive oil, salt, oregano, garlic powder, onion powder, paprika, and black pepper. Add the cassava to the bowl and gently toss until it is evenly coated.
  • Line a baking sheet with parchment paper or silicon mat and spread the fries on top in a single layer. Transfer to the oven and bake for 30-35 minutes until crispy and golden brown, flipping the fries once halfway through.
  • Meanwhile, heat another 2 tablespoons of olive oil in a large skillet over medium high heat. Add the shrimp to the skillet and cook for 2-3 minutes per side until the shrimp is pink and no longer translucent. Remove the skillet from heat and set aside.
  • Remove the fries from the oven and top with the cooked shrimp, tomatoes, avocados, red onion, and cilantro. Drizzle the aioli on top and serve the remaining aioli on the side.

For the Spicy Aioli

  • Combine all the ingredients in a mixing bowl and stir until well combined. Refrigerate in a covered container until ready to use.


Nutrition Facts
Loaded Shrimp Cassava Fries with Spicy Aioli
Amount Per Serving
Calories 573 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g15%
Trans Fat 0.003g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 122mg41%
Sodium 862mg36%
Potassium 867mg25%
Carbohydrates 65g22%
Fiber 6g24%
Sugar 4g4%
Protein 18g36%
Vitamin A 413IU8%
Vitamin C 41mg50%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Brian Kavanagh Fries Shrimp Spicy
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