Loaded Shrimp Cassava Fries with Spicy Aioli
Updated Apr 24, 2026, Published Dec 23, 2023
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Gluten-Free & Paleo Game Day Favorite
If you’re looking for a show-stopping appetizer that’s packed with flavor, texture, and just the right amount of indulgence, these loaded shrimp cassava fries are it.
Crispy, golden cassava fries are piled high with juicy shrimp, fresh toppings, and finished with a creamy, zesty spicy aioli. It’s the kind of dish that feels like something you’d order at a trendy restaurant, but you can absolutely make it at home.
And honestly? This is one of those recipes that disappears fast the second it hits the table.
Table of Contents
- Gluten-Free & Paleo Game Day Favorite
- Why You’ll Love These Loaded Cassava Fries
- What Makes This Recipe Special
- What You’ll Need
- Tips From My Kitchen
- When to Serve Loaded Shrimp Cassava Fries
- Easy Ways to Customize
- Frequently Asked Questions
- The Last (but not least) bite
- Loaded Shrimp Cassava Fries with Spicy Aioli Recipe
- need more snacks?
Why You’ll Love These Loaded Cassava Fries
This recipe hits every note: crispy, creamy, fresh, and a little spicy.
- Naturally gluten-free
- Paleo-friendly when using compliant ingredients
- Perfect for entertaining or game day
- Loaded with bold flavors and textures
- A fun alternative to traditional fries
Cassava (also called yuca) creates fries that are crispy on the outside and fluffy on the inside. Because it’s a grain-free root vegetable, it’s a great option for both gluten-free and Paleo lifestyles.
What Makes This Recipe Special
The magic of this dish is in the layers.
It starts with cassava fries that are boiled first, then baked until crispy, giving you that perfect balance of fluffy interior and golden edges.
Then comes the topping combination:
- Perfectly sautéed shrimp
- Fresh tomatoes and creamy avocado
- Red onion for a little bite
- Fresh cilantro for brightness
- A drizzle of spicy aioli that ties everything together
Each bite gives you a little crunch, a little creaminess, and a whole lot of flavor.
What You’ll Need
This recipe uses simple, fresh ingredients that come together beautifully:
- Frozen cassava (yuca)
- Olive oil
- Garlic powder, onion powder, paprika, oregano
- Shrimp, peeled and deveined
- Roma tomatoes
- Avocado
- Red onion
- Fresh cilantro
For the spicy aioli:
- Mayonnaise (use a Paleo-friendly mayo if needed)
- Hot sauce
- Fresh lime juice
- Chives
- Garlic powder
- Salt
Tips From My Kitchen
Boil before baking
This step is key. It softens the cassava so you get that fluffy inside and crispy outside once baked.
Don’t overcrowd the pan
Spread the fries out in a single layer so they crisp up instead of steaming.
Cook shrimp quickly
Shrimp cook fast, just a couple minutes per side until pink and opaque.
Add toppings just before serving
This keeps everything fresh and prevents the fries from getting soggy.
Make it Paleo-friendly
Swap in a compliant mayonnaise for the aioli and double-check your hot sauce to keep everything aligned with Paleo guidelines.
When to Serve Loaded Shrimp Cassava Fries
This is one of those recipes that works for so many occasions:
- Game day spreads
- Casual entertaining
- Appetizer platters
- Weekend snacks
- Fun dinner-for-sharing nights
It has that “restaurant-style appetizer” feel, but it’s surprisingly easy to pull off at home.
Easy Ways to Customize
You can easily make this recipe your own:
- Add jalapeños for extra heat
- Sprinkle with cheese or use a dairy-free/Paleo option
- Swap shrimp for grilled chicken or keep it vegetarian
- Add shredded lettuce for extra crunch
- Drizzle with additional sauces like chipotle or lime crema
Frequently Asked Questions
Yes, cassava is a root vegetable, making it naturally grain-free and suitable for a Paleo diet when prepared with compliant ingredients.
Yes, cassava is naturally gluten-free, making it a great alternative to traditional fries for those avoiding gluten.
Cassava (also called yuca) is a starchy root vegetable often found in the frozen section of grocery stores, especially in international aisles.
Yes, frozen cassava works perfectly and is often more convenient since it’s already peeled and prepped.
Serve immediately after assembling and add toppings just before serving to maintain crispness.
Yes, the aioli can be made ahead and stored in the refrigerator until ready to use.
Grilled chicken, steak, or even plant-based options work well.
Yes, after boiling, you can air fry the cassava for an even crispier texture.
The Last (but not least) bite
These loaded shrimp cassava fries are the kind of dish that feels fun, a little indulgent, and totally worth it. They’re crispy, colorful, and packed with flavor—everything you want in a shareable appetizer.
And the fact that they’re naturally gluten-free and easily Paleo-friendly just makes them that much better.
Loaded Shrimp Cassava Fries with Spicy Aioli
Ingredients
- 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
- ⅓ 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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