Grilled Shrimp on Taro Chip

Total Time:
50 min
20 min
10 min
20 min

40 to 44 pieces

  • Shrimp:
  • 3 to 4 finely minced garlic cloves
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Fresh cracked black pepper
  • 2/3 cup minced green onions
  • 1/2 to 3/4 cup white wine
  • 1 tablespoon lime juice
  • 2 pounds (21/25 count per pound) tiger shrimp, peled and divined
  • Skewers, soaked in water for 30 minutes
  • Taro chips:
  • 1 to 2 peeled taro root (2 inches in diameter)
  • 3 cups vegetable oil
  • Salsa:
  • 2 1/4 cups small dice tomatoes
  • 2 cups small dice avocado
  • 1/4 cup chopped cilantro leaves
  • 1 tablespoon lemon juice

For Shrimp: Preheat a grill to high.

In a large bowl, combine garlic, olive oil, salt, pepper, green onions, white wine, and lime juice to make a marinade. Place shrimp in the marinade and marinate for 10 to 15 minutes.

Remove shrimp from marinade and thread onto skewers. See Cook's Note*

Place shrimp on a hot grill for 1 1/2 to 2 minutes on each side, or until they turn pink. Do not overcook. Remove from the grill and remove the shrimp from the skewers.

For Taro chip: Place a 10-inch straight-sided saute pan over medium high heat. Add the oil and heat until it reaches a temperature of 350 degrees F. Slice taro root thinly, a little thicker than a potato chip. It is easiest to do this on a mandoline. Once oil is up to temperature, fry the sliced taro root until lightly golden brown, about 2 minutes. Drain on a paper towel, salt, and set them side.

For Salsa: Combine tomatoes, avocado, cilantro, and lemon juice in a bowl. Gently fold together. Season, to taste, with salt and pepper.

To assemble, place 1 shrimp on top of a taro chip and garnish with 1/4 teaspoon of salsa. Arrange on a platter.

Cook's Note*:

When stringing the shrimp on skewers, we advise not to crowd the shrimp too close together because they will not cook evenly.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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