Recipe courtesy of Edison Mays Jr.

Grilled Shrimp on Taro Chip

  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 40 to 44 pieces
Save Recipe



3 to 4 finely minced garlic cloves

1/2 cup extra-virgin olive oil


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


2 1/4 cups small dice tomatoes

2 cups small dice avocado

1/4 cup chopped cilantro leaves

1 tablespoon lemon juice


  1. For Shrimp: Preheat a grill to high.
  2. 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.
  3. Remove shrimp from marinade and thread onto skewers. See Cook's Note*
  4. 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.
  5. 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.
  6. For Salsa: Combine tomatoes, avocado, cilantro, and lemon juice in a bowl. Gently fold together. Season, to taste, with salt and pepper.
  7. 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.

Creole Shrimp

Creole Shrimp

Sauteed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce

Kauai Prawns, Mango and Hearts of Palm Salad

Crepes Fruits de Mer

Greek Shrimp and Couscous

Neapolitan Calamari and Shrimp Salad

Pasta with Tequila, Avocado and Shrimp