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Grilled Shrimp with Malanga Puree and Mango-Star Fruit Sauce Recipe

Exotic fruit and jumbo shrimp shine

Grilled Shrimp With Malanga Puree and Mango-Star Fruit Sauce
Grilled Shrimp With Malanga Puree and Mango-Star Fruit Sauce Jon Whittle

We do a lot of traveling, and when we say a lot, we mean it. We can’t say, however, that we remember seeing such an interesting and pleasing dish as this mega-shrimp beauty served at Casa Vieja Lodge in Guatemala. If you’re a shrimp fan, it’s a must-make. Vaya con dios, pescadores. This dish pairs perfectly with a Tito’s Mango Getaway.

Ingredients | Serves 4

  • 20 U-8 to U-10 jumbo shrimp, shelled and deveined; head and tail on, if desired
  • 1 medium malanga (taro root)
  • 1 cup haricot verts, trimmed
  • 8 black grapes, quartered
  • 2 Tbsp. each: pistachio, almond and macadamia nut, roasted and chopped
  • 1 ripe mango, chopped
  • 2 ripe star fruit, chopped
  • 1 Tbsp. sugar
  • Canola oil for frying
  • Salt


Rinse shrimp in cold water; drain on paper towels and refrigerate. Peel the malanga, and cut on a ­mandolin into thin slices. Cook half of the slices in salted water until very tender; fry the other half to make chips, drain on paper towels, and dust with salt. Drain the cooked malanga, process to a puree, and season with salt; keep warm.

Blanch the green beans in boiling water for 2 minutes, and remove to an ice bath to stop the cooking. For the sauce, cook the chopped mango and star fruit over medium heat until soft, add the sugar, and strain through a sieve. On a hot grill, cook the shrimp for approximately 1 minute per side, until cooked through and opaque.

To serve, place the malanga puree on a plate, top with 4 to 5 shrimp, and drizzle the fruit sauce over the shrimp. Serve the haricot verts topped with grapes and nuts on the side; garnish with fried malanga chips.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.

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