Best 3 Shrimp And Banana Recipes

Tantalize your taste buds with a culinary journey that blends the sweet and savory flavors of shrimp and banana in a symphony of unique and delectable recipes. This article presents a diverse collection of shrimp and banana dishes, ranging from tantalizing appetizers to hearty main courses and refreshing desserts. Each recipe is carefully crafted to showcase the perfect balance between the succulent shrimp and the naturally sweet and creamy banana, resulting in unforgettable gastronomic experiences.

Embark on a culinary adventure with our enticing shrimp and banana spring rolls, featuring crispy wrappers enveloping a flavorful filling of succulent shrimp, ripe bananas, and aromatic herbs. Delight in the sweet and spicy fusion of our shrimp and banana curry, where tender shrimp and sweet bananas are immersed in a rich and flavorful curry sauce, creating a symphony of flavors that dance on the palate. Discover the perfect harmony of textures and flavors in our grilled shrimp and banana skewers, where juicy shrimp and caramelized bananas are skewered and grilled to perfection, offering a delightful interplay of sweet and savory notes.

For a refreshing twist, indulge in our tropical shrimp and banana salad, where succulent shrimp and sweet bananas are tossed with crisp greens, tangy dressing, and a hint of coconut, resulting in a vibrant and flavorful dish that transports you to a tropical paradise. Satisfy your sweet cravings with our indulgent shrimp and banana fritters, where ripe bananas are combined with tender shrimp and coated in a golden-brown batter, creating a crispy exterior and a soft and flavorful interior that will leave you wanting more.

Dive into the diverse world of shrimp and banana culinary creations and elevate your taste buds to new heights with our carefully curated collection of recipes. Each dish offers a unique interpretation of this extraordinary flavor combination, ensuring an unforgettable and delectable journey through the world of shrimp and banana cuisine.

Here are our top 3 tried and tested recipes!

SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE

Shrimp with Banana Curry and Steamed Coconut Rice image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 27

Ingredients

2 ounces peanut oil, plus 2 ounces
24 jumbo shrimp
3 cloves garlic, smashed
1/4 cup chopped ginger
1/4 cup chopped green onions
2 stalks lemongrass, chopped
1 green apple, cored and chopped
1/2 cup chopped galangal
2 bananas, peeled and chopped
1 teaspoon ground cumin
4 tablespoons curry powder
1 lemon, juiced
1 lime, juiced
1 orange, juiced
4 tablespoons tamarind paste
5 cups coconut milk
1/4 cup chopped cilantro leaves
1/4 cup torn Thai basil leaves
3 kaffir lime leaves
Coconut Rice, recipe follows
2 cups jasmine rice
1/4 pound butter
1 orange, zested
1 tablespoon ground cumin
1 cup fresh grated coconut
Pinch saffron
1/4 cup chiffonade cilantro, Thai basil, or mint leaves

Steps:

In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.

SHRIMP AND BANANA

Shrimp and Banana image

Provided by Roger Mooking

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

20 shrimp, peeled and deveined with tails on
Vegetable oil
Salt and pepper
Salt and pepper
4 tablespoons shallots, brunoise (about 1 1/2 shallots)
1 tablespoon finely chopped garlic (about 4 cloves)
4 very ripe bananas (so ripe that the skins are black)
1:1 low-sodium soya/water (1/2 cup of each)
Roughly 3 tablespoons sambal
1 teaspoon honey
Juice of 2 limes
1 cup fresh cilantro, chopped
Onion sprouts, for garnish

Steps:

Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.

SHRIMP AND GREEN BANANA CURRY (FROM THE ISLAND OF MAURITIUS)

Shrimp and Green Banana Curry (From the Island of Mauritius) image

The food of Mauritius is a fascinating fusion of Chinese, Creole (island), French and Indian cuisine, also with input from South East Asia. France has had a strong influence here, and the main languages are Mauritian Creole and French. The food is either delicate, or spicy and hot. Fruits are used in abundance. This is a simple taste from that far-flung Indian Ocean island, a beloved holiday spot for South Africans. The coral-reef lagoons around most of the island is reminiscent of the Bahamas. I lifted the basic recipe from the local Sunday Times, but I tweaked it. As far as portions go, I always feel it depends on who's eating, and how hungry they are! You decide.

Provided by Zurie

Categories Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 tablespoons oil (for frying, you might need more)
1 large onion, sliced
1 tablespoon medium curry (fresh and good quality)
1 teaspoon ground cumin
2 teaspoons coriander seeds, crushed
2 teaspoons ginger, finely chopped
2 teaspoons garlic, finely chopped
6 bananas, large, green, peeled and cut into 1-inch slices
1 lb shrimp, peeled, raw weight (can be frozen, but preferably not cooked)
4 curry leaves (or use lemon leaves and bash a little)
4 tomatoes, ripe, peeled, juice pressed out, chopped
1 -2 hot pepper, green, chopped (remove seeds if worried about heat)
1 teaspoon sugar
salt
chopped cilantro, for serving
desiccated coconut, for serving (optional)

Steps:

Add cumin to the curry powder, add the wet spices and coriander, and add just a bit of water, to mix to a paste.
Fry the onion until transparent. Add the spice mixture, and stir so it fries and the flavour is released. If it's too thick, add a little more water.
Add the bananas and stir. Add about 1/2 cup water, cover, and simmer for about 6 minutes.
Add the shrimps, curry or lemon leaves, chopped tomato, hot peppers and sugar. Stir over medium heat, turn heat down, and cook about 8 minutes, until bananas are soft and the shrimps pink and curled. Make sure the banana has softened -- this will depend on degree of greenness or ripeness!
Taste for seasoning and add salt.
Serve over rice and sprinkle over chopped cilantro. Dessicated coconut can be served on the side, or over the dish as well.

Tips:

Select the right shrimp: Opt for fresh or frozen shrimp that are deveined and peeled. If using frozen shrimp, thaw them properly before cooking.
Use ripe bananas: The riper the bananas, the sweeter the dish will be. Look for bananas with a bright yellow peel and no green tinge.
Marinate the shrimp: Marinating the shrimp in a flavorful mixture of soy sauce, garlic, and ginger enhances their taste. Allow the shrimp to marinate for at least 30 minutes, or up to overnight.
Cook the shrimp properly: Overcooking can make the shrimp tough and rubbery. Cook the shrimp until they are opaque and pink, just a few minutes per side.
Use a nonstick skillet: A nonstick skillet prevents the shrimp and bananas from sticking during cooking.
Add the bananas at the end: Bananas cook quickly, so add them to the skillet towards the end of cooking to prevent them from becoming mushy.
Serve immediately: Shrimp and banana stir-fry is best served hot and fresh. Garnish with chopped green onions or cilantro for extra flavor.

Conclusion:

Shrimp and banana stir-fry is a quick and easy dish that is perfect for a weeknight meal. It is a delicious and healthy combination of shrimp, bananas, and vegetables. The shrimp are marinated in a flavorful mixture of soy sauce, garlic, and ginger, then cooked until tender. The bananas add a touch of sweetness and the vegetables provide a crunchy texture. This dish is sure to be a hit with the whole family!