Sauteed Shrimp with Curried Banana Sauce
Elevate your seafood game with this unique and flavorful recipe for Sautéed Shrimp with Curried Banana Sauce. Juicy, perfectly seasoned shrimp are seared to golden perfection and paired with a velvety, spiced banana coconut curry sauce that’s bursting with tropical flair. Ripe bananas add natural sweetness and creaminess, balanced by aromatic curry powder, garlic, ginger, and a touch of lime juice for tangy brightness. The optional hint of red chili flakes gives it just the right kick, while fresh cilantro ties everything together beautifully. This easy, 35-minute dish is ideal for weeknight dinners or impressing guests, served over fluffy rice for a complete, aromatic meal. If you’re looking for a bold seafood dish with a Caribbean-inspired twist, this creamy shrimp curry with bananas is sure to captivate your taste buds!
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Recipe Information
Ingredients
- 450 grams Shrimp (peeled and deveined)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 Ripe bananas
- 400 milliliters Coconut milk
- 1.5 teaspoons Curry powder
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (chopped)
- 0.25 teaspoon Red chili flakes (optional)
- 4 cups Cooked rice (for serving)
Instructions
Season the shrimp with salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the shrimp for 2-3 minutes on each side, until pink and just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Peel and slice the bananas, then add them to the skillet. Cook for 2-3 minutes, stirring occasionally, until the bananas soften and start to break down.
Stir in the curry powder and red chili flakes (if using) and cook for an additional 1-2 minutes to toast the spices.
Pour in the coconut milk and stir to combine. Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Blend the sauce using an immersion blender (or carefully transfer to a blender) until smooth. Return the sauce to the skillet.
Stir in the lime juice and chopped cilantro. Adjust seasoning with additional salt and black pepper if needed.
Return the cooked shrimp to the skillet and stir to coat them in the banana curry sauce. Cook for 2-3 minutes to warm through.
Serve the sauteed shrimp with curried banana sauce over cooked rice. Garnish with extra cilantro, if desired.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 14.8 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 79 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
