Tropical Coconut and Banana Shrimp
Transport your taste buds to paradise with this Tropical Coconut and Banana Shrimp recipe—a vibrant fusion of sweet, savory, and spicy flavors that'll leave you craving more. Succulent shrimp are marinated in a zesty blend of lime juice, curry powder, and red chili flakes, then sautéed to perfection. The dish's tropical twist comes from creamy coconut milk and tender banana slices, creating a luscious sauce that pairs beautifully with the shredded coconut's nutty texture. Infused with aromatic garlic and ginger, this quick and easy dinner is ready in just 35 minutes, making it perfect for weeknight meals or special occasions. Serve this flavorful dish over fluffy white rice, and finish with a sprinkle of fresh cilantro for a stunning and satisfying meal that’s bursting with island-inspired vibes.
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Recipe Information
Ingredients
- 1 lb shrimp (large, peeled and deveined)
- 1 ripe banana
- 1 cup coconut milk (unsweetened)
- 0.5 cup shredded coconut (unsweetened)
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp curry powder
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
- 2 tbsp olive oil
- 2 tbsp cilantro (chopped, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red chili flakes (optional, for heat)
- 2 cups white rice (cooked, for serving)
Instructions
In a medium-sized bowl, combine the peeled and deveined shrimp, lime juice, curry powder, salt, black pepper, and red chili flakes (if using). Stir to coat the shrimp evenly, then set aside to marinate for 10 minutes.
While the shrimp is marinating, slice the banana into thin rounds and set aside. Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Once the oil is hot, add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil along with the minced garlic and grated ginger. Sauté for 1 minute, or until fragrant.
Pour in the coconut milk and bring it to a gentle simmer. Add the shredded coconut and stir to combine.
Once the sauce is simmering, gently add the banana slices to the skillet. Cook for 2-3 minutes, allowing the bananas to soften slightly.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Simmer for an additional 2-3 minutes to allow the flavors to meld.
Remove the skillet from heat and garnish the dish with chopped cilantro.
Serve the Tropical Coconut and Banana Shrimp over a bed of cooked white rice and enjoy!
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 25.6 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2695 mg | 57% | |
*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.
