| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 259 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 18 g |
| Protein | 16 g |
| Cholesterol | 40 mg |
| Sodium | 7223 mg |
Reviews
nice recipe with a Caribbean twist not super sweet or spicy perfect I made homemade coconut milk added rice tonit and put shrimp with the mixture on top. delicious
great recipe to break the monotony of shrimp recipes
Amazing…. made this twice in one week. the first time I did not have the sambal, fresh cilantro, soya or sprouts. I think my version was so much better. I used soy sauce, Asian hot sauce, dry parsley and no sprouts. The first time I serviced it over Jasmine rice. Mine was so much better.
I will start by saying this recipe did have a lot of flavor. I’m giving it 3 stars because I thought it tasted a little strange. Something about cooked bananas in a savory dish just didn’t make my taste buds sing, BUT thats not to sayit won’t make yours. I think it’s worth a shot making to see if the flavors are something you’d like. It was just the right amount of spicy for me, salty but not too salty. Just a little sweet. Definitely packs a wallop. Try it, see if you like it, but I certainly wouldn’t serve it on a special occasion without a trial run first. Maybe you’ll like it, maybe you won’t.
I feel compelled to write a review for this recipe. This is the best Caribbean type recipe I have had in a while. The flavors of the banana and spiciness of the sambal mix well with the garlic and onions for a unique Caribbean flavor that just pop in your mouth. This is one that I will keep to use when I have bananas that didn’t get eaten in time. My husband and I both are raving about this recipe. We will add brown rice next time to make this a more filling meal!
I saw the recipe from the show “best thing I ever made”. After trying this dish, I have to say that I wasn’t impress at all. There was nothing special about it, it’s just blah. It’s ironic, but i think the banana flavor and the shrimps were at odds, the taste was about as funny as the name of the dish itself.
I wasn’t a big fan of this recipe. To me, the flavors didn’t mix well. My bananas were perfectly overripe and the I thought the heat was a good amount, but I have other shrimp dishes I would prefer to make – or more importantly – that we would prefer to eat.
Good, but pretty salty & I didn’t taste the banana.
After coming home from a trip, I walked in to see some overripe bananas and immediately remembered this episode and Roger’s recipe. Needless to say, I was not disappointed. I did not think the bananas were overpowering and the heat was just right with the recommended amount of sambal. I also had to make the sauce without the shrimp due to accommodating a food allergy but I don’t think that hurt anything. And it was just as delicious over some salmon!
Made this tonight and it was DELICIOUS! I used bananas that weren’t black yet, and it was still really tasty! I didn’t tell my boyfriend what was in it but he could tell it was fruit. He guessed pineapple and mango but not banana. It was definitely the perfect combination of sweet and spicy to us. Will most definitely make again and experiment by adding some bell peppers, vegetables, maybe pineapple. Big hit!