Mahi mahi is a fish that pairs well with this ginger sauce because it balances sweet and sour flavors. This recipe comes together quickly and is fantastic. You will adore it!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 small unripe (green) bananas
- 2 tablespoons olive oil, divided
- 1 green bell pepper, sliced into thin rings
- 1 cup small shrimp – peeled and deveined
- 1 cup crabmeat
- 1 sweet onion, chopped
- 1 pinch salt and pepper to taste
- 1 teaspoon white sugar
- ¾ cup red wine vinegar
- 2 slices crisp cooked bacon, crumbled
- 1 hard-cooked egg, peeled and sliced (Optional)
Instructions
- Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
- Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
- Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 136 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This was fabulous! I served it for 100+ at my workplace for “International Day”. They loved it and were so surprised that it was BANANAS not potatoes 🙂 It’s rapidly become one of my favorite dishes at home and now in my menu rotations 🙂 I take the crab out for myself due to an allergy, but substitute it with scallops. MMMMMmmmm!
I followed the instructions as written, but I did not care for this recipe.
If you are up for something different that blends several unqiue flavors quite well, give this salad a try! So good! 20 minutes worked for my fairly unripe bananas (kind of hard to find perfectly green ones), but make sure they cool all the way before mixing everything together or they can get mushy. When I make it again, I think I will cut the green peppers into chunks instead of rings and put a little more sugar in – the recipe calls for 1 teaspooon, but I would use 2 next time because the vinegar is so tangy. I also used real crabmeat, and next time I think I would use artificial because the subtle taste of the real thing got lost in all of the other flavors. Just some thoughts on how I might adjust it – but I would definitely make it again! Delicious and perfect for summer!! Thanks!
This salad is absolutely delicious! I took it to a potluck and it was a big hit. Served cold, like a potato salad. (It would help to have an approx. banana cook time. I did 20-25 minutes, I was worried it was too much, but I cooled them completely in the refrigerator and they firmed up.) Everyone should be adventurous and try this. It’s great! Thanks!