Shrimp and Banana Cocktail

Seafood and fruit collide in this surprisingly tasty spin on shrimp cocktail

This recipe comes courtesy of Food Network.

4
Servings
106
Calories Per Serving
Deliver Ingredients

Ingredients

  • 20  Shrimp, peeled and deveined with tails on
  • Vegetable oil, as needed
  • Salt and pepper, to taste
  • 4  Tablespoons  shallots, brunoise (about 1 1/2 shallots)
  • 1  Tablespoon  finely chopped garlic (about 4 cloves)
  • Very ripe bananas (so ripe that the skins are black)
  • 1/2  Cup  low-sodium soy sauce
  • 1/2  Cup  water
  • 3  Tablespoons  sambal
  • 1  Teaspoon  honey
  • Juice of 2 limes
  • 1  Cup  fresh cilantro, chopped
  • Onion sprouts, for garnish

Directions

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.

Add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.

Mix the water and soy together, add the 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.

Nutritional Facts

Total Fat
1g
1%
Sugar
7g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
18g
14%
Protein
7g
15%
Vitamin A, RAE
165µg
24%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
208µg
100%
Calcium, Ca
148mg
15%
Choline, total
23mg
5%
Fiber, total dietary
4g
16%
Folate, total
76µg
19%
Iron, Fe
4mg
22%
Magnesium, Mg
73mg
23%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
144mg
21%
Selenium, Se
3µg
5%
Sodium, Na
972mg
65%
Water
89g
3%
Zinc, Zn
1mg
13%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.