2 ratings

Shrimp and Banana Cocktail

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

This recipe comes courtesy of Food Network.


  • 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)
  • 4 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


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.