Shrimp and Banana

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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. 
  2. 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.
  3. 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.
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