Banana Coconut Curry Shrimp

Why You’ll Love This Recipe

• Quick and Convenient: Ready in just 30 minutes, this one-pan recipe simplifies cooking and cleanup, making it perfect for busy schedules.

• Flavorful Fusion: The combination of sweet bananas with savory shrimp and vegetables, all enveloped in a creamy red curry coconut sauce, offers a delightful and unique taste experience.

• Nutritious and Balanced: This dish is dairy-free, gluten-free, and pescatarian, providing a wholesome meal rich in protein, healthy fats, and fiber.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Shrimp: Large raw shrimp, peeled and deveined.

• Bell Pepper: Red bell pepper, thinly sliced.

• Greens: Fresh spinach leaves.

• Bananas: Ripe bananas, sliced.

• Coconut Milk: Full-fat, unsweetened.

• Thai Red Curry Paste: Adds authentic flavor and heat.

• Fish Sauce: Provides depth and umami.

• Honey: For a touch of sweetness.

• Lemon Juice: Freshly squeezed.

• Olive Oil: For sautéing.

• Seasonings: Salt, freshly ground black pepper, and red pepper flakes.

Directions

1. Prepare the Shrimp: Season the shrimp with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from the skillet and set aside.

2. Sauté the Bell Pepper: In the same skillet, add more olive oil if needed and sauté the sliced bell pepper until slightly charred and tender, approximately 4 minutes. Remove and set aside.

3. Create the Curry Sauce: In the same skillet, combine coconut milk, red curry paste, fish sauce, honey, and lemon juice. Stir continuously over medium heat for about 5 minutes until the sauce achieves a uniform consistency.

4. Incorporate Spinach and Bananas: Add the fresh spinach to the sauce, stirring until it wilts completely. Then, gently fold in the sliced bananas and the sautéed bell peppers.

5. Combine and Serve: Return the cooked shrimp to the skillet, ensuring they are well-coated with the curry sauce. Heat through for a couple of minutes. Serve the dish warm, accompanied by steamed rice or your preferred side.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Variations

• Protein Alternatives: Substitute shrimp with other seafood like scallops or salmon for a different twist.

• Vegetable Additions: Enhance the dish by adding vegetables such as snow peas, snap peas, or mushrooms.

• Fruit Substitutions: Replace bananas with mango slices to introduce a different kind of sweetness.

Storage/Reheating

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Gently reheat the curry in a skillet over low to medium heat, adding a splash of water or coconut milk if the sauce has thickened. Alternatively, microwave in short intervals, stirring in between, until heated through.

FAQs

How spicy is this dish?

The spiciness depends on the amount of red curry paste used. Adjust the quantity to suit your heat preference.

Can I use frozen shrimp?

Yes, ensure they are fully thawed and patted dry before cooking to achieve the best texture.

Is there a substitute for fish sauce?

Soy sauce can be used as an alternative, though it will slightly alter the flavor profile.

Can I make this dish vegetarian?

Absolutely, replace the shrimp with tofu or a medley of vegetables for a vegetarian version.

What type of rice pairs best with this curry?

Jasmine or basmati rice complements the flavors well, but any steamed rice will work.

How can I thicken the curry sauce?

The bananas naturally thicken the sauce. For a thicker consistency, let the sauce simmer a bit longer.

Can I prepare this dish ahead of time?

It's best enjoyed fresh, but you can prepare the components ahead and combine them just before serving.

What can I use instead of bananas?

Mango slices make a great alternative, offering a different but complementary sweetness.

Is this recipe suitable for meal prep?

Yes, it stores well and can be portioned out for meals throughout the week.

Can I freeze the leftovers?

Freezing is not recommended as the texture of the bananas and shrimp may change upon thawing.

Conclusion

Banana Coconut Curry Shrimp is a delightful fusion of flavors and textures that brings a taste of Thai cuisine to your table. Its quick preparation time and one-pan convenience make it an excellent choice for busy nights, while the combination of sweet and savory elements makes it a memorable dish to share with loved ones.

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Banana Coconut Curry Shrimp is a quick and flavorful Thai-inspired recipe that blends succulent shrimp, sweet bananas, bell peppers, and spinach in a creamy coconut red curry sauce. Ready in 30 minutes, this vibrant, one-pan dish is perfect for busy weeknights or elegant entertaining. Dairy-free, gluten-free, and packed with protein and fiber.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

1 lb large raw shrimp, peeled and deveined

1 red bell pepper, thinly sliced

2 cups fresh spinach leaves

2 ripe bananas, sliced

1 can (13.5 oz) full-fat unsweetened coconut milk

2 tbsp Thai red curry paste (adjust to taste)

1 tbsp fish sauce

1 tbsp honey

1 tbsp freshly squeezed lemon juice

2 tbsp olive oil (divided)

Salt, to taste

Freshly ground black pepper, to taste

Red pepper flakes, to taste (optional)

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Instructions

• Prepare the Shrimp: Season the shrimp with salt and pepper. In a large skillet, heat olive oil over medium heat. Add shrimp and cook for 3-4 minutes until pink and opaque. Remove and set aside.

• Sauté the Bell Pepper: In the same skillet, add more olive oil if needed and sauté the bell pepper for 4 minutes until slightly charred and tender. Remove and set aside.

• Make the Curry Sauce: In the same skillet, combine coconut milk, red curry paste, fish sauce, honey, and lemon juice. Stir continuously for about 5 minutes until the sauce is well-mixed.

• Add Spinach and Bananas: Add fresh spinach to the sauce and stir until it wilts. Fold in sliced bananas and sautéed bell peppers.

• Combine and Serve: Add the shrimp back to the skillet and coat them in the curry sauce. Heat through for a couple of minutes, then serve warm with steamed rice or your preferred side.

Notes

• Protein Alternatives: Replace shrimp with other seafood like scallops or salmon for variation.

• Vegetable Options: Add snap peas, snow peas, or mushrooms for extra crunch and flavor.

• Fruit Alternatives: Mango slices are a great substitute for bananas, providing a unique sweet twist.

• Reheating: Reheat gently in a skillet or microwave. Add extra coconut milk if the sauce thickens.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.