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Banana Coconut Curry Shrimp

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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.

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)

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.

Find it online: https://recipesbyjanet.com/banana-coconut-curry-shrimp/