Shrimp With Banana, Guava Salsa over Coconut Rice

READY IN: 30mins
Recipe by CoolMonday

I love finding new ways to fix shrimp, and this one was a little different. Found it at fl-seafood.com along with some others which I will post. Time does not include refrigerator time

Top Review by Ambervim

This is a great blend of flavors. I had no guava or papaya so used mango instead. Replaced lime with lemon. I was surprised at how mild the flavor was. Has some chopped pecans on the counter so I sprinkled a few on top and that was a great addition. Definitely needs to be salted at the table.

Ingredients Nutrition

Directions

  1. Combine orange juice, cilantro, lime juice and shrimp (remove shells and tail).
  2. Cover and marinate in refrigerator 30 minutes to 4 hours.
  3. Combine salsa ingredients EXCEPT bananas and chill.
  4. Bring coconut milk to a boil, add rice and salt.
  5. Cover and cook over low heat until rice is done.
  6. In a large saute pan, add 1 tablespoon olive oil and drained shrimp. Discard marinade.
  7. Cook shrimp until opaque and remove from heat.
  8. TO SERVE:.
  9. Add chopped bananas to salsa. Place a mound of rice on plate, then shrimp, top with salsa.
  10. Can sprinkle on a little paprika and garnish with cilantro.

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