Shrimp With Banana, Guava Salsa over Coconut Rice

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
- Ready In:
- 30mins
- Serves:
- Units:
1
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ingredients
- 1 1⁄4 lbs shrimp
- 1 tablespoon vegetable oil
-
MARINADE
- 1⁄2 cup orange juice
- 1⁄2 cup cilantro, chopped
- 1 tablespoon lime juice
-
SALSA
- 1 tablespoon olive oil
- 2 tablespoons green onions, chopped
- 1 cup papaya, chopped
- 1⁄2 cup orange juice
- 1⁄2 cup guava juice
- 2 tablespoons brown sugar
- 1 tablespoon curry powder
- 1⁄2 teaspoon cinnamon
- 3 tablespoons lime juice
-
RICE
- 2 cups coconut milk
- 1 cup white rice
- 1 teaspoon salt
- 3 bananas, chopped (small red or fingerling)
directions
- Combine orange juice, cilantro, lime juice and shrimp (remove shells and tail).
- Cover and marinate in refrigerator 30 minutes to 4 hours.
- Combine salsa ingredients EXCEPT bananas and chill.
- Bring coconut milk to a boil, add rice and salt.
- Cover and cook over low heat until rice is done.
- In a large saute pan, add 1 tablespoon olive oil and drained shrimp. Discard marinade.
- Cook shrimp until opaque and remove from heat.
- TO SERVE:.
- Add chopped bananas to salsa. Place a mound of rice on plate, then shrimp, top with salsa.
- Can sprinkle on a little paprika and garnish with cilantro.
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RECIPE MADE WITH LOVE BY
@CoolMonday
Contributor
@CoolMonday
Contributor
"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"
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