banana curry shrimp

Banana Coconut Curry Shrimp is a Thai-inspired recipe that comes together in just 30 minutes, made entirely in one pan! It features spinach, bell peppers, bananas, and a creamy red curry coconut milk sauce. Serve this easy weeknight dinner with steamy rice! It&#39;s dairy-free, gluten-free, and Pescatarian, packed with veggies and protein.

Banana Coconut Curry Shrimp

raw shrimp (peeled, deveined, tails removed)

salt

black pepper

olive oil (divided)

red bell pepper (thinly sliced)

olive oil

oz full-fat unsweetened coconut milk

red curry paste

fish sauce

honey

lemon juice

spinach

bananas (sliced)

lemon slices

Heat a large, high-sided skillet (I used cast iron) over medium heat for about 2 minutes.

Toss the shrimp with salt, freshly ground black pepper, and 1 tablespoon of olive oil.

Add 2 tablespoons of olive oil to the hot skillet. Add shrimp without overcrowding (you might have to cook in 2 batches).

Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes, until pink. Remove from heat.

Cook shrimp

Add thinly sliced bell pepper and 1 tablespoon of olive oil to the same, now empty, skillet, and cook it for about 4 minutes, occasionally stirring, on medium heat, until a little bit charred. Remove the cooked bell pepper to the plate.

Cook bell pepper

To the same, now empty, skillet, add coconut milk, red curry paste, fish sauce, honey, and lemon juice. Cook, constantly stirring, on medium heat, for about 5 minutes until all the ingredients blend and the coconut milk sauce has an even consistency.

Add fresh spinach and continue cooking, stirring, until it wilts completely.

Add sliced bananas and cooked sliced bell peppers. Stir to combine.

Make red curry coconut milk sauce

Return the cooked shrimp to the skillet with the red curry coconut milk sauce and reheat.

When serving, garnish with fresh lemon slices.

Assembly

Very tasty curry that we could use for the bananas on the counter. Thank you Julia! My husband and I love it so much! We kind of cut a lemon wedge into tiny pieces and mixed it into the curry to pair it with steamed rice. Yummy!

Sooo delicious!  So good!    We could not stop eating this!

I made this tonight. It was delicious…it however took me about 1.5 hrs (which incl.peeling shrimp) If I had prepared ahead of time it would have taken much less time  I did add some sliced mushrooms and they were a great addition.  Definitely worth the time and effort.  Rates it 6 *

I made this last evening for my husband and our good friends.  In a word, fantastic! Talk about layers of flavour. There was not a scrap left.

I love this recipe! It's so flavorful and easy to make.

Julia, your recipes never fail.  This was my first time cooking with coconut milk, red curry paste, and fish sauce.  My husband and two teen sons loved dinner tonight.  Thank you!

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The most viewed banana curry shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Banana Coconut Curry Shrimp

The most viewed banana curry shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine