This recipe also works well with scallops, mussels, or clams. If banana leaves are unavailable, use two layers of aluminum foil and reduce cooking time to 5 to 7 minutes.
1 pound large shrimp, peeled and deveined
2 tablespoons fresh lime juice
1 cup chopped yellow onion, divided
1 cup chopped red bell pepper, divided
2 garlic cloves
1 cup Thai basil leaves, roughly torn
2 teaspoons ground coriander
2 teaspoons hot sauce (optional)
Salt and pepper to taste
4 (10- x 15-inch) pieces banana leaves, trimmed and wiped with damp cloth
1/4 cup chopped fresh cilantro
How to Make It
Toss shrimp with lime juice.
Combine 1/2 cup onion, 1/2 cup bell pepper, and garlic in the bowl of a food processor; pulse until finely chopped. Combine shrimp with onion mixture, remaining onion and bell pepper, and next 3 ingredients. Season with salt and pepper.
Place one banana leaf on a 12- x 16-inch piece of aluminum foil. Spread half of the shrimp mixture in center of leaf. Cover it with second banana leaf and another 12- x 16-inch piece of foil. Roll 4 edges of foil over tightly to form a pouch. Repeat with remaining banana leaves, foil, and shrimp.
Grill pouches, covered with grill lid, over medium heat 8 to 10 minutes. Remove pouches from grill. Remove foil; place pouches onto serving plates. Cut a slit in center of leaves, and peel back. Sprinkle with cilantro.