Grilled Shrimp in Banana-leaf Pouch

Photo: Jean Allsopp; Styling: Ashley Strickland

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.

Yield: Makes 2 servings
Recipe from Coastal Living

More From Coastal Living


  • 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


  1. Toss shrimp with lime juice.
  2. 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.
  3. 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.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Shrimp in Banana-leaf Pouch Recipe at a Glance
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy