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.

Pat Tanumihardja
Recipe by Coastal Living September 2007

Gallery

Jean Allsopp; Styling: Ashley Strickland

Recipe Summary

Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss shrimp with lime juice.

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  • 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.

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