top of page

savory shrimp in banana leaf

Savory shrimp wrapped in banana leaves is a delicious and aromatic dish that brings together the flavors of shrimp, herbs, and spices. The banana leaves not only infuse the shrimp with a delightful fragrance but also help keep the moisture and flavors intact during cooking.


  • 4 banana leaves cleaned and trimmed to 10 x 12 inch pieces 

  • 1/3 cup cilantro finely chopped 


  • 1 lb 16-20 Tropical Sunshine easy peel shrimp 

  • 2 tbsp. lime juice fresh squeezed 

  • ¼ tsp. paprika

Onion Mix

  • ½ cup yellow onion chopped 

  • ½ cup red bell pepper chopped 

  • 3-4 cloves garlic smashed 

  • 2 tsp. ground coriander 

Basil Mix 

  • 1 cup Thai basil roughly chopped 

  • ½ cup onion medium dice 

  • ½ cup red bell pepper medium dice 

  • Salt and pepper (to taste) 

  • Hot sauce (optional)  

Follow Along


  1. Pre-heat oven to 450ºF degrees.  

  2. Using a clean damp towel, wipe down the banana leaves and trim the edges making 10x12 inch rectangles. Cover with a damp cloth to prevent from drying. 

  3. Prepare onion and basil mixes. Set aside. A food processor can help with the chopping if you prefer. 

  4. Clean and peel shrimp, squeeze limes and mix together with paprika. Set aside. 

  5. In a large bowl combine marinaded shrimp with onion and basil mixes. Season with salt and pepper. Add hot sauce – optional. 

  6. Place a 10x12 inch piece of foil on a baking sheet and lay a banana leaf on top. Scoop about ¾ cup of the shrimp mixture onto the center of the leaf.  

  7. Fold the sides of the leaf to cover the shrimp mixture making an envelope shape. Next, fold the sides of the foil up and roll the edges together, sealing the banana leaf inside to catch any juices that might escape.  

  8. Bake in the oven 10-15 minutes.  

  9. After baking, open your banana leaf carefully to avoid being burned by the hot steam that will escape.  

  10. Garnish with cilantro and enjoy!  

Eat and enjoy!

Tips & Notes

bottom of page