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Grilled Jumbo Shrimp in Banana Leaves Recipe

If you can find aji charapita peppers and cocona fruit, you have zero excuse for not making these grilled jumbo shrimp.
Grilled Jumbo Shrimp in Banana Leaves Recipe

Servings: 2-4
Prep time: 1 hour
Total time: 1 hour 30 minutes


for the charapa ajillo sauce:
4 tablespoons unsalted butter
½ cup peeled garlic
garlic oil (see below)
4 cocona
1 tablespoon aji charapita peppers
¼ teaspoon ginger juice
4 limes
freshly ground black pepper, to taste
dried oregano, to taste
kosher salt, to taste
cilantro, to taste


for the garlic oil:
¼ cup|60 ml corn oil
10 whole garlic cloves

for the jumbo shrimp:
3 banana leaves
15 jumbo shrimp
1 teaspoon minced garlic
3 tablespoons clear soy sauce
½ cup|120 ml olive oil
kosher salt, to taste
balsamic vinegar, to taste
patacones (fried green plantains)


  1. Place the peeled garlic in a pan and add water until covered. Boil for 10 minutes. Remove the garlic and place in cold water.
  2. Add the 10 units of garlic in a pan with oil and cook on low for an hour. Strain and keep the garlic oil.
  3. Blend the butter with the blanched garlic, garlic oil, and pepper.
  4. Clean the cocona and reserve its juice. Mash up the clean cocona in the blender.
  5. Mix the cocona puree with the garlic sauce. Add chopped cilantro, aji charapita peppers, oregano, ginger, salt, corn oil, lime, and black pepper. Blend well and set aside.
  6. Cut the banana leaves into 25-cm-by-3-cm (10-inch-by-1-inch) strips.
  7. Clean and season jumbo shrimp with salt, vinegar, minced garlic, soy sauce, and oil.
  8. Wrap each jumbo shrimp in a banana leaf strip, held in place with a toothpick. Cook over the grill until done.
  9. Serve jumbo shrimp with the sauce over the patacones.

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