Food by VICE

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.

by Flavio Solórzano
Aug 6 2017, 1:00pm

Prep time: 60 minutes
Total time: 90 minutes

for the charapa ajillo sauce:
1/4 cup unsalted butter
½ cup peeled garlic
garlic oil (see below)
4 cocona
1 tbsp aji charapita peppers
¼ tsp ginger juice
4 limes
black pepper (to taste)
dry oregano (to taste)
salt (to taste)
cilantro (to taste)

for the garlic oil:
¼ cup corn oil
10 whole cloves garlic

for the jumbo shrimp:
3 banana leaves
15 jumbo shrimp
1 tsp minced garlic
3 tablespoons clear soy sauce
½ cup 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 heat 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 25cm x 3cm (10" x 1") 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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banana leaves
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