Spicy Banana and Shrimp Crepes

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Total Time (minutes)
26
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 20 minutes
Calories Per Serving: 240
Nutrients

Nutrition Facts

Serving size 227g

Amount per serving
Calories 240 Calories from fat: 100
% Daily Value*
Fat 11 g 17 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 4.5 g %
Monounsaturated Fat 4.5 g %
Cholesterol 30 mg 10 %
Sodium 260 mg 11 %
Potassium 530 mg 15 %
Carbohydrate 31 g 10 %
Fiber 3 g 12 %
Sugars 15 g
Protein 7 g
Vitamin A 45 %
Vitamin C 25 %
Calcium 8 %
Iron 10 %
Vitamin E 8 %
Vitamin K 160 %
Thiamin 10 %
Riboflavin 10 %
Vitamin B6 20 %
Folate 20 %
Vitamin B12 4 %
Phosphorus 20 %
Magnesium 10 %
Selenium 15 %
Copper 15 %
Manganese 25 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 tablespoons sesame oil 
  • 1/4 cup sliced DOLE® Green Onions 
  • 1 teaspoon minced garlic 
  • 1 teaspoon thinly sliced red chili 
  • 12 jumbo shrimp, peeled and deveined 
  • 2 firm DOLE Bananas, peeled and sliced diagonally 
  • 6 cups DOLE Spring Mix 
  • 16 DOLE Asparagus, cooked 
  • Ginger Dressing (recipe below) 
  • 4 store-bought or homemade crepes

Directions

  1. Heat sesame oil in sauté pan over medium-high heat. Sauté green onions, garlic and red chili, about 2 minutes or until tender. Add shrimp and banana slices, cook 4 minutes or until shrimp turns pink. Remove and set aside.
  2. Toss spring mix and asparagus with Sesame-Ginger Vinaigrette, set aside.

  3. Place crepes on four serving plates. Position the spring mix and asparagus over half the crepe. Arrange the shrimp-banana mixture on top and fold over the crepe. Serve immediately.

Sesame-Ginger Vinaigrette: Combine 3 tablespoons sliced DOLE Green Onions, 2 tablespoons chopped cilantro, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1-1/2 teaspoons honey, 1-1/2 teaspoons water, 1 teaspoon minced garlic in a small bowl. Makes about 1/3 cup.

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Spicy Banana and Shrimp Crepes Prep Time:20 minutes Cook time:26 minutes Serves: 4
Nutrition facts: 240 Calories, 11 grams fat
Ingredients: 2 tablespoons sesame oil , 1/4 cup sliced DOLE® Green Onions , 1 teaspoon minced garlic , 1 teaspoon thinly sliced red chili , 12 jumbo shrimp, peeled and deveined , 2 firm DOLE Bananas, peeled and sliced diagonally , 6 cups DOLE Spring Mix , 16 DOLE Asparagus, cooked , Ginger Dressing (recipe below) , 4 store-bought or homemade crepes, Directions:Heat sesame oil in sauté pan over medium-high heat. Sauté green onions, garlic and red chili, about 2 minutes or until tender. Add shrimp and banana slices, cook 4 minutes or until shrimp turns pink. Remove and set aside.

Toss spring mix and asparagus with Sesame-Ginger Vinaigrette, set aside.

Place crepes on four serving plates. Position the spring mix and asparagus over half the crepe. Arrange the shrimp-banana mixture on top and fold over the crepe. Serve immediately.Sesame-Ginger Vinaigrette: Combine 3 tablespoons sliced DOLE Green Onions, 2 tablespoons chopped cilantro, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1-1/2 teaspoons honey, 1-1/2 teaspoons water, 1 teaspoon minced garlic in a small bowl. Makes about 1/3 cup.