Combine orange juice, cilantro, lime juice and shrimp. Marinate 30 minutes to 4 hours.
Combine all salsa ingredients and chill. Bring coconut milk to a boil, add rice and salt. Cover and cook over low heat until rice is done.
In a large sauté pan add 1 tablespoon of olive oil and shrimp. Cook shrimp until opaque and remove from heat.
To serve: Add chopped bananas to salsa. Place a mound of coconut rice on plate, then shrimp. Top with salsa and garnish with cilantro.
Yield: 5 servings
Nutritional Information: Calories: 647, Protein: 29 g, Carbohydrates: 74 g, Fat - Total: 28 g, Saturated Fat: 18 g, Vitamin C: 68 mg