When it comes to seafood, shrimp is a crowd-pleaser. And when you add the versatility of eggplant to the mix, you get a match made in culinary heaven. Whether you’re looking for a quick weeknight dinner or a show-stopping main course for special occasions, these 20 flavorful eggplant and shrimp recipes are sure to satisfy your cravings. From spicy stir-fries and creamy curries to grilled skewers and savory casseroles, we’ve got you covered with a diverse range of dishes that showcase the best of both worlds. So why settle for just one or two ingredients when you can have an egg-straordinary combination like shrimp and eggplant? Dive in and discover a world of flavors and textures waiting to be devoured.
Spicy Garlic Shrimp and Eggplant Stir-Fry
This recipe combines the savory flavors of garlic shrimp with the meaty texture of eggplant, all wrapped up in a spicy and aromatic stir-fry.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1-inch pieces
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds, until fragrant.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. Add the eggplant to the skillet and cook for 3-4 minutes, until tender.
6. Stir in soy sauce, oyster sauce (if using), and red pepper flakes. Cook for an additional minute.
7. Return the shrimp to the skillet and stir to combine.
8. Season with salt and pepper to taste.
9. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Creamy Coconut Shrimp and Eggplant Curry
A rich and creamy curry that combines the flavors of coconut milk, tender shrimp, and roasted eggplant. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F.
2. Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until tender.
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat.
4. In the same skillet, add chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
5. Stir in curry powder and cook for 1 minute.
6. Pour in coconut milk and bring to a simmer. Add cooked shrimp and roasted eggplant. Season with salt and pepper to taste.
7. Simmer the curry for an additional 2-3 minutes or until heated through.
8. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 30-35 minutes
Grilled Shrimp and Eggplant Skewers with Lemon Herb Marinade
Savor the flavors of the Mediterranean with these easy-to-make skewers, featuring succulent shrimp and tender eggplant smothered in a bright and citrusy marinade.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1-inch pieces
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 10 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, garlic, olive oil, and oregano.
3. Add shrimp and eggplant pieces to the marinade; toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread shrimp and eggplant onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until shrimp are pink and eggplant is tender.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 16-20 minutes
Eggplant and Shrimp Stuffed Peppers
This recipe combines the sweetness of bell peppers with the savory flavors of eggplant, shrimp, and cheese. It’s a perfect main course for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook the eggplant, shrimp, onion, and garlic over medium-high heat until the shrimp are pink and cooked through.
4. Stuff each bell pepper with the eggplant mixture, followed by shredded mozzarella cheese.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Garlic Butter Shrimp and Eggplant Pasta
Elevate your pasta game with this creamy, flavorful recipe that combines succulent shrimp, tender eggplant, and rich garlic butter sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz pasta of your choice
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 lb large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 2 tbsp unsalted butter
– 1 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, sauté eggplant slices in 1 tbsp butter until tender. Remove from heat.
3. In the same skillet, add remaining 1 tbsp butter and cook shrimp until pink and cooked through.
4. Add garlic and heavy cream to the skillet; stir to combine.
5. Combine cooked pasta, shrimp mixture, and sautéed eggplant in a large serving bowl.
6. Season with salt and pepper to taste. Serve with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Eggplant and Shrimp Ratatouille
A classic Provençal dish gets a seafood twist with this Eggplant and Shrimp Ratatouille recipe. Sautéed shrimp and eggplant combine in a rich, flavorful sauce that’s perfect for serving over rice, pasta, or as a dip.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the onion and bell pepper. Cook until tender, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the eggplant slices and cook until they start to soften, about 3-4 minutes.
6. Stir in the diced tomatoes and cooked shrimp. Season with salt and pepper to taste.
7. Simmer the ratatouille for 10-15 minutes or until the flavors have melded together.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Thai Basil Shrimp and Eggplant Stir-Fry
Experience the bold flavors of Thailand with this quick and easy stir-fry recipe, combining succulent shrimp, tender eggplant, and aromatic basil.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1-inch pieces
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons Thai red curry paste
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1/4 cup chopped fresh Thai basil
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook until tender, about 3-4 minutes.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the shrimp and cook until pink, about 2-3 minutes per side.
5. Stir in the curry paste, fish sauce, and lime juice.
6. Cook for an additional 30 seconds to combine flavors.
7. Stir in the chopped basil and season with salt and pepper to taste.
Cooking Time: 12-15 minutes
Shrimp and Eggplant Tempura with Dipping Sauce
Elevate your snack or appetizer game with this delectable tempura recipe, featuring succulent shrimp and eggplant coated in a light and crispy batter. Serve with a side of tangy dipping sauce for a delightful treat.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Dipping sauce ingredients (see below)
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water, whisking until smooth batter forms.
3. Dip shrimp and eggplant slices into the batter, allowing excess to drip off.
4. Fry battered shrimp and eggplant in hot oil (350°F) for 2-3 minutes or until golden brown.
5. Drain on paper towels. Serve with dipping sauce.
Dipping Sauce:
– Mix together:
+ 1/2 cup soy sauce
+ 1/4 cup rice vinegar
+ 2 tablespoons honey
+ 1 tablespoon grated ginger
Combine ingredients in a bowl and whisk until smooth. Serve chilled or at room temperature.
Eggplant and Shrimp Lasagna Rolls
A creative twist on the classic lasagna, these eggplant and shrimp rolls combine the flavors of Italy with the freshness of the sea.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 8-10 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook eggplant slices in boiling water for 3-5 minutes, or until slightly tender.
3. In a large skillet, cook shrimp with garlic and salt until pink and cooked through.
4. In a separate bowl, combine ricotta cheese, parsley, and a pinch of salt and pepper.
5. Assemble lasagna rolls by spreading a layer of marinara sauce on each eggplant slice, followed by a spoonful of the ricotta mixture, and finishing with a shrimp piece.
6. Roll up tightly and place seam-side down in a baking dish.
7. Top with mozzarella cheese and bake for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spicy Szechuan Shrimp and Eggplant
This recipe combines the bold flavors of Szechuan pepper with succulent shrimp and tender eggplant, creating a dish that is both spicy and savory. Perfect for those who enjoy a little heat in their meals.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over high heat.
2. Add the eggplant and cook for 3-4 minutes on each side, until tender. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil, garlic, Szechuan peppercorns, soy sauce, and red pepper flakes. Stir-fry for 30 seconds.
4. Add the shrimp to the pan and cook for 2-3 minutes on each side, until pink and fully cooked.
5. Serve the shrimp with the eggplant and garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Shrimp and Eggplant Gumbo
This hearty gumbo combines succulent shrimp with tender eggplant and a blend of aromatic spices, all slow-cooked to perfection in a rich tomato-based broth.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tbsp vegetable oil
– 1 onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp dried oregano
– 1 can (14.5 oz) diced tomatoes
– 2 cups fish stock or water
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion, celery, and garlic; cook until tender, about 5 minutes.
3. Add eggplant; cook until browned, about 5-7 minutes.
4. Add paprika, cayenne pepper, and oregano; stir for 1 minute.
5. Add shrimp; cook until pink, about 2-3 minutes.
6. Stir in diced tomatoes and fish stock/water.
7. Bring to a boil, then reduce heat to low; simmer for 10-15 minutes or until flavors meld.
Cooking Time: 20-25 minutes
Eggplant and Shrimp Tacos with Avocado Lime Sauce
Eggplant and Shrimp Tacos with Avocado Lime Sauce: A flavorful twist on traditional tacos!
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Avocado Lime Sauce (recipe below)
– Chopped cilantro, for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt, pepper, and cumin. Grill 3-4 minutes per side, or until tender.
3. In a separate pan, cook shrimp in olive oil over medium-high heat, about 2-3 minutes per side, or until pink and cooked through.
4. In a small bowl, mix together diced onion and minced garlic.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing grilled eggplant, shrimp, and onion mixture onto tortillas. Top with Avocado Lime Sauce (recipe below) and cilantro.
Avocado Lime Sauce:
– 3 ripe avocados, diced
– 1/2 lime, juiced
– 1 tablespoon olive oil
– Salt and pepper, to taste
Combine all ingredients in a bowl, mashing slightly with a fork. Taste and adjust seasoning as needed. Serve immediately.
Cooking Time: About 20-25 minutes total cooking time.
Mediterranean Grilled Shrimp and Eggplant Salad
Experience the flavors of the Mediterranean with this refreshing salad featuring grilled shrimp and eggplant, paired with a zesty lemon-herb dressing. Perfect for a light and satisfying meal or as a colorful side dish.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh oregano
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– Crumbly feta cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, lemon juice, and oregano.
3. Brush both sides of shrimp and eggplant slices with the marinade.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through. Eggplant slices will take about 4-5 minutes per side, or until tender and slightly charred.
5. Combine mixed greens, grilled shrimp, and eggplant on a platter. Sprinkle with feta cheese, if using. Serve immediately.
Cooking Time: 15-20 minutes
Shrimp and Eggplant Risotto with Parmesan
This Italian-inspired risotto combines succulent shrimp, tender eggplant, and creamy Parmesan cheese for a flavorful and satisfying meal. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 medium eggplant, diced
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add eggplant and cook until tender, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add shrimp and cook until pink, about 2-3 minutes.
4. In a separate pot, bring broth to a simmer. Add rice and cook according to package instructions.
5. Stir in wine (if using) and Parmesan cheese. Combine cooked eggplant and shrimp mixture with the risotto.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Eggplant and Shrimp Dumplings with Soy Ginger Dip
Savor the fusion of Asian flavors in these savory dumplings, filled with tender eggplant and succulent shrimp.
Ingredients:
For the dumplings:
– 1 medium eggplant, diced
– 1/2 pound large shrimp, peeled and deveined
– 1 package round wonton wrappers (about 20-24 wrappers)
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
For the soy ginger dip:
– 1/2 cup soy sauce
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, peeled and grated
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine eggplant, shrimp, soy sauce, sesame oil, and ginger. Season with salt and pepper.
3. Lay a wonton wrapper on a clean surface. Place about 1/4 cup of the eggplant mixture in the center. Fold the wrapper into a triangle by bringing the two opposite corners together to form a seal.
4. Repeat with remaining wrappers and filling.
5. Arrange dumplings on a baking sheet lined with parchment paper, leaving space between each dumpling. Brush tops with sesame oil.
6. Bake for 12-15 minutes or until the wrappers are golden brown.
7. Meanwhile, combine soy sauce, lime juice, garlic, ginger, and honey in a bowl to make the dip.
Cooking Time: 15-20 minutes
Enjoy your delicious Eggplant and Shrimp Dumplings with Soy Ginger Dip!
Shrimp and Eggplant Paella with Saffron
This classic Spanish dish combines succulent shrimp, tender eggplant, and aromatic saffron-infused rice for a flavorful and satisfying meal.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 large eggplant, sliced into 1-inch pieces
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the eggplant and cook until tender, about 5 minutes.
3. Add the onion and garlic; cook until softened, about 3 minutes.
4. Add the rice and stir to combine with the vegetables. Cook for 1 minute.
5. Add the shrimp, smoked paprika, saffron mixture, salt, and pepper. Stir to combine.
6. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
7. Serve hot with lemon wedges on the side (if desired).
Cooking Time: 25-30 minutes
Eggplant and Shrimp Stir-Fry with Hoisin Sauce
This classic Chinese-inspired dish combines the tender flavors of eggplant, succulent shrimp, and a rich hoisin sauce. A quick and easy recipe perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons hoisin sauce
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the eggplant slices and cook until tender, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil, garlic, and ginger. Cook for 30 seconds.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes.
5. Stir in hoisin sauce and cook for an additional minute.
6. Return the eggplant to the pan and stir-fry everything together.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions and sesame seeds if desired.
Cooking Time: 15-20 minutes
Shrimp and Eggplant Pizza with Fresh Basil
A Mediterranean-inspired twist on traditional pizza, this recipe combines succulent shrimp, eggplant, and fresh basil for a flavorful and refreshing meal.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1 cup large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup freshly grated Parmesan cheese
– 10-12 fresh basil leaves, chopped
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Brush eggplant slices with olive oil and season with salt and pepper. Grill or sauté until tender, about 5 minutes per side.
4. Meanwhile, cook shrimp in garlic-infused olive oil until pink and cooked through, about 2-3 minutes.
5. Spread pizza dough with a thin layer of marinara sauce (homemade or store-bought).
6. Arrange eggplant slices, cooked shrimp, and chopped basil on top of the sauce.
7. Sprinkle Parmesan cheese and season with salt and pepper to taste.
8. Bake for 12-15 minutes, or until crust is golden brown.
Cooking Time: 20-25 minutes
Eggplant and Shrimp Casserole with Mozzarella
This hearty casserole combines the flavors of eggplant, shrimp, and mozzarella cheese for a satisfying main course. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated mozzarella cheese
– 1/2 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened. Add the shrimp and cook until pink and cooked through.
3. In a separate baking dish, arrange half of the eggplant slices in the bottom. Top with the shrimp mixture, then sprinkle with mozzarella cheese.
4. Repeat the layers, finishing with a layer of mozzarella cheese on top.
5. Sprinkle breadcrumbs over the cheese and drizzle with olive oil.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Shrimp and Eggplant Soup with Lemongrass and Coconut
This flavorful soup combines the sweetness of eggplant, the spiciness of lemongrass, and the creaminess of coconut milk, all while featuring succulent shrimp. Perfect for a warm and satisfying meal.
Ingredients:
– 1 large eggplant, diced
– 2 cloves garlic, minced
– 1 stalk lemongrass, bruised
– 1 pound large shrimp, peeled and deveined
– 4 cups chicken broth
– 1 can (14 oz) coconut milk
– 1 tablespoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute.
2. Add eggplant and cook, stirring occasionally, until tender, about 5 minutes.
3. Add lemongrass and shrimp; cook, stirring occasionally, until shrimp turn pink, about 4 minutes.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in coconut milk and fish sauce (if using). Season with salt and pepper.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Summary
Discover 20 mouthwatering eggplant and shrimp recipes for every occasion! From spicy stir-fries to creamy curries, and from Mediterranean salads to Asian-inspired dumplings. This collection includes dishes such as Spicy Garlic Shrimp and Eggplant Stir-Fry, Creamy Coconut Shrimp and Eggplant Curry, Grilled Shrimp and Eggplant Skewers with Lemon Herb Marinade, and many more. Whether you’re looking for a quick weeknight dinner or a show-stopping main course, these flavorful combinations are sure to impress. Get ready to indulge in a culinary adventure!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
