When it comes to flavorful dinners, few combinations can rival the classic pairing of eggplant and shrimp. The creamy texture of eggplant pairs perfectly with the succulent sweetness of shrimp, making for a match made in culinary heaven. In this article, we’ll explore 18 spicy eggplant and shrimp recipes that will take your taste buds on a wild ride. From savory stir-fries to bold curries, these dishes are sure to satisfy even the most discerning palates.
Whether you’re a fan of Asian-inspired flavors or Mediterranean cuisine, there’s something for everyone in this collection of recipes. And with the added kick of heat from spicy ingredients like chili flakes and sriracha, you’ll be reaching for your glass of water more often than not!
So what are you waiting for? Dive into the world of eggplant and shrimp and discover new flavors and cooking techniques that will keep you coming back for more.
Garlic Butter Shrimp and Eggplant Stir-Fry
A flavorful and savory stir-fry that combines succulent shrimp, tender eggplant, and aromatic garlic butter. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a small bowl, mix together minced garlic and softened butter.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add eggplant slices and cook for 3-4 minutes on each side, until tender and lightly browned. Remove from the skillet.
4. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove from the skillet.
5. Reduce heat to medium-low, add garlic butter mixture, and stir-fry for 1 minute.
6. Return eggplant and shrimp to the skillet, season with salt and pepper to taste.
7. Stir-fry everything together for an additional 30 seconds to combine flavors.
Cooking Time: 15-20 minutes
Spicy Szechuan Eggplant with Shrimp
Elevate your mealtime with this bold and flavorful dish, where spicy Szechuan peppers meet succulent shrimp and tender eggplant.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 1/2 teaspoon red pepper flakes
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons cornstarch
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add shrimp; cook until pink, about 2 minutes per side. Remove from pan.
3. Add garlic, ginger, and Szechuan peppercorns to the pan; stir-fry for 30 seconds.
4. Add eggplant; cook until tender, about 5-7 minutes.
5. In a small bowl, whisk together soy sauce, vinegar, and cornstarch. Add to the pan with eggplant; stir-fry for 1 minute.
6. Return shrimp to the pan; season with salt and pepper to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Grilled Eggplant and Shrimp Skewers with Chimichurri
Grilled Eggplant and Shrimp Skewers with Chimichurri Recipe
Elevate your outdoor cooking game with these flavorful skewers, featuring tender shrimp and smoky eggplant, all tied together with a zesty Argentinean-inspired chimichurri sauce.
Ingredients:
– 1 large eggplant, cut into 1-inch cubes
– 1 pound large shrimp, peeled and deveined
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh oregano, chopped
– 1 tablespoon red pepper flakes (optional)
– Salt and pepper to taste
– Chimichurri sauce (recipe below)
Chimichurri Sauce:
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Thread eggplant, shrimp, and onions onto skewers.
3. In a small bowl, whisk together olive oil, garlic, oregano, and red pepper flakes (if using). Brush the mixture evenly over the skewers.
4. Season with salt and pepper to taste.
5. Grill for 8-10 minutes, or until shrimp are pink and eggplant is tender.
6. Serve with chimichurri sauce spooned on top.
Cooking Time: 15-18 minutes
Coconut Curry Shrimp and Eggplant Stew
This aromatic stew combines succulent shrimp with tender eggplant, coconut milk, and a blend of Indian spices, perfect for a flavorful and filling meal.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, ginger, curry powder, cumin, and turmeric. Cook, stirring constantly, for 1 minute.
3. Add eggplant and cook until tender, about 5 minutes.
4. Add shrimp and coconut milk. Simmer until shrimp are pink and cooked through, about 5-7 minutes.
5. Season with salt and pepper to taste. Garnish with cilantro.
Cooking Time: 20-25 minutes
Baked Parmesan-Crusted Eggplant with Garlic Shrimp
Transform the humble eggplant into a show-stopping main course by wrapping it in a crispy Parmesan crust and serving it alongside succulent garlic shrimp.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 12 large shrimp, peeled and deveined
– 2 tablespoons butter
– 1 clove garlic, minced
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
3. Dip each eggplant slice in olive oil, then coat in breadcrumb mixture, pressing gently to adhere.
4. Place coated eggplant slices on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until golden brown.
6. Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and shrimp; cook for 2-3 minutes or until pink and cooked through.
7. Serve baked eggplant with garlic shrimp spooned on top. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Thai Basil Eggplant and Shrimp Fried Rice
Experience the bold flavors of Thailand with this mouthwatering fried rice dish, packed with succulent shrimp, tender eggplant, and fragrant Thai basil. This quick and easy recipe is perfect for a weeknight dinner or weekend lunch.
Ingredients:
– 2 cups cooked jasmine rice (preferably day-old)
– 1 medium-sized eggplant, sliced into 1/4-inch thick rounds
– 1 cup large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons Thai basil leaves, chopped
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– 2 green onions, thinly sliced (for garnish)
Instructions:
1. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
2. Add the eggplant slices and cook for 3-4 minutes on each side, until tender. Remove from the pan and set aside.
3. Add the shrimp to the pan and cook for 2-3 minutes per side, until pink and cooked through. Remove from the pan and set aside with the eggplant.
4. Push the shrimp and eggplant to one side of the pan. Crack in 1 egg and scramble it into small pieces. Mix with the protein and season with soy sauce and oyster sauce (if using).
5. Add the cooked rice to the pan, breaking up any clumps. Stir-fry for about 2-3 minutes, until heated through.
6. Stir in chopped Thai basil leaves. Taste and adjust seasoning as needed.
7. Serve hot, garnished with thinly sliced green onions.
Cooking Time: Approximately 15-20 minutes
Eggplant and Shrimp Tempura with Sweet Chili Sauce
A sweet and savory twist on traditional tempura, this recipe combines tender eggplant and succulent shrimp with a spicy kick from the sweet chili sauce.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Sweet chili sauce (store-bought or homemade)
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and soda water to form the tempura batter.
2. Dip eggplant slices and shrimp into the batter, making sure they are fully coated.
3. Heat about 1/2-inch of vegetable oil in a deep frying pan over medium-high heat.
4. Fry the battered eggplant and shrimp in batches until golden brown, about 2-3 minutes per side.
5. Drain tempura on paper towels and serve hot with sweet chili sauce for dipping.
Cooking Time: About 15-20 minutes
Mediterranean Stuffed Eggplant with Shrimp and Feta
Elevate your mealtime with this flavorful and nutritious Mediterranean-inspired dish, featuring tender eggplant stuffed with succulent shrimp and crumbly feta cheese.
Ingredients:
– 2 large eggplants
– 1 pound large shrimp, peeled and deveined
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants into 1-inch thick rounds.
3. In a skillet, heat olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat.
4. Stuff each eggplant round with cooked shrimp, garlic, lemon juice, oregano, salt, and pepper.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper.
6. Top each eggplant with feta cheese.
7. Bake for 25-30 minutes or until eggplant is tender.
Cooking Time: 25-30 minutes
Eggplant and Shrimp Lasagna Rolls
Savor the flavors of Italy with this creative twist on traditional lasagna, featuring tender eggplant slices wrapped around a savory shrimp and ricotta filling.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 8 oz ricotta cheese
– 1 cup grated mozzarella cheese
– 1/4 cup chopped fresh parsley
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook shrimp in olive oil until pink and cooked through. Set aside.
3. In a bowl, combine ricotta cheese, parsley, garlic, salt, and pepper.
4. Lay an eggplant slice flat on a work surface. Spread 1-2 tablespoons of the ricotta mixture onto the eggplant, leaving a 1-inch border at one end.
5. Place 2-3 cooked shrimp on top of the ricotta mixture.
6. Roll up the eggplant tightly and place seam-side down on a baking sheet lined with parchment paper.
7. Repeat with remaining ingredients.
8. Bake for 20-25 minutes or until the eggplant is tender and lightly browned.
Cooking Time: 20-25 minutes
Black Pepper Shrimp with Caramelized Eggplant
Elevate your seafood game with this simple yet flavorful recipe that combines succulent black pepper shrimp with sweet and smoky caramelized eggplant. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 tablespoon black peppercorns
– 2 cloves garlic, minced
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– Salt to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the garlic and black peppercorns. Cook for 1 minute, or until fragrant.
5. Add the eggplant slices to the skillet and cook for 3-4 minutes per side, or until tender and caramelized.
6. Season with salt to taste.
7. Serve the shrimp over the caramelized eggplant and garnish with parsley or cilantro.
Cooking Time: 15-20 minutes
Eggplant and Shrimp Gumbo with Okra
This hearty gumbo combines the rich flavors of eggplant, shrimp, and okra, perfect for a cozy evening meal. With its thick, dark roux-based broth, this dish is sure to become a new favorite.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup okra, sliced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 1 cup long-grain rice
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add eggplant, okra, paprika, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
3. Add shrimp; cook until pink and fully cooked, about 5 minutes.
4. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes.
5. Serve over cooked rice.
Cooking Time: Approximately 30-40 minutes
Lemon Garlic Shrimp and Roasted Eggplant Pasta
Brighten up your dinner plate with this flavorful and vibrant pasta dish. Tender shrimp, roasted eggplant, and a hint of lemon come together for a delightful combination.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 1 medium eggplant, sliced into 1-inch thick rounds
– 8 oz pasta of your choice (e.g., spaghetti or linguine)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute.
3. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Meanwhile, toss eggplant slices with salt and pepper. Roast in the oven for 20-25 minutes or until tender.
5. Cook pasta according to package instructions. Drain and set aside.
6. In a large bowl, combine cooked shrimp, roasted eggplant, lemon juice, and chopped parsley (if using). Toss to coat.
7. Combine pasta with the shrimp and eggplant mixture. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Eggplant and Shrimp Tacos with Avocado Crema
Experience the bold flavors of Mexico with this unique twist on traditional tacos. Eggplant and shrimp come together in a savory harmony, topped with creamy avocado crema.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 corn tortillas
– Avocado crema (recipe below)
– Chopped cilantro, for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, toss eggplant slices with olive oil, cumin, paprika, salt, and pepper. Grill for 3-4 minutes per side, or until tender.
3. In a separate pan, cook shrimp over medium heat, adding onion and garlic during the last minute of cooking. Season with salt, pepper, and a squeeze of lime juice.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing grilled eggplant on a tortilla, topping with shrimp mixture, and finishing with avocado crema.
Avocado Crema:
– 2 ripe avocados, diced
– 1 tablespoon lime juice
– 1/2 teaspoon salt
– 1/4 cup sour cream
Combine ingredients in a bowl until smooth. Use immediately or refrigerate for up to 24 hours.
Spicy Eggplant and Shrimp Noodle Soup
This vibrant and flavorful soup combines tender shrimp, silky eggplant, and crunchy noodles in a spicy broth that’s sure to warm your senses. Perfect for a quick weeknight dinner or a comforting meal on a chilly day.
Ingredients:
– 1 medium eggplant, sliced into 1-inch pieces
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon sriracha sauce
– 4 cups chicken broth
– 1 cup water
– 8 ounces rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent.
2. Add eggplant and cook until tender, about 5 minutes.
3. Add shrimp and sriracha sauce; cook until shrimp are pink and just cooked through.
4. Add chicken broth and water; bring to a boil.
5. Reduce heat and simmer for 10-12 minutes or until soup has thickened slightly.
6. Cook rice noodles according to package instructions; drain and add to soup.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Eggplant and Shrimp Dumplings with Soy Dipping Sauce
A fusion of Asian flavors, these pan-seared dumplings filled with tender eggplant and succulent shrimp are a unique twist on traditional Chinese cuisine. Serve with a savory soy dipping sauce for a delightful combination.
Ingredients:
– 1 medium eggplant, diced
– 1/2 pound large shrimp, peeled and deveined
– 1 package round wonton wrappers (about 20-24 pieces)
– 1 tablespoon sesame oil
– 1 clove garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Soy dipping sauce ingredients: 1/2 cup soy sauce, 1/4 cup water, 2 tablespoons rice vinegar, 1 tablespoon honey
Instructions:
1. In a pan, heat sesame oil over medium-high. Add garlic and cook until fragrant (30 seconds).
2. Add diced eggplant and cook until tender (about 5 minutes). Let cool.
3. Mix cooked eggplant with shrimp in a bowl.
4. Lay a wonton wrapper on a clean surface. Place a small spoonful of eggplant-shrimp mixture in the center. Fold into a triangle, pressing edges together to seal.
5. Pan-fry dumplings until golden brown (about 2-3 minutes per side). Serve with soy dipping sauce.
Cooking Time: 15-20 minutes
Moroccan Spiced Eggplant and Shrimp Tagine
Discover the vibrant flavors of Morocco with this aromatic tagine, featuring tender eggplant and succulent shrimp.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– Salt and black pepper, to taste
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large clay or ceramic tagine over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Add the eggplant slices and cook until browned on both sides, about 10-12 minutes.
5. Add the shrimp and cook until pink and cooked through, about 2-3 minutes.
6. Stir in the diced tomatoes and chicken broth.
7. Season with salt and black pepper to taste.
8. Simmer the tagine for 5-7 minutes or until the sauce has thickened slightly.
9. Garnish with chopped parsley, if desired.
Cooking Time: About 30-35 minutes
Eggplant and Shrimp Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of bell peppers with the savory flavors of eggplant and shrimp. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 medium eggplant, diced
– 1 pound large shrimp, peeled and deveined
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the shrimp, onion, and garlic until the shrimp are pink and cooked through.
4. Add the eggplant, breadcrumbs, and Parmesan cheese to the skillet. Cook for 2-3 minutes or until the eggplant is tender.
5. Stuff each bell pepper with the eggplant-shrimp mixture. Drizzle with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes or until the peppers are tender.
Cooking Time: 25-30 minutes
Crispy Eggplant and Shrimp Spring Rolls
A delicious twist on traditional spring rolls, this recipe combines the flavors of crispy eggplant and succulent shrimp with a crunchy exterior.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– 1 tablespoon cornstarch
– 1 package spring roll wrappers (usually found in the produce section or international aisle)
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, soy sauce, and sesame oil. Add sliced eggplant and toss to coat.
3. Spread the eggplant on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender and lightly caramelized.
4. In a pan, heat vegetable oil over medium-high heat. Cook shrimp for 2-3 minutes per side or until pink and cooked through.
5. To assemble spring rolls, lay a wrapper flat on a surface. Place a few pieces of roasted eggplant and cooked shrimp in the center.
6. Fold the bottom half up over the filling, then fold in the sides and roll up tightly to form a cylinder. Repeat with remaining ingredients.
7. Fry spring rolls in hot oil for 2-3 minutes or until crispy and golden brown. Drain on paper towels.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your dinner routine with these 18 mouthwatering recipes featuring eggplant and shrimp! From stir-fries to stews, skewers to lasagna rolls, there’s something for every palate. Try garlic butter shrimp and eggplant stir-fry, spicy Szechuan eggplant with shrimp, or grilled eggplant and shrimp skewers with chimichurri. For a creamy twist, go for coconut curry shrimp and eggplant stew or baked parmesan-crusted eggplant with garlic shrimp. These flavorful dinner ideas are sure to become new favorites!
