When it comes to pairing vegetables with seafood, few combinations are as delightful as eggplant and shrimp. The creamy texture of the eggplant pairs perfectly with the succulent sweetness of the shrimp, making for a match made in culinary heaven. Whether you’re looking for a quick weeknight dinner or a show-stopping dish for your next dinner party, these 18 flavorful eggplant and shrimp recipes have got you covered.
From spicy stir-fries to creamy curries, from grilled skewers to baked pasta dishes, there’s something on this list for every taste and occasion. So go ahead, get creative in the kitchen, and discover the unbeatable flavor combination of eggplant and shrimp.
Spicy Garlic Shrimp and Eggplant Stir-Fry
A flavorful and spicy stir-fry that combines succulent shrimp with tender eggplant, garlic, and a hint of heat. Perfect for a quick weeknight dinner or a weekend treat.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1-inch pieces
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (adjust to desired heat level)
– Salt and pepper, to taste
– Chopped green onions, for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook until tender, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the garlic, ginger, and red pepper flakes. Cook for 1 minute, stirring constantly.
4. Add the shrimp to the skillet and cook until pink and fully cooked, about 2-3 minutes per side.
5. Return the eggplant to the skillet and stir in the soy sauce. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped green onions if desired.
Cooking Time: 12-15 minutes
Grilled Eggplant and Shrimp Skewers with Lemon Herb Marinade
Elevate your summer grilling game with these flavorful skewers, combining tender eggplant and succulent shrimp with a zesty lemon herb marinade.
Ingredients:
– 1 large eggplant, cut into 1-inch cubes
– 12 large shrimp, peeled and deveined
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, garlic, olive oil, parsley, salt, and pepper.
3. Add eggplant and shrimp to the marinade; toss to coat. Let it sit for at least 30 minutes.
4. Thread eggplant and shrimp onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until eggplant is tender and shrimp are pink and cooked through.
6. Serve immediately with your favorite sides.
Cooking Time: 16-20 minutes
Creamy Coconut Curry Shrimp with Roasted Eggplant
Elevate your dinner game with this flavorful and aromatic dish that combines succulent shrimp, creamy coconut curry sauce, and roasted eggplant. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 can (14 oz) coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper to taste
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat remaining 1 tbsp olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
5. In a small bowl, whisk together coconut milk, curry powder, cumin, turmeric, salt, and pepper. Pour sauce into skillet with shrimp; simmer for 2-3 minutes or until heated through.
6. Serve shrimp in sauce over roasted eggplant and garnish with cilantro leaves.
Cooking Time: 30-40 minutes
Garlic Butter Shrimp and Eggplant Pasta
This indulgent pasta dish combines succulent shrimp, tender eggplant, and a rich garlic butter sauce for a satisfying meal.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 4 cloves garlic, minced
– 2 tbsp butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add garlic and cook for 1 minute, or until fragrant.
3. Add eggplant slices to the skillet and cook for 3-4 minutes per side, or until tender and lightly browned. Remove from heat and set aside.
4. In the same skillet, add remaining 1 tablespoon butter. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
5. Combine cooked pasta, garlic butter sauce, and reserved pasta water in a large serving bowl. Toss to combine.
6. Top with cooked eggplant and shrimp. Season with salt, pepper, and chopped parsley (if using). Serve immediately.
Cooking Time: 20-25 minutes
Baked Eggplant Stuffed with Shrimp and Feta Cheese
This Mediterranean-inspired dish combines the rich flavors of eggplant, shrimp, and feta cheese for a satisfying and flavorful meal. With its tender flesh and crunchy exterior, this baked eggplant stuffed with succulent shrimp and creamy feta is sure to impress.
Ingredients:
– 2 medium eggplants
– 1 pound large shrimp, peeled and deveined
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– 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 bowl, mix together shrimp, garlic, olive oil, salt, and pepper.
4. Stuff each eggplant slice with about 1/4 cup of the shrimp mixture.
5. Top each eggplant slice with crumbled feta cheese.
6. Place the stuffed eggplants on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the eggplant is tender and the filling is cooked through.
Cooking Time: 25-30 minutes
Thai Basil Shrimp and Eggplant Stir-Fry
A flavorful and aromatic stir-fry that combines succulent shrimp with tender eggplant, fresh Thai basil, and a hint of spice. This dish is quick to prepare and perfect for a weeknight dinner.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1-inch pieces
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai basil leaves, chopped
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Red pepper flakes (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add shrimp and cook for 2-3 minutes per side, until pink and just cooked through. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil and stir-fry eggplant and garlic until tender, about 5 minutes.
4. Add ginger, Thai basil, soy sauce, fish sauce (if using), salt, and pepper. Stir-fry for 30 seconds.
5. Return shrimp to the pan and stir-fry with the vegetables and seasonings for an additional minute.
6. Taste and adjust seasoning as needed.
7. Serve immediately.
Cooking Time: 15-20 minutes
Mediterranean Shrimp and Eggplant Stew
This hearty stew is a flavorful blend of Mediterranean spices, succulent shrimp, and tender eggplant, perfect for a cozy dinner or meal prep. With a rich tomato broth and crunchy feta cheese, this dish is sure to become a new favorite.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
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 slices; cook until golden brown, about 5 minutes per side.
3. Add shrimp, diced tomatoes, oregano, paprika, salt, and pepper. Stir to combine.
4. Bring stew to a simmer and cook for 10-12 minutes or until shrimp are pink and cooked through.
5. Serve hot, topped with crumbled feta cheese and chopped parsley if desired.
Cooking Time: 20-25 minutes
Shrimp and Eggplant Tempura with Dipping Sauce
Elevate your snack game with this crispy and flavorful Japanese-inspired dish, featuring shrimp and eggplant tempura served with a tangy dipping sauce.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– 12 large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1-inch thick rounds
– Dipping sauce (see below)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and soda water to form batter.
2. Dip each shrimp and eggplant slice into the batter, coating evenly.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F.
4. Fry battered shrimp and eggplant slices in batches for 2-3 minutes or until golden brown.
5. Drain on paper towels and serve hot with dipping sauce.
Dipping Sauce:
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons honey
– 1 tablespoon grated ginger
Combine all ingredients in a bowl, whisking until smooth. Serve chilled or at room temperature.
Cooking Time: 10-12 minutes (including battering and frying time)
Eggplant and Shrimp Lasagna Rolls
Eggplant and Shrimp Lasagna Rolls: A Creative Twist on a Classic Italian Dish
This recipe combines the richness of eggplant and shrimp with the classic comfort of lasagna, rolled into bite-sized bundles.
Ingredients:
– 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 ricotta cheese
– 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. In a skillet, sauté shrimp, onion, and garlic until the shrimp are pink and cooked through.
3. In a separate pan, brush eggplant slices with olive oil and cook until tender.
4. Combine cooked shrimp mixture with ricotta cheese and mozzarella cheese.
5. Place an eggplant slice on a flat surface, add about 1 tablespoon of the shrimp mixture in the center, and roll up tightly. Repeat with remaining ingredients.
6. Place rolls seam-side down on a baking dish and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Spicy Szechuan Shrimp with Eggplant
Experience the bold flavors of Szechuan cuisine with this spicy and savory shrimp and eggplant dish, perfect for a quick weeknight dinner or entertaining guests.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1 teaspoon chili flakes
– 1/4 cup soy sauce
– 2 tablespoons honey
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and Szechuan peppercorns; stir-fry for 30 seconds.
3. Add shrimp; cook until pink, about 2-3 minutes per side.
4. Remove shrimp from the pan; set aside.
5. Add eggplant to the wok; stir-fry until tender, about 3-4 minutes.
6. In a small bowl, whisk together soy sauce and honey.
7. Pour the sauce over the eggplant; stir-fry for an additional minute.
8. Return shrimp to the pan; toss to coat with the sauce.
9. Season with salt and pepper to taste.
10. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Shrimp and Eggplant Ratatouille
Shrimp and Eggplant Ratatouille: A flavorful twist on the classic French vegetable stew, this recipe combines succulent shrimp with tender eggplant, bell peppers, and tomatoes for a hearty and aromatic dish.
Ingredients:
– 1 large eggplant, sliced into 1-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 2 medium bell peppers (any color), seeded and chopped
– 2 medium tomatoes, diced
– 2 cloves garlic, minced
– 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 eggplant slices and cook for 3-4 minutes on each side, until tender. Remove from the skillet and set aside.
3. Add the shrimp to the skillet and cook for 2-3 minutes, until pink and cooked through. Remove from the skillet and set aside with the eggplant.
4. In the same skillet, add the bell peppers and cook for 5 minutes, until tender.
5. Add the garlic, tomatoes, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
6. Return the shrimp and eggplant to the skillet, stirring to combine with the vegetable mixture.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Eggplant and Shrimp Tacos with Avocado Crema
This vibrant taco recipe combines the rich flavors of eggplant, shrimp, and avocado crema, all wrapped up in a crispy corn tortilla.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, diced
– 1 garlic clove, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8 corn tortillas
– Avocado crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, sliced radishes, sour cream
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant slices with olive oil and season with salt, pepper, cumin, and paprika. Grill for 3-4 minutes per side, until tender.
3. Cook shrimp in same grill or grill pan, about 2-3 minutes per side, until pink and cooked through.
4. In a skillet, cook onion and garlic over medium heat until softened.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with grilled eggplant, shrimp, and avocado crema.
Avocado Crema:
– 3 ripe avocados, diced
– 1/2 lime, juiced
– 1/4 cup plain Greek yogurt
– Salt, to taste
Combine all ingredients in a bowl, mashing slightly with a fork. Taste and adjust seasoning as needed.
Cooking Time: Approximately 15-20 minutes
Garlic Parmesan Shrimp with Roasted Eggplant
Elevate your seafood game with this flavorful and aromatic dish featuring succulent shrimp, rich garlic parmesan sauce, and roasted eggplant. Perfect as an appetizer or main course.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 medium eggplants, sliced into 1-inch thick rounds
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large skillet, heat the olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. Transfer shrimp to a plate and cover with foil to keep warm.
5. In the same skillet, add Parmesan cheese and stir until melted and creamy.
6. Meanwhile, toss eggplant slices with salt, pepper, and a pinch of garlic powder. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
7. Serve shrimp with roasted eggplant and spoon garlic parmesan sauce over top. Garnish with chopped parsley if desired.
Cooking Time: 30 minutes
Shrimp and Eggplant Fried Rice
Shrimp and Eggplant Fried Rice Recipe
A classic Chinese dish gets a flavorful twist with the addition of succulent shrimp and tender eggplant.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 medium eggplant, diced
– 1/2 pound large shrimp, peeled and deveined
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the diced eggplant and cook until tender, about 3-4 minutes.
3. Push the eggplant to one side of the pan. Crack in the eggs and scramble them until cooked through. Mix with the eggplant.
4. Add the mixed vegetables, shrimp, garlic, and soy sauce. Stir-fry for about 2-3 minutes or until the shrimp are pink and fully cooked.
5. Add the cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry for about 2-3 minutes, combining everything well.
6. Taste and adjust seasoning as needed.
7. Transfer to a serving platter and garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Serve hot and enjoy!
Eggplant and Shrimp Miso Soup
A rich and savory soup that combines the smoky sweetness of eggplant with the succulent flavor of shrimp, all tied together by a hint of miso paste.
Ingredients:
– 2 medium eggplants, diced
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons sesame oil
– 4 cups vegetable broth
– 2 tablespoons white miso paste
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a large pot over medium heat.
2. Add the diced eggplant and cook until tender, about 5 minutes.
3. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes.
4. In a small bowl, whisk together the miso paste, soy sauce, and grated ginger.
5. Pour the miso mixture into the pot and stir to combine.
6. Add the vegetable broth and bring to a simmer.
7. Reduce heat to low and cook for an additional 10-15 minutes or until flavors have melded together.
8. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Herbed Shrimp and Eggplant Quiche
This savory quiche is a delightful twist on the classic French dish, featuring succulent shrimp and tender eggplant smothered in a fragrant herb crust.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat and set aside.
4. In the same skillet, add eggplant slices and cook until tender, about 5-6 minutes per side.
5. In a large bowl, whisk together eggs, heavy cream, salt, and pepper.
6. Add cooked shrimp, eggplant, parsley, dill, thyme, and cheddar cheese to the bowl. Mix well.
7. Pour mixture into a greased 9-inch tart pan with a removable bottom. Bake for 35-40 minutes or until golden brown.
Cooking Time: 40-45 minutes
Eggplant and Shrimp Caponata
This Sicilian-inspired pasta sauce combines the flavors of eggplant, shrimp, garlic, and capers for a rich and savory dish.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 pound large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup capers, rinsed and drained
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 can (28 oz) crushed tomatoes
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss eggplant slices with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add garlic and cook for 1 minute. Add shrimp and cook for 2-3 minutes per side or until pink.
4. In a blender or food processor, combine roasted eggplant, cooked shrimp, parsley, capers, crushed tomatoes, salt, and pepper. Blend until smooth.
5. Simmer the sauce over low heat for 10-15 minutes or until thickened.
6. Serve over pasta or as a topping for bread.
Cooking Time: 35-40 minutes
Shrimp and Eggplant Dumplings with Chili Oil
Shrimp and Eggplant Dumplings with Chili Oil: A savory fusion of Asian-inspired flavors, this recipe combines the sweetness of shrimp and eggplant with a spicy kick from chili oil. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 package round wonton wrappers (about 20 wrappers)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chili oil for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together shrimp, eggplant, garlic, soy sauce, sesame oil, and ginger.
3. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the shrimp-eggplant mixture in the center.
4. Dip your finger in water and run it along the edges of the wrapper.
5. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point, pressing the edges to seal.
6. Repeat with remaining wrappers and filling.
7. Cook dumplings for 12-15 minutes or until cooked through. Serve with chili oil drizzled on top.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your meals with these 18 mouth-watering eggplant and shrimp recipes! From spicy stir-fries to creamy curries, and from pasta dishes to tacos, there’s something for every occasion. Discover new flavors like Thai Basil Shrimp and Eggplant Stir-Fry or Mediterranean Shrimp and Eggplant Stew. Impress your guests with Baked Eggplant Stuffed with Shrimp and Feta Cheese or indulge in comfort food with Garlic Butter Shrimp and Eggplant Pasta. Whether you’re a seafood lover or just looking for new ideas, these recipes will surely become favorites.
