Shishito Eggplant Shrimp Stir-Fry

Plumped juicy shrimp and tender Asian purple eggplant with crisp shishito peppers, green beans, and red bell peppers tossed in a sweet and spicy stir-fry chili sauce infused with basil and cilantro for a delectable shrimp stir-fry.

Sweet and Spicy Stir-Fry

You'll be delighted with this seafood dish if you love sweet and spicy stir-fries. They are not only quick and easy to make for weeknight dinners, but the preparation and cooking techniques also allow the dish to stay crispy and fresh, especially when you want to use a lot of different vegetables and herbs.

In addition, this shrimp stir-fry dish has a substantial Thai influence, not only by using the sweet Thai chili sauce but the use of basil as well. If you have ever had Thai and Vietnamese food, you'll also notice the use of basil.

In my recipe, I used sweet Italian basil found at a local North American supermarket. But if you can get your hand on Thai basil, this will be a great addition to the recipe. Thai Basil is sweet, while Holy Basil is peppery, so choose what fits you.

Are you looking for more stir-fries? You must not only check out the Chicken, Mushrooms, Peppers, and Green Beans Stir-Fry in Hoisin Sauce but try the Sweet and Spicy Gochujang Chicken and Broccoli Stir-fry with Scallions Radish Salad for a Korean vibe.

A favorite is the Hot Honey Sesame Chicken with Nappa Cabbage Stir-Fry and Bang Bang Crispy Tofu with Egg Fried Brown Rice.

Try the Chicken Curry Stir-Fry with Coconut Rice and Beans for a Caribbean twist.

Sweet Thai Chili Sauce

Sweet Thai Chili sauce, such as Mae Ploy Sweet Chili Sauce From Thailand, a popular top brand in the United States, is a typical Thai dipping sauce for chicken. However, in this shrimp stir-fry recipe, I used it as a quick stir-fry sauce.

For example, the sweet Thai chili sauce is made up of red chili peppers, garlic, fish sauce, vinegar, and sugar. Furthermore, It hits all your senses with a spicy kick and savory note and has a sweet and tangy side. This sauce is so good with chicken.

I love having this sauce with crispy fried chicken wings, which you probably saw on a sports bar's menu. It has also become quite popular in the US in the past few years.

Shishito Peppers

Shishito peppers, a Japanese smokey mild pepper, are new to me. I've never had them before making this recipe, but I noticed a lot of recipes serving it on its own as a snack the way you would edamame.

I've read that shishito peppers' key to enjoyment is blistering the skin. You can also achieve this by searing them in a cast-iron pan or grilling them. In addition, an interesting fact about these peppers is that finding a spicy pepper in the bunch is like Russian roulette.

You may have all sweet peppers or bite into one spicy hot one. Hahaha. So just beware! But I really hope you enjoy this take on these unique ingredients from Southeastern and Eastern Asian cuisine for the shrimp stir-fry recipe.

Argentinian Red Shrimp

The Argentinian shrimp is a favorite of mine; I previously used it in my Jalapeno Pesto and Argentinian shrimp Pasta recipe post. These shrimps are also famous for tasting closely the texture of lobster. They went viral on Instagram when someone found them at Trader Joe's. And they weren't lying; it's sweet, juicy, and so good.

Key to Stir-Frying

The key to this simple recipe is to stir-fry all the vegetables to their optimal peak, not overcooking them while staying fresh and keeping their color. As a result, the quick cooking process achieves this.

You will notice that I cook most of the vegetables separately and then add them back at the end. If I had cooked all the vegetables simultaneously, it would have been a soggy mess with a lot of uneven cooking.

Stir-frying is a great way to keep your vegetables bright in color and crispy.

Get more valuable tips before cooking the shrimp stir-fry recipe at Cook’s Notebook on Wok cooking.

Ingredients and Instructions

To begin with, for this shrimp stir-fry recipe, you must steam the green beans and scallions (aka green onions) beforehand. This also helps with cooking it in less time in the wok, and the scallions won't taste like raw onion.

Then, blister the shishito peppers in a high smoke point oil like avocado oil and remove them. Add the peeled and deveined shrimp afterward and sear and remove.

In addition, do the same for the jalapenos, bright purple Japanese eggplant, and red bell peppers. In between this process, you may have to also add a little more oil and ensure the pan is free from bits of food to prevent burning.

After that, the green beans, scallions, and garlic will be added and removed. Then, you'll make the stir-fry sauce using vegetable broth, sweet Thai chili sauce, chopped cilantro, basil, and salt.

Once the sauce is bubbly, you'll quickly add all the shrimp and vegetables and toss well. And you are done!

For quantities, please see the shrimp stir-fry recipe card.

Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab.  Some detailed steps can also be found there for the shrimp stir-fry recipe. Learn more about wok cooking.

Rice Suggestion

Suitable Rice for this Dish - Due to the Thai flavors of this dish, you can serve it with steamed Thai jasmine rice. However, you can also do it with brown or white sushi sticky rice—especially white sushi rice, which will also be great for absorbing the sauce.

Substitutions

• Argentinian Red Shrimp - I used this shrimp to create this recipe. In addition, it has a close taste of lobster. However, you can use regular jumbo shrimp found at your local market if you cannot find it.
• Green Beans - Use asparagus.
• Japanese Eggplant - When searching for them, they are slender with purple skin typically found in most local East Asian markets. In addition, if you are unable to find them, try using a regular small eggplant.

Change Heat Level - Modify the shrimp stir-fry recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

• Shrimp Stir-Fried with Noodles - Add cooked rice noodles to the sauce, vegetables, and shrimp towards the end.
• Fried Shrimp Stir-Fry - Batter and fry the shrimp, then toss it with the vegetables towards the end.
• Sweet and Spicy Vegetarian - Add vegetables like steamed broccoli with mixed mushrooms. Add shitake, baby portobello, and cremini mushrooms. Be sure also to sear the mushrooms to a golden brown.

Equipment

• Steamer - Used for steaming green beans and scallions. You can also boil it as well. However, just ensure you cook it for only 2 to 3 minutes to maintain crispness.
  • I used the Oster Stainless Steel Steamer. It comes in three parts. For example, I fill the base with water, put the lid on, and boil it. Then, add the vegetable to the basket and set aside.
  • When the water is ready, I just add the basket. It's much better than adding the vegetables to the hot basket while steaming.
• Wok - Used for stir-frying this shrimp stir-fry recipe on high heat quickly. I developed this recipe using the Bielmeier Carbon Steel Wok. In addition, it is thoughtfully packaged with easy instructions to season the pan. It is lightweight and the perfect size to store. Plus, it can come with a wooden or glass lid and utensils.
  • No Wok? You can use a large saute pan; you might have to increase the heat a little bit and be aware some non-stick frying pans do not allow high temperature since it may warp the pan.
  • In addition, you can try using a cast-iron pan as an alternative.
• Holding Tray - Used to hold the stir-fried vegetables. I suggest using a metal tray like the USA Pan Bakeware Quarter Sheet Pan since it is the perfect size to place next to the stove to keep the ingredients warm.

Kitchen Must Haves - Find other tools I use here.

Storage

• Refrigerator - To store in the fridge, you can place the shrimp stir-fry in a shallow 2-inch container to cool down quickly. Then, store in an airtight container.  The meal will last up to two days.
• Freezer - I do not recommend freezing since some of the reheated vegetables will become soggy.

Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food.  For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.

Frequently Asked Questions

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📖 Recipe

Shrimp Shishito Eggplant Stir-Fry

Plumped juicy shrimp, and tender Asian purple eggplant with crisp shishito peppers, green beans, and red bell peppers tossed in a sweet and spicy stir-fry chili sauce infused with basil and cilantro.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Seafood

Cuisine Asian, East Asian, Southeast Asian

Servings 2

Calories 326.79 kcal

Ingredients

  

• 4 ounces of green beans tips removed and cut in half
• 2 ounces scallions white and green parts, cut into 2-inch pieces
• 2 tablespoon avocado oil
• 8 ounces Argentinian Red Shrimp peeled, thawed
• 4 ounces of shishito peppers tips removed and cut in half
• 1 cup red bell pepper large slices
• 6 garlic cloves minced or garlic pressed
• 4 ounces Japanese eggplant cut into 2-inch wedges
• 1 jalapeno sliced into rings
• 4 ounces of vegetable broth
• ½ cup sweet Thai chili sauce
• ½ cup cilantro leaves coarsely chopped
• ½ cup basil leaves coarsely chopped

Instructions

 

• Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
• In a steamer, lightly steam the green beans and scallions for one minute. Make sure to add the vegetables after the steam has been created. Then blanch the vegetables by placing them in an ice water bath. Drain the vegetables after sitting in the bath for 30 seconds and set aside with the rest of the stir-fry vegetable prep.
• In a well-ventilated kitchen, on medium-high heat, add the oil to the wok
• When the oil is heated, add the shishito peppers and gently brown on all sides, creating blisters. To do this: allow peppers to sit for 30 seconds, then toss and repeat until 70% of the papers are blistered. View the video for reference.
• Quickly remove the peppers and set aside.
• Add the shrimp to the hot pan and quickly sear the shrimp; this may take about 30 seconds on each side.
• Once the shrimp is seared, remove it from the wok, and place it in a baking dish next to the stove to stay warm.
• If there is any residual liquid from the shrimp, remove the wok from the heat and wipe down the wok with a lint-free towel using your tong or the wok's spatula.
• Add two tablespoons of fresh oil to the wok and heat on medium-high heat.
• Add the jalapenos and eggplant to the wok.
• Add salt to season and lightly brown the eggplant for 30 seconds to a minute.
• Remove the eggplant and jalapenos, place them in the same dish as the shrimp, and set aside.
• If there isn't at least one tablespoon of oil in the wok, add more oil and heat up.
• Add the red bell peppers to the hot oil and lightly brown for 30 seconds.
• Add the green beans and scallions, toss, and allow to sit for 30 seconds to brown.
• Add the garlic to the vegetables and combine well.
• After 30 seconds, remove the vegetables and garlic from the pan and place them with the rest of the cooked vegetables.
• Place the wok back on the stove and heat up.
• To make the sauce, quickly add the vegetable broth, sweet Thai chili sauce, chopped cilantro, and basil leaves.
• Taste and season with salt if necessary.
• Bring the sauce to a boil.
• Once the sauce is boiling, add the vegetables and shrimp back in, combine well, immediately remove from the heat and serve.
• You can serve the dish with rice garnished with more chopped basil and cilantro.

Keyword quick and easy, dinner, lunch, vegetables, spring, summer, stove top, wok, spicy, egg-free, 30 minute meal, pescatarian, stir fry, easy, saute pan, shrimp

quick and easy, dinner, lunch, vegetables, spring, summer, stove top, wok, spicy, egg-free, 30 minute meal, pescatarian, stir fry, easy, saute pan, shrimp

Seafood

Asian, East Asian, Southeast Asian

Yield: 2 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Maika Frederic

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Shrimp Shishito Eggplant Stir-Fry

Plumped juicy shrimp, and tender Asian purple eggplant with crisp shishito peppers, green beans, and red bell peppers tossed in a sweet and spicy stir-fry chili sauce infused with basil and cilantro.

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients US Metric

• 4 ounces of green beans, tips removed and cut in half
• 2 ounces scallions, white and green parts, cut into 2-inch pieces
• 2 tablespoon avocado oil
• 8 ounces Argentinian Red Shrimp, peeled, thawed
• 4 ounces of shishito peppers, tips removed and cut in half
• 1 cup red bell pepper, large slices
• 6 garlic cloves, minced or garlic pressed
• 4 ounces Japanese eggplant, cut into 2-inch wedges
• 1 jalapeno, sliced into rings
• 4 ounces of vegetable broth
• ½ cup sweet Thai chili sauce
• ½ cup cilantro leaves, coarsely chopped
• ½ cup basil leaves, coarsely chopped

Instructions

1. Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
2. In a steamer, lightly steam the green beans and scallions for one minute. Make sure to add the vegetables after the steam has been created. Then blanch the vegetables by placing them in an ice water bath. Drain the vegetables after sitting in the bath for 30 seconds and set aside with the rest of the stir-fry vegetable prep.
3. In a well-ventilated kitchen, on medium-high heat, add the oil to the wok
4. When the oil is heated, add the shishito peppers and gently brown on all sides, creating blisters. To do this: allow peppers to sit for 30 seconds, then toss and repeat until 70% of the papers are blistered. View the video for reference.
5. Quickly remove the peppers and set aside.
6. Add the shrimp to the hot pan and quickly sear the shrimp; this may take about 30 seconds on each side.
7. Once the shrimp is seared, remove it from the wok, and place it in a baking dish next to the stove to stay warm.
8. If there is any residual liquid from the shrimp, remove the wok from the heat and wipe down the wok with a lint-free towel using your tong or the wok's spatula.
9. Add two tablespoons of fresh oil to the wok and heat on medium-high heat.
10. Add the jalapenos and eggplant to the wok.
11. Add salt to season and lightly brown the eggplant for 30 seconds to a minute.
12. Remove the eggplant and jalapenos, place them in the same dish as the shrimp, and set aside.
13. If there isn't at least one tablespoon of oil in the wok, add more oil and heat up.
14. Add the red bell peppers to the hot oil and lightly brown for 30 seconds.
15. Add the green beans and scallions, toss, and allow to sit for 30 seconds to brown.
16. Add the garlic to the vegetables and combine well.
17. After 30 seconds, remove the vegetables and garlic from the pan and place them with the rest of the cooked vegetables.
18. Place the wok back on the stove and heat up.
19. To make the sauce, quickly add the vegetable broth, sweet Thai chili sauce, chopped cilantro, and basil leaves.
20. Taste and season with salt if necessary.
21. Bring the sauce to a boil.
22. Once the sauce is boiling, add the vegetables and shrimp back in, combine well, immediately remove from the heat and serve.
23. You can serve the dish with rice garnished with more chopped basil and cilantro.

Notes

Well Ventilated Kitchen

• This will be a quick stir-fry process for about 10 minutes, but a well-ventilated kitchen may be necessary.
• This dish will create smoke in addition to pepper oils being released into the air.
• Make sure your stove fan is turned on high.
• You might have to open windows as well.
• If you have a grill with a stove, you can try making this dish outside using your wok or cast-iron pan.

Suitable Rice for this Dish

• Due to the Thai flavors of this dish, you can serve it with steamed Thai jasmine rice.
• Or you can serve it with brown or white sushi sticky rice.

Avocado Oil

• This oil was used due to its high smoke point.

Argentinian Red Shrimp

• I used this shrimp to create this recipe, for it has a close taste to lobster.
• You can use regular jumbo shrimp found at your local market if you cannot find it.

No Wok?

• You can use a large saute pan; you might have to increase the heat a little bit and be aware some non-stick frying pans do not allow high temperature since it may warp the pan.
• Try using a cast-iron pan as an alternative.

Recommended Products:

Bielmeier 12.5

Oster Steamer Stainless Steel Cookware, 3.0-Quart

Chinese Wok Spatula, 304 Stainless Steel Spatula with Heat Resistant Wooden Handle Wok Utensils,Silver/15.7Inch

Nutrition Facts

Calories

326.79

Fat

15.36 g

Sat. Fat

1.89 g

Carbs

24.48 g

Fiber

7.66 g

Net carbs

16.82 g

Sugar

11.84 g

Protein

27.7 g

Sodium

383.52 mg

Cholesterol

182.57 mg

These are calculations based on search results of the ingredient's nutritional information.

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Hot Honey Sesame Chicken with Nappa Cabbage Stir-Fry

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Food safety

• Cook chicken to a minimum temperature of 165 °F (74 °C).
• Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
• Wash hands after touching raw meat to prevent cross-contamination.
• Don't leave food at room temperature for extended periods; this can breed bacteria.
• Never leave cooking food unattended to prevent burns and fires.
• Use oils with a high smoke point to avoid harmful compounds.
• Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.

See more guidelines at USDA.gov.

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