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.
Servings 2 servings
Calories: 389kcal
Ingredients
- 1 cup green beans trimmed and cut in half
- 4 scallions cut into 2-inch pieces
- 2 tablespoon avocado oil divided
- 8 ounces Argentinian Red Shrimp about 12–16 large, peeled and thawed
- 1 cup shishito peppers stems removed
- 1 red bell pepper cut into large strips
- 6 cloves garlic minced
- 1 Japanese eggplant cut into 2-inch wedges
- 1 jalapeno thinly sliced
- ½ cup of low sodium vegetable broth
- ½ cup sweet Thai chili sauce
- ½ cup coarsely chopped cilantro leaves
- ½ cup coarsely chopped basil leaves
For Serving (Optional)
- Steamed jasmine or sushi rice
- Additional chopped basil and cilantro for garnish
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prep all of the ingredients: Cut and measure everything before heating the wok. Stir-frying moves quickly, so having everything ready makes cooking much easier.
- Blanch the vegetables: Bring a pot of water to a boil, or use a steamer. Steam the green beans and scallions for 1 minute. Immediately transfer them to an ice bath for 30 seconds, then drain well and set aside.
- Blister the shishito peppers: Heat 1 tablespoon avocado oil in a wok over medium-high heat. Add the shishito peppers and cook for 1 to 2 minutes, turning occasionally, until most of the peppers develop light blisters. Remove to a plate.
- Cook the shrimp: Add the shrimp to the hot wok in a single layer. Sear for about 30 to 45 seconds per side, just until they begin turning pink. Remove immediately to the plate with the peppers. The shrimp will finish cooking in the sauce later.
- Cook the eggplant: If needed, add the remaining 1 tablespoon of oil. Add the Japanese eggplant and jalapeño, season lightly with salt, and stir-fry for 2 to 3 minutes until the eggplant begins to brown and soften. Remove to the plate.
- Cook the remaining vegetables: Add the red bell pepper and cook for about 1 minute. Stir in the green beans, scallions, and garlic. Cook for another minute, stirring frequently until the garlic becomes fragrant.
- Make the sauce: Pour in the vegetable broth and sweet Thai chili sauce. Bring the mixture to a gentle simmer, then stir in the cilantro and basil.
- Finish the stir-fry: Return the shrimp, shishito peppers, and eggplant to the wok. Toss everything together until evenly coated in the sauce and the shrimp are fully cooked, about 1 minute. Taste and season with salt if needed.
- Serve immediately: Over steamed jasmine rice or sushi rice. Garnish with additional fresh basil and cilantro if desired.
Video
Notes
Argentinian Red Shrimp: Their naturally sweet flavor is often compared to lobster. Large or jumbo shrimp make a great substitute.
No Wok? Use a large stainless-steel, cast-iron, or sauté pan, and cook in batches if necessary.
Tip: Cook each ingredient separately before combining everything at the end. This keeps the vegetables crisp and prevents the shrimp from overcooking.
Nutrition
Calories: 389kcal | Carbohydrates: 43g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1966mg | Potassium: 1039mg | Fiber: 13g | Sugar: 23g | Vitamin A: 3839IU | Vitamin C: 128mg | Calcium: 157mg | Iron: 3mg
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