Grilled Eggplant And Shrimp Salad Recipe

Name: Grilled Eggplant And Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, about 1 1/4 pounds; 1 pound medium shrimps, peeled and deveined; 1 cup diced seeded ripe tomato; 2 tablespoons Thai fish sauce; 1 teaspoon anchovy paste; ⅓ cup fresh lime juice; 1/2 teaspoon sugar; 1 small slender hot green chili, seeded and sliced thin; 2 large cloves garlic, finely chopped; 1 tablespoon finely chopped shallot; 1/4 cup chopped fresh coriander leaves; Sprigs of fresh coriander for garnish

Servings: persons

1 medium eggplant, about 1 1/4 pounds
1 pound medium shrimps, peeled and deveined
1 cup diced seeded ripe tomato
2 tablespoons Thai fish sauce
1 teaspoon anchovy paste
⅓ cup fresh lime juice
1/2 teaspoon sugar
1 small slender hot green chili, seeded and sliced thin
2 large cloves garlic, finely chopped
1 tablespoon finely chopped shallot
1/4 cup chopped fresh coriander leaves
Sprigs of fresh coriander for garnish

1
Preheat a grill, a nonstick griddle or a large nonstick skillet.
2
Cut the stem off the eggplant, then slice the eggplant one-half-inch thick.
3
Grill or sear the eggplant slices until they are nicely browned.
4
Do not allow them to burn.
5
Set them aside to cool slightly.
6
While the eggplant is cooling, place the shrimps on skewers and sear them on the grill or, without the skewers, sear them until they begin to char around the edges on the griddle or in the skillet.
7
Set them aside.
8
Dice eggplant, place in bowl.
9
Mix with tomato.
10
Dice shrimp and add.
11
Mix the fish sauce, anchovy paste, lime juice and sugar together.
12
Pour over the eggplant mixture.
13
Fold in the chili, garlic and shallot.
14
Mix well.
15
Add the coriander leaves and mix again.
16
Serve garnished with sprigs of fresh coriander.

211

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium eggplant, about 1 1/4 pounds, 1 pound medium shrimps, peeled and deveined, 1 cup diced seeded ripe tomato, 2 tablespoons Thai fish sauce, and more.

Yes, Grilled Eggplant And Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Eggplant And Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions