Japanese Eggplants with Sriracha Shrimp Recipe

Name: Japanese Eggplants with Sriracha Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small Japanese eggplants (about 6 inches); 1 teaspoon olive oil; 1/2 teaspoon kosher salt; Freshly ground black pepper; 1 pound shrimp (21 to 25 count) cleaned, deveined and diced; 1/3 cup rice vinegar; 1 tablespoon agave syrup; 1/2 cup seeded and 1/4-inch diced red bell pepper; 1/4 cup diced snow peas; 3/4 cup mayonnaise; 2 teaspoons Sriracha hot chili sauce; 1 teaspoon sweet chili sauce; 1 lime, zested and juiced

Servings: persons

4 small Japanese eggplants (about 6 inches)
1 teaspoon olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
1 pound shrimp (21 to 25 count) cleaned, deveined and diced
1/3 cup rice vinegar
1 tablespoon agave syrup
1/2 cup seeded and 1/4-inch diced red bell pepper
1/4 cup diced snow peas
3/4 cup mayonnaise
2 teaspoons Sriracha hot chili sauce
1 teaspoon sweet chili sauce
1 lime, zested and juiced

1
Preheat the oven to 325 degrees F.
2
Wash and dry the eggplant, then cut lengthwise in half.
3
With a paring knife, slightly core out some of the seeded area.
4
Drizzle with olive oil.
5
Season with salt and pepper and put on a baking sheet.
6
Bake for 15 minutes.
7
While the eggplants are baking, combine the shrimp with the rice vinegar, agave, red bell peppers and snow peas in a large bowl.
8
Set aside.
9
In a small bowl, combine the mayonnaise, Sriracha, sweet chili sauce, lime zest and lime juice.
10
Set aside.
11
After the eggplants have roasted, carefully fill them with the shrimp mixture.
12
Put them back in the oven until the shrimp are opaque and cooked through, about 15 to 20 minutes.
13
Remove the eggplant from the oven to a serving platter.
14
Drizzle with the Sriracha mayonnaise and serve immediately.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 small Japanese eggplants (about 6 inches), 1 teaspoon olive oil, 1/2 teaspoon kosher salt, Freshly ground black pepper, and more.

Yes, Japanese Eggplants with Sriracha Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Eggplants with Sriracha Shrimp

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