Thai Shrimp And Eggplant Stir-Fry Recipe

Name: Thai Shrimp And Eggplant Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lime juice; 1 1/2 tablespoons Asian fish sauce; 1 1/2 teaspoons sugar; 1 tablespoon plus 5 tsp. peanut oil; 1 pound large shrimp, peeled and deveined; 3 slender Japanese eggplants, halved lengthwise and cut crosswise into 1/2-inch pieces; 5 cloves garlic, thinly sliced; 2 Fresno chilies, seeded and slivered; 1 scallion, thinly sliced (about 1/4 cup); 1 cup loosely torn basil leaves; Lime wedges, for serving; Cooked rice noodles, optional

Servings: persons

2 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce
1 1/2 teaspoons sugar
1 tablespoon plus 5 tsp. peanut oil
1 pound large shrimp, peeled and deveined
3 slender Japanese eggplants, halved lengthwise and cut crosswise into 1/2-inch pieces
5 cloves garlic, thinly sliced
2 Fresno chilies, seeded and slivered
1 scallion, thinly sliced (about 1/4 cup)
1 cup loosely torn basil leaves
Lime wedges, for serving
Cooked rice noodles, optional

1
In a small bowl, whisk lime juice, fish sauce, sugar and 2 Tbsp. water.
2
In a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium-high heat until very hot; swirl to coat skillet. Add shrimp and stir-fry until just pink, about 3 minutes. Transfer to a medium bowl.
3
Add 2 tsp. oil and half of eggplant to skillet. Cook, undisturbed, for 2 minutes, then stir-fry for 30 seconds. Transfer to bowl with shrimp. Add another 2 tsp. oil; repeat with remaining eggplant. Make a well in center and add remaining 1 tsp. oil, garlic, chilies and scallion. Stir-fry until fragrant, about 1 minute.
4
Add shrimp, eggplant and sauce to skillet. Cook, tossing well, until heated through, 30 seconds to 1 minute. Stir in basil. Serve with lime wedges and rice noodles, if desired.

181

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 12 ingredients. The key ingredients include: 2 tablespoons fresh lime juice, 1 1/2 tablespoons Asian fish sauce, 1 1/2 teaspoons sugar, 1 tablespoon plus 5 tsp. peanut oil, and more.

Yes, Thai Shrimp And Eggplant Stir-Fry 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.

Thai Shrimp And Eggplant Stir-Fry

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