Warm Sesame Shrimp And Eggplant Salad Recipe

Name: Warm Sesame Shrimp And Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil, divided; 1 teaspoon crushed red pepper, divided; 2 teaspoons bottled minced garlic, divided; 1/4 teaspoon salt; 1 pound medium shrimp, peeled; 2 red bell peppers, seeded and quartered; 1 eggplant, cut into 3/4-inch-thick slices (about 3/4 pound); Cooking spray; 2 tablespoons rice vinegar; 1 tablespoon oyster sauce; 2 teaspoons chili garlic sauce (such as Lee Kum Kee); 1 teaspoon bottled ground fresh ginger (such as Spice World); 1 tablespoon sesame seeds; 6 cups coarsely chopped bok choy; 3 tablespoons water; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh cilantro

Servings: persons

1 tablespoon peanut oil, divided
1 teaspoon crushed red pepper, divided
2 teaspoons bottled minced garlic, divided
1/4 teaspoon salt
1 pound medium shrimp, peeled
2 red bell peppers, seeded and quartered
1 eggplant, cut into 3/4-inch-thick slices (about 3/4 pound)
Cooking spray
2 tablespoons rice vinegar
1 tablespoon oyster sauce
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 tablespoon sesame seeds
6 cups coarsely chopped bok choy
3 tablespoons water
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro

1
Preheat broiler.
2
Combine 2 teaspoons oil, 1/2 teaspoon crushed pepper, 1 teaspoon garlic, salt, and shrimp in a bowl. Cover and marinate in refrigerator 10 minutes.
3
Flatten bell pepper pieces with hand. Place bell pepper and eggplant on a baking sheet. Lightly coat with cooking spray. Broil 10 minutes or until tender, turning pieces occasionally. Cut bell pepper and eggplant into 1-inch pieces.
4
Combine 1 teaspoon oil, 1/2 teaspoon crushed red pepper, 1 teaspoon garlic, vinegar, oyster sauce, chili garlic sauce, and ginger in a small bowl.
5
Sprinkle shrimp with sesame seeds. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp, and saute 2 minutes or until shrimp are done. Place in a large bowl.
6
Add bok choy and water to pan; cover and cook 3 minutes or until bok choy wilts. Add bell pepper, eggplant, bok choy, onions, and cilantro to shrimp. Drizzle with vinegar mixture; toss.

192

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 17 ingredients. The key ingredients include: 1 tablespoon peanut oil, divided, 1 teaspoon crushed red pepper, divided, 2 teaspoons bottled minced garlic, divided, 1/4 teaspoon salt, and more.

Yes, Warm Sesame Shrimp And Eggplant 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.

Warm Sesame Shrimp And Eggplant Salad

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