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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Warm Sesame Shrimp And Eggplant Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions