A New York Foodie

New York based Food and Recipe Blog

>
You are here: Home / Shrimp / Shrimp with Eggplant with Garlic Sauce

Shrimp with Eggplant with Garlic Sauce

By 32 Comments

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money.  Please check out our disclosure policy for more details.

I have been on a Sriracha sauce kick lately. First with my Sriracha Potato Salad which can be found here and now with shrimp and eggplant which are definitely my two favorite foods from the seafood and vegetable groups.  Whenever I order in, or go out for Asian food, I always order Shrimp with Eggplant with Garlic Sauce!  I absolutely LOVE it!!!  It has so much flavor with the fresh garlic and adding a little bit of Sriracha sauce takes it up a notch!  Sriracha sauce is not as hot as Tabasco and gives foods a really great flavor, so if you never had it, or not a of hot foods, just use a little bit.  I think you will really like it a lot.  Also, to make it easier on you, buy the shrimps that are already shelled and deveined.  So to get the recipe, keep reading!

Shrimp with Eggplant with Garlic Saucae

Shrimp with Eggplant with Garlic Sauce

 

Shrimp with Eggplant with Garlic Sauce
5.0 from 6 reviews
Ingredients
  • 2 lbs. extra-large raw shrimp, peeled and deveined
  • 2 medium to large eggplants, cut into 1-2” chunks
  • 3-4 tbsps. peanut oil
  • 10 cloves of fresh garlic, chopped
  • 1 tbsp. Sriracha sauce, or to taste
  • 2 cups vegetable broth
  • 5 tbsp. oyster sauce
  • 2 tbsp. low sodium soy sauce
  • 1-2 tbsp. cornstarch mixed with about ¼ cup water (you want to make a slurry)
Instructions
  1. In a large nonstick frying pan or wok heat up the oil over medium-high heat. When hot add the garlic and stir fry for only about a minute. You don’t want the garlic to burn. Add the eggplant and mix well. Lower the heat and saute the eggplant for about 5 or 6 minutes, or until soft. Stirring often.
  2. To the eggplant mixture add the shrimps and cook until they turn pink, stirring often, no more than 5 minutes as shrimp take very little time to cook. Remove the shrimp from the pan and set aside.
  3. Pour the broth into the pot with the eggplant and bring to a boil. Once boiling add in the cornstarch mixture and stir. Lower the heat as the mixture will begin to thicken. Add in the oyster and soy sauces and stir to combine. Add back in the shrimp to warm. Serve over your favorite rice! Enjoy!

 

P.S. I think another great shrimp dish that you would like is my Orange Chipolte Shrimp!

Print Friendly, PDF & Email

More from my site

Comments

    • Thank you so much dear friend!! It really is delicious and very simple to make! Thanks for stopping by and have a great weekend! 🙂

      Reply

  4. Yummy! Thanks for the recipe. I’ve been trying to think of something else to make with egg plant besides a lasagna. I’m going to have to try this one.

    Reply

  8. Thank you for sharing your wonderful blog post at #theWeekend Social! We enjoyed it! I look forward to seeing you next week at The McCallum’s Shamrock Patch Blog!
    Have a great day!
    Heidy L. McCallum

    Reply

  10. Maybe we can petition to have Sriracha put into the water system in NY. I don’t think anyone would complain. Pinned this recipe will be making it soon.

    Reply

    • Thank you so much Bonnie!! I grabbed your button and put it on my featured page. I also linked up some 4th of July recipes tonight. Have a great holiday weekend! 🙂

      Reply

  16. Hi there: this sounds really delish, but I ‘m wondering how many servings it makes, and the serving size? Thanks! trying to figure out the weightwatchers points for my diet when I make this. thanks!!

    Reply

    • Hi Nancy, thank you so much for visiting my site and leaving me a message!
      I really appreciate it! This recipe makes about 4 servings. How many people would you want to feed with it?
      As an appetizer it will make more servings. With regard to the WW points, I’m not totally sure, but know
      shrimp is low in points and maybe give 2-3 points for the oil and, at most, 1 point for the
      cornstarch. Please let me know if you make it, and how you liked it! Thanks again! 🙂

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

“Yummie

Business 2 Blogger

wordpress stat