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Thai Shrimp and Eggplant Stir-Fry

Photo: Romulo Yanes

Prep time 20 mins
Cook time 14 mins
Yield

Serves: 4

This unique stir-fry dish is made with shrimp and eggplant. Serve with lime wedges and rice noodles, if desired.

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

Nutrition Information

  • calories 209
  • fat 10 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18 g
  • carbohydrate 12 g
  • fiber 4 g
  • cholesterol 143 mg
  • iron 1 mg
  • sodium 1176 mg
  • calcium 105 mg

How to Make It

  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.