Warm Sesame Shrimp and Eggplant Salad

To save time, purchase peeled and deveined shrimp at your grocery store.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 27%
  • Fat: 7.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.6g
  • Protein: 26.6g
  • Carbohydrate: 16.4g
  • Fiber: 5.1g
  • Cholesterol: 172mg
  • Iron: 4.5mg
  • Sodium: 693mg
  • Calcium: 207mg


  • 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 sauté 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.
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