Honey Garlic Eggplant and Shrimp

Name: Honey Garlic Eggplant and Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 Eggplants (Asian - Japanese or Chinese); 2 tablespoons lemon juice (from fresh lemons); 1 teaspoon salt; 2 tablespoons cooking oil ( for sautéing, divided); 1 pound shrimp (raw, deveined, peeled, tail removed); 1 teaspoon dried basil; 1/3 cup Honey Garlic Sauce (- I used VH Honey Garlic Marinade)

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This Honey Garlic Eggplant and Shrimp recipe turned out so good, that I had to share it. The tenderness of the caramelized Asian eggplants in the honey garlic sauce is everything! It's sweet meets savory!

Honey Garlic Asian Eggplant with Shrimp salad closeup

I initially tried this recipe without the shrimp; just the eggplant in the sauce. It was great. The shrimp adds meatiness and some fanciness to the recipe, but you can absolutely do without it.

When I make this dish, I usually pair it with some white rice. The eggplants and shrimp go well on a bed of rice. Of course, it will be equally delicious on top of some mashed potatoes or alongside baked potatoes, like these Easy 3-ingredient Baked Potato Wedges or the Oven Roasted Potato Cubes. You can even serve it as an appetizer - place one shrimp and a few slices of eggplant on top of a cracker or a small slice of pita or Naan bread.

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Ingredients
Substitutions and variations
Preparation
Top Tips
Frequently Asked Questions
Serving suggestions
Storing and reheating
Try these other shrimp recipes
Recipe
Comments

Ingredients

Asian Eggplants: Japanese or Chinese eggplant varieties work great. They are sweeter and more delicate in flavor than the regular (American) Eggplants. The regular eggplant, like the one I use in my Eggplant Salad Stuffed Tomatoes, is more spongy in texture, whereas the Asian eggplant (like the Japanese ones I use in this Roasted Eggplant and Sweet Potatoes recipe) is softer and more tender. I love using the purple variety. The color is so beautiful. It definitely stands out in a dish - see below tips on keeping that beautiful purple color even after cooking.
Shrimp (prawns): frozen, raw. It's best to purchase deveined, peeled, tail-removed ones so there is less work for you. The larger kinds of shrimp usually come with the tail on, but that's easy to remove.
Seasoning: you'll just need some salt, fried basil, and lemon juice, from fresh lemons
Honey Garlic Sauce - I used VH Honey Garlic Marinade, but see below for substitutions and variations

*** See the recipe card at the bottom of this page for the full list of ingredients and quantities

Substitutions and variations

Dried basil: You can use Italian Seasoning mix instead. Or, fried oregano will also work great.
Honey Garlic Sauce: For quicker preparation, I used the bottled honey garlic sauce I had in my fridge. If you prefer making it from scratch, you can make your own sauce, similar to the one I use in this Pan Seared Salmon with Vegetables. Use ¼ cup of regular (not sodium-free, but can be gluten-free) soy sauce, 4 cloves of minced garlic, ½ cup of honey, and 1 tablespoon of apple cider vinegar or rice vinegar. Whisk all ingredients together in a small bowl and add more honey, maple syrup, or a little bit of brown sugar if you like the sauce a little sweeter. You may also like to add a little bit of cornstarch to make the sauce thicker and more adhesive.
Add some greens: you can also add a little bit of chopped and sauteed leek, or some fresh parsley or cilantro. Or, place the cooked Honey Garlic Eggplant and Shrimp dish over a bit of fresh lettuce or spinach leaves for presentation and additional nutrition.
Add some spice: Chili flakes or some cajun spice will add some spice to your dish. Be careful not to over-spice. Add a little bit at a time until you reach the desired flavor.

Preparation

diced eggplant seasoned with salt, drizzled in lemon juice, in large mixing bowl

STEP 1: Cut off the ends of each eggplant and discard. Cut the eggplants into bite-sized pieces and transfer them to a large mixing bowl. Add the salt and freshly squeezed lemon juice and cover with cool water. Let stand for at least 15 minutes.

Cooked shrimp on a white platter with red spatula

STEP 2: Meanwhile, heat one tablespoon of cooking oil in a large skillet, over medium heat. Add the shrimp. Cook for about 5 minutes, turning once midway. Once the shrimp have cooked through and turned pink, stir in the dried basil, and transfer shrimp onto a plate.

diced eggplants sauteing in pan, closeup.

STEP 3: Heat one tablespoon of oil in the skillet you used to sauté the shrimp. Drain the eggplant and sauté them for about 5 minutes. Add the honey garlic sauce and stir well to combine.

eggplant and shrimp combined with honey garlic sauce in a pan with red spatula.

STEP 4: Stir in the cooked shrimp to the skillet with the eggplant and add more sauce if required. Serve warm or at room temperature.

Top Tips

Cut the eggplant into even-sized pieces to ensure even cooking.
To help preserve the purple color of the eggplant event after it's cooked, add acidity and/or salt to the eggplant before cooking it.
Overcrowding the pan can lead to steaming instead of stir-frying. Cook the shrimp and eggplant separately or in batches to ensure they cook evenly and get a nice sear.
Do not overcook the shrimp; they will be come dry and rubbery. Saute the shrimp until they turn pink and opaque.

Frequently Asked Questions

How do you keep the bright purple color of the eggplant?

Eggplants tend to darken when cooked. They usually lose the beautiful purple when heated. Adding acidity and/or salt to the eggplant before cooking helps preserve its color.

What size shrimp is best for shrimp stir-fry?

Shrimp are typically categorized by their count per pound, which is often indicated as "U" followed by a number (e.g., U10, U15, 16/20). Jumbo or U10-U15 only have about 10-15 shrimp per pound due to their very large size. Large shrimp are usually 16/20 (so, 16-20 shrimp per pound). Medium or 21/30 (21-30 shrimp per pound) are commonly used in dishes like shrimp tacos, salads, and pasta. They are a good all-purpose size for many recipes. Smaller shrimps, such as 31/40 and 41/50 (tiny) are used in recipes where you'd blend them in with other ingredients, such as fried rice, omelets, or stuffing for seafood. The best size of shrimp for our recipe are, ideally, the medium ones. They are not too large and not too small.

Serving suggestions

Honey garlic eggplant and shrimp is best served immediately while the flavors are at their peak. Serve it with steamed rice or noodles. Or, as an appetizer or side dish. It's great with a fresh salad, such as this Cherry Tomato and Asparagus Salad or this Citrus Avocado Salad Recipe.

Try italongsde this Pan Seared Salmon with Vegetables main dish or these Stir-Fried Chicken Thighs.

Storing and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, add a small amount of cooking oil to a a non-stick skillet or wok and heat on the stove over medium heat, add the eggplant and shrimp to the pan. Stir-fry them for 2-3 minutes, tossing frequently to ensure even heating. This will help the ingredients regain their temperature without overcooking. To prevent the dish from drying out, you can cover the pan with a lid or use a splash of water or broth to create steam.

Try these other shrimp recipes

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