Shrimp Shishito Eggplant Stir-Fry
Plumped juicy shrimp, and tender Asian purple eggplant with crisp shishito peppers, green beans, and red bell peppers tossed in a sweet and spicy stir-fry chili sauce infused with basil and cilantro.
Servings 2
Calories: 326.79kcal
Ingredients
- 4 ounces of green beans tips removed and cut in half
- 2 ounces scallions white and green parts, cut into 2-inch pieces
- 2 tablespoon avocado oil
- 8 ounces Argentinian Red Shrimp peeled, thawed
- 4 ounces of shishito peppers tips removed and cut in half
- 1 cup red bell pepper large slices
- 6 garlic cloves minced or garlic pressed
- 4 ounces Japanese eggplant cut into 2-inch wedges
- 1 jalapeno sliced into rings
- 4 ounces of vegetable broth
- ½ cup sweet Thai chili sauce
- ½ cup cilantro leaves coarsely chopped
- ½ cup basil leaves coarsely chopped
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make Ice Bath: Fill a medium mixing bowl with one part ice and one part water and place it near the steamer.
- Steam Vegetables: In a steamer, lightly steam the green beans and scallions for one minute. Then blanch the vegetables by placing them in an ice water bath. Drain the vegetables after sitting in the ice water for 30 seconds and set aside with the rest of the stir-fry vegetable prep.
- When the oil is heated, add the shishito peppers and gently brown by allowing the peppers to sit for 30 seconds on all sides, creating blisters, then toss and repeat until 70% of the peppers are blistered. Then quickly remove the peppers and place them on a holding tray, next to the stove to stay warm.
- Add the shrimp to the hot pan and quickly sear the shrimp; this may take about 30 seconds on each side. Once the shrimp is seared, remove it from the wok, and place it on the holding tray.
- If there is any residual liquid from the shrimp, remove the wok from the heat and wipe down the wok with a lint-free towel using your tong or the wok's spatula. Then add two tablespoons of fresh oil to the wok and heat on medium-high heat.
- Add the jalapenos and eggplant to the wok, season with salt, and lightly brown the eggplant for 30 seconds to a minute. Then remove the eggplant and jalapenos onto the holding tray.
- If there isn't at least one tablespoon of oil in the wok, add more oil and heat up. Then add the red bell peppers to the hot oil and lightly brown for 30 seconds.
- Add the green beans and scallions, toss, and allow to sit for 30 seconds to brown. Then add the garlic to the vegetables and combine well. After 30 seconds, remove the vegetables from the pan and place them with the rest of the cooked vegetables.
- Make the Sauce: Place the wok back on the stove and heat up. Then quickly add the vegetable broth, sweet Thai chili sauce, chopped cilantro, and basil leaves, taste, and season with salt if necessary.
- Bring the sauce to a boil. Once the sauce is boiling, add the vegetables and shrimp back in, combine well, immediately remove from the heat and serve.
- Serving Suggestion: You can serve the dish with Jasmine or sushi rice garnished with more chopped basil and cilantro.
Video
Notes
Argentinian Red Shrimp
- I used this shrimp to create this recipe, for it has a close taste to lobster.
- You can use regular jumbo shrimp found at your local market if you cannot find it.
- You can use a large saute pan; you might have to increase the heat a little bit and be aware some non-stick frying pans do not allow high temperature since it may warp the pan.
- Try using a cast-iron pan as an alternative.
Nutrition
Calories: 326.79kcal | Carbohydrates: 24.48g | Protein: 27.7g | Fat: 15.36g | Saturated Fat: 1.89g | Cholesterol: 182.57mg | Sodium: 383.52mg | Fiber: 7.66g | Sugar: 11.84g
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