Creamy Spicy Shrimp + Parmesan Eggplant

This past weekend Jaryd and I went out to dinner which was amazzzzing. Even though it was unbearably cold out, we walked around to different shops, ate dinner, and had such a fun night. We normally do a weekly date night at home (aka make yummy dinner and drink the wine), but it’s fun every now and then to have someone else make the yummy dinner and serve the wine 😛

We ate got this spicy shrimp and eggplant appetizer that had the most delicious spicy cream sauce and I just can’t get over it. As we ate I kept saying, “I need to recreate this,” and I made a mental list of ingredients I wanted to include.

Shrimp and eggplant obviously. But the cream sauce was pause-worthy on its own. It was the type of sauce that you want to slurp with a spoon, or face plant into the bowl, wait it’s not soup? You know, that kind of sauce.

[bctt tweet=”Big shrimpin’ baby!! The most delish spicy shrimp and eggplant with splurp-worthy cream sauce!! “]

Plus it was an unexpected blend of flavors that I loved the creativity of it all. So, I made my own version. Because that’s how I do. Wait, let’s eyeball those crispy eggplant slices below…

I’ve been buying shrimp a lot lately. Shrimp is so easy and quick that it’s really a perfect weeknight meal. It takes about five minutes to sauté and is always so delish.

So let’s make some Spicy Shrimp and Eggplant:

Cut the eggplant into 1/2″ slices. Brush both sides of the slice with melted coconut oil (I like a lottta oil) and then coat it was grated Parm. Place it on a lined baking sheet and pop it in the oven for 20 minutes.

While the eggplant is cooking, throw the chopped pepper, garlic, and sage in a pan with coconut oil. Sauté for about 3 minutes, until fragrant and things start to get going.

Add the cream, sea salt, chili powder and flour. Whisk everything and continue to cook about 5 minutes until the sauce thickens and reduces a bit.

While the sauce is reducing, cook the shrimp in a separate pan with 1 tablespoon coconut oil. Flip the shrimp after 3 minutes and cook the second side for 2 minutes. The shrimp will be pink throughout.

Once the sauce is reduced, throw the shrimp into the sauce and toss.

I flipped the eggplant after 20 minutes and then cooked for another 5 minutes. When it’s done cooking, cut it into fourths and serve with the saucy shrimp. The eggplant is amazzze on its own, but I loove serving it with the sauce because, um, hi I like to dip.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Spicy Shrimp and Eggplant

Obsessed with this Creamy Spicy Shrimp + Parmesan Eggplant!! Such a fun and decadent mix of flavors that are unexpectedly delicious! Low carb + gluten free!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Prep: 5 minsCook: 25 minsTotal: 30 mins

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Ingredients

• 1/2 eggplant, cut in 1/2″ slices
• 1/2 cup coconut oil, melted for brushing
• 1/2 cup Parmesan cheese, grated
• 1/2 red bell pepper, chopped finely
• 2 garlic cloves, minced
• 1 teaspoon sage, chopped
• 1 cup heavy cream
• 1/4 teaspoon sea salt
• 1/4 teaspoon chili powder
• 1 teaspoon all purpose flour
• 1/2 lb. shrimp, cleaned and deveined
• 1 tablespoon coconut oil, for sautéing the shrimp

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Instructions

1. Preheat oven to 350F.
2. Cut the eggplant into 1/2″ slices.
3. Brush both sides of the slice with melted coconut oil and then coat it was grated Parmesan.
4. Place it on a lined baking sheet and pop it in the oven for 20 minutes.
5. While the eggplant is cooking, throw the chopped pepper, garlic, and sage in a pan with coconut oil. Sauté for about 2-3 minutes, until fragrant.
6. Add the cream, sea salt, chili powder and flour. Whisk everything and continue to cook 5-10 minutes until the sauce thickens and reduces a bit.
7. While the sauce is reducing, cook the shrimp in a separate pan with 1 tablespoon coconut oil. Flip the shrimp after 3 minutes and cook the second side for 2 minutes until pink throughout.
8. Once the sauce is reduced, throw the shrimp into the sauce and toss.
9. After the eggplant cooks for 20 minutes, flip it and cook for another 5 minutes.
10. When it’s done cooking, cut it into fourths and serve with the saucy shrimp.

Tips

Serving : Calories 1041; Fat 91g (Sat 69.6g); Protein 46.9g; Carb 16.7g (net carb 11.9g); Fiber 4.8g; Sodium 1060mg

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Enjoy!! xo

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