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!



  • 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


  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.


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