Spicy Roasted Shrimp with Eggplant and Mint

April 25, 2017
Spicy Roasted Shrimp with Eggplant and Mint - Sheet pan dinner, the shrimp addition. Spicy shrimp, roasted eggplant, a squeeze of lemon and hints of mint
Be thankful for what you have; you’ll end up having more.  If you concentrate on what you don’t have, you will never, ever have enough”    ~ Oprah Winfrey

Spicy Roasted Shrimp with Eggplant and Mint - Sheet pan dinner, the shrimp addition. Spicy shrimp, roasted eggplant, a squeeze of lemon and hints of mint

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This afternoon I read such a beautiful post, written by a fellow blogger about the impact blogging has had on her life.  I couldn't help but smile as she looked back at her first post, and just how far she'd come.  An open thank-you to all of the readers who've followed her through all of life's ups and downs, and just how much they've meant to her

It floated in and out of my mind as I went about my day.  This evening, I'm following her lead

It's been entirely too long since I've thanked you, friends, for taking a few minutes out of your day to spend them here.  Thank-you too for all of the wonderful, kind, and thoughtful comments you've left.  Not only here at The Veggies, but on Facebook and Instagram as well.  There have been so many of them as of late.  They make me smile, and I'm

so very thankful

My sincerest hope is for The Veggies to be a conversation of sorts, a place where we come to swap recipes and dinner plates.  A kind of trading post, if you will, where cakes and chickpeas are a perfectly valid currency

In another era, we'd have sat around a firepit, with a cheese plate to pass and a glass of something sparkly in our hand.  Talking into the night 'till our heart's content.  Instead, we leave comments on our computers.  It's a little different; we're missing out on that burnt marshmallow smell (for one), but really ..

it's just as good

Spicy Roasted Shrimp with Eggplant and Mint - Sheet pan dinner, the shrimp addition. Spicy shrimp, roasted eggplant, a squeeze of lemon and hints of mint

For the past few days, I've been thinking about a comment that began, “Yum.  I'm gravitating toward simpler foods and .. ”  It was only a few sentences really, but it made me stop and think about the way I choose to eat, and why

Quite often, I'm asked about the things I cook, and the recipes I gravitate toward.  I always begin with my passion for whole and seasonal foods. Certainly, there are veggies (there are always veggies).  There is also growing up on an Iowa farm, the church ladies and grandmothers who welcomed me into their kitchens

At the same time, I still love banana bread and meatballs.  My brother's coconut cream pie and cabbage rolls that remind me of my Granny.  Ketchup (there will always be ketchup).  There's nothing like a good nut butter blondie, and have you ever made a Dobos Torte for a special occasion?  Because really, I'm telling you ..

it's not that hard

At times, I'm a little all over the board

For someone who devotes a lot of her thoughts to food, it's still hard to distill it all into a short, coherent, sentence.  Why do I eat this way?  It’s what feels good, what sounds good, and generally what's good for my body.  It's also what someone showed me how to do, somewhere along the way

Maybe my approach to cooking and eating is similar to my approach to life.  If I keep putting one foot in front of the other, it will eventually take me somewhere

If I look around enough, I can usually figure out where that somewhere is, and what I can do once I get there.  Or, in this case, what I'm able to eat.  None of which adds up to a nice, pithy description for the back of a cookbook, but most days it's pretty ok

A work in progress

Spicy Roasted Shrimp with Eggplant and Mint - Sheet pan dinner, the shrimp addition. Spicy shrimp, roasted eggplant, a squeeze of lemon and hints of mint

Lately, I've felt a kinship to the person who left the comment.

My husband and I have been eating simply.  Now that the weather has turned nice, I'm gravitating toward meals with as little fuss possible.  An egg on sourdough here, a bowl of chickpea and tomato salad there.  During really busy weeks we ask our meal service to send us a delivery, so we don't have to plan or stop at the grocery

A spring cleaning of sorts, making room at our table for summer

A recent impromptu get-together with friends.  Little baguette sandwiches that were so lovely, so sparse and artfully spread, with just the right amount of butter, cheese, and salty ham to stretch from tip to tip.  They were utterly graceful if one can say such things about a sandwich.

I'd love for our table to be laid out that way, with the same sort of beauty, simplicity, and care.  Sometimes it's so easy that it takes me

by surprise

Take last Saturday night, for example.  There wasn't much in the fridge, and we weren't especially hungry

A picture-perfect spring evening: still sunny at six thirty under a fading blue sky, so we decided to walk to our neighborhood dive bar for a drink.  After an hour or so, we made our way home to start dinner.

We weren't up for much cooking (or wielding anything sharp), so we seasoned some shrimp and tossed them in the oven.  While they roasted, we washed some leafy greens, tossed them with vinaigrette and a chopped egg.  I dug from the fridge the last of a misshapen slab of bleu d’Auvergne

We sat down fifteen minutes later to what felt like a small victory.

A bowl of rice, topped with spicy shrimp.  Alongside was a tangle of greens flecked with yolk, a sweetly pungent cheese to smear on hunks of yeasty bread.  When we looked up from our plates a little while later, our wits once more intact, we agreed that it was one of the best meals we've had in a while

It could have been the drinks, of course, but I'm sure it was something else.  A meal that was spare, simple, and just enough

Spicy Roasted Shrimp with Eggplant and Mint - Sheet pan dinner, the shrimp addition. Spicy shrimp, roasted eggplant, a squeeze of lemon and hints of mint

The addition to a really nice weekend.

We were so happy to see the sun, opening all of the windows to let the breezes blow through the house.  We'd made it through week one (of six) with two puppies recovering from elbow surgery.  Life was good.  In fact, I felt so inspired by our simple feast that on Sunday,

I decided to continue the trend

— — —

This is the kind of meal I could eat every day and still never grow tired of.  It's fast and delicious, dirtying only one sheet pan (two, if you decide to roast the veggies independent of the shrimp, which I think you should)

Did I mention it was delicious?

And that roasted eggplant is wonderful?

Roasted shrimp is sweet and tender, with plump, pink curls that nearly pop in your mouth.  Add to them seasoning to enhance their character and heighten the sweetness of the eggplant.  The sharp bite of the spices, offset by the cool freshness of the mint.  Don't forget the final squeeze of lemon juice; it's key

A few notes about the recipe:

The success of the dish is driven (in large part) by the Cajun/Creole seasoning.  Choose (or make) one that you like.  One that has little to no salt

Several people online swear by Paul Prudhomme's Seafood Magic.  We used Emeril's Essence

The shrimp would also make a great party appetizer (served with toothpicks)

(To what sweet person who left the comment, this one’s for you!)

Enjoy!

xoxo

~ Idea from Dinner by Melissa Clark | Shrimp, adapted from Bon Appetit, March 1992

Spicy Roasted Shrimp with Eggplant and Mint

Ingredients

  • Spicy Roasted Shrimp
  • ½ cup olive oil
  • 2 Tbsp Cajun or Creole seasoning
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • cayenne pepper (no pinch to a strong pinch depending on your heat tolerance)
  • 1 pound uncooked large shrimp shelled, deveined

  • Eggplant
  • 1 large eggplant (~ 1 pound), cut into 1 ½" chunks

  • For Serving
  • freshly squeezed lemon juice, for drizzling
  • Torn fresh mint leaves for garnish

Instructions

  • Prep the Shrimp
  • Preheat oven to 400° F.
  • In a medium-sized bowl, add the first 7 ingredients and whisk until combined. Add the shrimp and toss to coat.
  • Refrigerate 30 -60 min

  • Eggplant
  • Spread the eggplant chunks on a large rimmed baking sheet, drizzle with olive oil, a small pinch of fine grain sea salt and a grind or two of black pepper
  • Toss.
  • Roast, tossing occasionally until lightly browned all over (~ 20 minutes)

  • Roast the Shrimp
  • Raise the oven temperature to 425° F.
  • Transfer the shrimp to the oven, and roast along with the eggplant until the shrimp are just opaque and the eggplant is golden brown and tender (~ 7 to 10 minutes)
  • If the shrimp cook through but the eggplant needs more time, remove the shrimp from the oven and continue to roast the eggplant until it has browned

  • Finish and Serve
  • Combine the shrimp and eggplant on a large platter or onto individual serving plates.
  • Drizzle with olive oil and lemon juice
  • Top with mint leaves, and serve.
Serves: 2
Nutrition + Show
Rating:
Calories 462
Total Fat 14.8g
Saturated Fat 2.1g
Carbohydrates 29.4g
Fiber 10.4g
Sugars 21g
Protein 57.8g
Print This Recipe

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70 Comments

  • Reply Robin Rue April 25, 2017 at 6:41 am

    That sounds really tasty! I think this would be a perfect meal to eat outside on the deck with my family.

  • Reply Candy April 25, 2017 at 7:45 am

    Shrimp looks delicious. I know you get more counts when we have to click through to a post. Rules say to leave a post please. I have asked nicely several time now. Thank you.

  • Reply Christy Maurer April 25, 2017 at 8:18 am

    I love shrimp and eggplant! My kids would probably pick around it though lol. Looks very good!

  • Reply Jeanette April 25, 2017 at 8:32 am

    It looks really good. I am going someplace this summer we’re seafood is everywhere so I definitely want to try this when I get there.

  • Reply natascha cox April 25, 2017 at 8:53 am

    Wow you are such an amazing cook….Love this post!Prawns are my favourite and your food looks sooooo good!!!! If only I could cook as well.

  • Reply Sarah Bailey April 25, 2017 at 10:09 am

    Oh wow how absolutely delicious does this sound! I am such a fan of anything with shrimps included.

  • Reply Katie Kinsley April 25, 2017 at 10:18 am

    This looks really tasty with the added heat. I made roasted shrimp and zucchini, but it lacked the heat that I normal use.

  • Reply lisa April 25, 2017 at 10:22 am

    This recipe looks amazing. I would love to try this for a spring/summer meal idea! We love shrimp in our house.

  • Reply Roger Willis April 25, 2017 at 10:28 am


    This recipe looks incredible! My wife and I like shrimp. Normally our meals include chicken, beef of some sort, chicken or pork. We rarely make anything with shrimp, probably because we’d want a recipe to use and I normally don’t think to search for any. I’ll bookmark this for reference!

  • Reply Franc Ramon April 25, 2017 at 11:07 am

    Spicy roasted shrimp looks like a really good and tasty dish. Works perfectly with the eggplant and mint.

  • Reply Sarah Bailey April 25, 2017 at 11:24 am

    I tend to lean more towards simple foods the majority of the time too. Of course, there are always times of more complicated dishes and comfort foods, but simple and clean foods mostly. This spicy roasted shrimp dish sounds wonderful. It’s funny how some of the best recipes come when you just throw something together.

  • Reply Betty April 25, 2017 at 11:29 am

    Yum I love grits, especially one with a kick to it! Spicy shrimp sounds perfect!

  • Reply Erinn Sluka April 25, 2017 at 11:38 am


    I have never been comfortable cooking seafood. My parents did not eat seafood so I was hardly served it as a child so that is why I believe.

  • Reply Tiara Wilson April 25, 2017 at 12:13 pm

    This recipe looks absolutely amazing. I have been wanting to try some new recipes. Thanks for sharing your goodies with us. <3

  • Reply Ana De- Jesus April 25, 2017 at 1:00 pm

    Aw Alison, thank you so much for including me in your wonderful blog. It is so nice to hear that you were inspired by my post and look how far you have come too! You mentioned that you wanted ‘veggies’ to be a place where readers could conversate while exchanging dinner plates and I think you have done exactly that. On the other hand another delicious recipe as always x

  • Reply Melanie April 25, 2017 at 1:10 pm

    I have never found a way to cook eggplant that I actually like it. However, I really like shrimp so maybe that is the combo that I have been looking for! This sounds like a fabulous weeknight dinner to reward myself for a hard day’s work. 🙂

  • Reply Maggie April 25, 2017 at 2:14 pm

    This dish looks amazing just fyi. But it’s true. A lot of us in the blogging world dont take the time to see how far we’ve come. It’s especially good when were feeling down. The strides we make without noticing is incredible.

  • Reply Anita Anderson April 25, 2017 at 2:50 pm


    You had me at shrimp as it is my favorite. This recipe is good. I just wish I could get more of it but my hubby is allergic to shellfish.

  • Reply Nora April 25, 2017 at 3:04 pm

    Oh wow! Looks superb. I love the combo of crunchy salad, warm veggies and delicious scrimps. I’ll sure try to do my own scrimp salad with your recipe. Thanks for sharing it! 🙂

  • Reply Dawn McAlexander April 25, 2017 at 3:23 pm

    There aren’t enough tasty shrimp recipes in this world. This would be a good one. I love me some shrimp. I think this is a recipe that I would love to try here soon.

  • Reply Kita Bryant April 25, 2017 at 3:49 pm

    I most generally eat or make what I’m craving at the time. This definitely seems like it’s a simpler dish and it looks delicious!

  • Reply Laura April 25, 2017 at 4:22 pm


    I never eat shrimp, it’s one of the foods I just can’t take to, but my husband loves it! I might try to make this for him as a special treat! He’d loved it!

  • Reply Kathy Myers April 25, 2017 at 5:05 pm

    I love shrimp! We live on the gulf and get the best fresh shrimp. This recipe looks yummy and easy enough for me to try!

  • Reply Jenn April 25, 2017 at 5:58 pm

    Wow, this recipe has my mouth watering! Shrimp is definitely one of my favorite proteins of all time. I love how versatile it is, and the fact that it can be kept in the freezer and thrown right onto the pan for a quick main dish. The combo of eggplant and mint is one that Ive enjoyed before in other dishes, too.

  • Reply Elizabeth O. April 25, 2017 at 8:53 pm

    Simple meals, I love it. It’s one of the best ways to enjoy the quality of ingredients that you’re using especially with all the fresh produce this Spring all the way through summer.

  • Reply Carol Cassara April 25, 2017 at 8:56 pm

    Ana is awesome, I’ve been reading her blog for the longest time and she’s always been an inspiration. I enjoyed that blog post as well and I’m glad that she inspired you to follow her footsteps. This recipe is really delightful. My husband and I would love it.

  • Reply Jules April 25, 2017 at 8:56 pm

    Been craving shrimp lately and this just sealed the deal for me. I need to make this for dinner this week. It just looks too delicious not to!

  • Reply suchi April 25, 2017 at 9:20 pm

    I LOVE SHRIMP AND EGGPLANT. I have never tried them together! this looks nice… i am gonna try this recipe soon!

  • Reply Censie Sawyer April 25, 2017 at 9:33 pm

    This recipe is being added to my meal plan for next week. My son LOVES shrimp and I have been trying to find recipes he would enjoy. I might have to take a little of the spice out for him and my daughter but I think it will still be great. Yummy

  • Reply Rebecca Swenor April 25, 2017 at 9:34 pm


    This sounds like a great spicy roasted shrimp dish with eggplant and mint. My family loves shrimp along with spicy foods and I will have to cook it for them. Thanks for sharing the recipe.

  • Reply Rebecca Swenor April 25, 2017 at 9:34 pm


    This sounds like a great spicy roasted shrimp dish with eggplant and mint. My family loves shrimp along with spicy foods and I will have to cook it for them. Thanks for sharing the recipe.

  • Reply Emily April 25, 2017 at 10:00 pm


    Oh yum! I have never had shrimp this way before, I am wanting to make this! I know my husband would like shrimp this way. Thanks for the recipe!

  • Reply Rachel April 26, 2017 at 2:57 am

    This sounds just absolutely lovely, I love the use of Eggplant x

  • Reply Rhian Westbury April 26, 2017 at 3:32 am

    You say you’ve been eating simply I bet it isn’t simple to the rest of us. Love the recipe, great use of eggplant x

  • Reply Angela April 26, 2017 at 5:36 am

    I love anything with Shrimp and It really sounds like a yummy recipe. I can’t wait to try this on weekend

  • Reply Joseline April 26, 2017 at 6:07 am


    I got to this post on time. My husband was just asking if we could have shrimps for dinner tomorrow. Problem solved. Thanks for this yummy recipe. We will have happy bellies tomorrow.

  • Reply Cathy April 26, 2017 at 8:40 am


    I love shrimps and could eat them any way they are prepared. This recipe is perfect because I love the the spicy way the shrimp was prepared. The eggplants are also a delicious ingredient to this dish. I will make this tomorrow. Hope to find fresh, nice, shrimp at the store tomorrow.

  • Reply Isabella April 26, 2017 at 9:09 am


    We think we know what blogger you are referring too and agree 🙂 It’s nice to give thanks and sometimes the best meals are simple, fuss free, in good company and healthy x We’re massive fans of the flavour of Creole so are going to try and recreate this recipe at home x

  • Reply Danasia April 26, 2017 at 9:30 am

    I loveeeee shrimp so this recipe is right up my alley! It looks delicious.

  • Reply Loren April 26, 2017 at 11:01 am

    I absolutely adore reading your posts and you recipes are just awesome!!! This meal looks exactly up my street and I am definitely trying it (or encouraging the husband to, since he is the chef in this house!)

  • Reply Jemma April 26, 2017 at 11:09 am

    This combination of shrimp and eggplant looks lovely, great summer recipe 🙂

  • Reply Tanya Brannan April 26, 2017 at 11:43 am

    This is such a great recipe! I never used to like eggplant until recently, but have become quite a fan, I already love shrimp so this recipe is definitely one for the shopping list next week xx

  • Reply Terri April 26, 2017 at 2:13 pm


    This looks so delicious. I love shrimp and eggplant so I’m sure I’d devour it. I used to grow mint but I moved. I need to plant some more, I love it in so many recipes.

  • Reply Rose Sahetapy April 26, 2017 at 2:49 pm

    How can l resist this dish? All ingredients are my favourite, and to serve them with rice is completely heaven on a plate.

  • Reply Sallie April 26, 2017 at 7:45 pm

    Wow, this was a nice post. I like how you intermingle general life talk with cooking talk. It’s very authentic. I’m allergic to seafood however i’m sure i could modify this dish to suit me!

  • Reply Victoria April 27, 2017 at 12:02 am

    This looks delicious. I have never tried eggplants, but I am a huge fan of shrimp so I’m pretty much sold. I see eggplant used in quite a few recipes so it’s a good chance I’ll like it I suppose.

  • Reply arki scot April 27, 2017 at 12:22 am

    Omg. This is absolutely sounds an amazing recipe and I should try this on weekends. Thanks for sharing this awesome recipe

  • Reply Karen Jolly April 27, 2017 at 2:11 am

    Wow! I really love shrimps and eggplants. The food looks delicious especially of the combination of the two of my favorites!

  • Reply Amy April 27, 2017 at 6:15 am

    Coming from someone who isn’t a fan of seafood, this really does look appetising!

  • Reply Emily April 27, 2017 at 6:37 am

    I absolutely love shrimp – any way it’s cooked. And eggplant…the best way to cook it in my opinion is by roasting it! This is such a great combo and I can just see all that flavour in there!

  • Reply Laura April 27, 2017 at 7:21 am

    OMG this looks absolutely delicious and it doesnt sound as though it would be too hard to make so I think I’ll give it a go xxx

  • Reply Rika April 27, 2017 at 11:37 am

    This shrimp dish looks amazing! I love seafood and my husband loves veggies! Can’t wait to try this

  • Reply Surekha April 27, 2017 at 11:41 am

    I lvoe this recipe. I am a vegeterian but my friends love shrimp a lot. I am going to share it with them. BTW i love your blog, yoir recipes, writing , photography and everything. If you any posts or tops on food phorography will love to read that

  • Reply Elena April 27, 2017 at 1:12 pm


    Everything looks so delicious, I just wish that I was into cooking and prepare all this meals. I am bookmarking this page because, let`s face it, I have to start cooking one day 🙂

  • Reply Lindsey April 27, 2017 at 1:31 pm

    This looks truly scrumptious. This dish reminds me of my holiay in turkey, and its darling beaches, i do love a seaside supper.

  • Reply Natalia April 27, 2017 at 2:35 pm

    oh wow! this looks like a fancy paella! I’d love to try it! xx

  • Reply Leah Lander-Shafik April 27, 2017 at 2:45 pm


    This looks great! I do love prawns…and aubergine too…I never know what to with it either so it’s a great idea xx

  • Reply Leah Lander-Shafik April 27, 2017 at 2:45 pm


    This looks great! I do love prawns…and aubergine too…I never know what to with it either so it’s a great idea xx

  • Reply Dusica (Didi) April 27, 2017 at 4:16 pm

    Yes, this really looks great but unfortunately I don’t eat see food. I tried it, fight it and I simply can not handle it.

  • Reply Jessica Hughes April 27, 2017 at 4:31 pm

    This dish looks absolutely fabulous! I love shrimp and the seasonings you have used sound fantastic. I also love how easy to this is to prepare, I think even I could handle making this 🙂

  • Reply Amanda Kee April 27, 2017 at 8:50 pm


    Everything about this recipe sounds amazing except the eggplant! No don’t get me wrong, I love eggplant, it just doesn’t like me! It gives me killer heartburn! HAHA. I am still going to have try this recipe! I’ll suffer through the heartburn for a good dish!

  • Reply Tasha April 27, 2017 at 8:55 pm


    You had me at shrimp! I will definitely be giving this a try! It looks delicious!

  • Reply Melanie April 28, 2017 at 6:12 am

    That looks like an amazing dish, the shrimp look like a good size and the combination of ingredients would make this taste really good. One to try when I get a chance.

  • Reply Ivan April 30, 2017 at 6:37 am


    Delicious! I love shrimps and this looks like a simple yet healthy and tasty way to prepare it. I love eggplants as well, such a versatile veggie.

    Ivan

  • Reply Krista April 30, 2017 at 6:52 am


    I loved the beginning part of this. You don’t expect to see such cuteness when you read a food blog. I agree with the reader. Simpler foods are amazing and sometimes it’s hard to find that. I’ve been hearing of this creole seasoning. Does it come in a can? I want to get it soon

  • Reply Ella April 30, 2017 at 8:13 am

    This sounds amazing, unfortunately I do not like shrimp, but my family loves shrimp, I usually do a little separate for me and add something else. I am going to have to try this as know it will go down very well x

  • Reply Helen April 30, 2017 at 5:37 pm

    A work in progress sounds like a good position to be in – Aren’t we all to some extent? I’ve never really given much thought to how the food we eat comes across to others so thanks for the inspiration. Love anything shrimpy but spiced is even better.

  • Reply Chelsea Elizabeth May 1, 2017 at 3:34 am

    I’m not a fan of spicy food or shrimp! But I partner is and he would really enjoy this! I’ll let him know about this for sure

  • Reply Lindsey May 2, 2018 at 9:17 am

    Oh my what another great dish that I happened to stumbleupon on your blog Alison. You have totally been holding out on me with this shrimp dish.

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