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+ servings

Spicy Roasted Shrimp with Eggplant and Mint


  • 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


  • 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.