This spicy roasted shrimp with eggplant and mint is a weeknight dinner with bold flavors and minimal effort. Packed with Mediterranean-inspired ingredients, it’s a vibrant dish that delivers restaurant-quality taste without the hassle of complex cooking techniques.
Whether you’re hosting friends or craving a quick yet impressive recipe for yourself, this one hits all the right notes.
Why This Recipe Is a Dinner Star
This recipe takes the humble shrimp and transforms it into a feast of flavors. By pairing it with golden, caramelized eggplant and refreshing mint, it creates a perfect harmony of smoky, spicy, and fresh.
The addition of harissa and cumin gives the dish its signature kick, while the lemon drizzle at the end brings everything together with a zesty brightness. Not only is this recipe irresistibly delicious, but it also checks the boxes for quick preparation and easy cleanup—ideal for busy weeknights.
It’s a complete dinner idea on its own, but it can also be paired with crusty bread, fluffy couscous, or even a crisp green salad for a well-rounded Mediterranean-inspired meal.
Tips for Perfecting This Recipe
Cooking shrimp and eggplant together might sound tricky, but this recipe keeps things simple by roasting them separately to ensure optimal texture and flavor. Here’s how you can make it even better:
- Prep the shrimp well: Make sure to pat the shrimp dry before tossing them with the oil and spices. This step helps achieve that perfectly roasted, golden exterior.
- Cut the eggplant evenly: Uniform chunks ensure even roasting, which is crucial for achieving those crispy, caramelized edges.
- Use fresh mint generously: The fresh mint is not just a garnish—it’s a vital part of the flavor profile. Be sure to use a good handful to enhance the dish’s freshness.
Easy Substitutions & Additions
This recipe is incredibly versatile, allowing you to customize it to suit dietary needs or personal preferences:
- Make it vegan: Swap the shrimp for hearty chickpeas or firm tofu. Coat them in the same spice mixture and roast until crispy.
- Spice level: If harissa is too spicy for your taste, try a mild chili paste or smoked paprika for a gentler kick.
- Add more vegetables: Cherry tomatoes, zucchini, or bell peppers can be added to the roasting pan for an even more colorful and nutritious dinner.
Why You’ll Love This Mediterranean Dinner Recipe
The true beauty of this dish lies in its balance. The earthy eggplant and bold spices are perfectly complemented by the fresh mint and tangy lemon juice. It’s an explosion of flavors that feels indulgent yet wholesome.
Plus, it’s a breeze to prepare. With just a handful of ingredients and under 40 minutes, you can create a meal that’s both satisfying and impressive.
If you’re searching for a recipe that embodies the essence of Mediterranean cuisine—healthy, flavorful, and fresh—this one is a must-try. It’s a go-to dinner idea that you’ll find yourself coming back to again and again.
Spicy Roasted Shrimp with Eggplant & Mint Dinner Recipe
Ingredients
- ⅓ cup plus 1½ tablespoons extra-virgin olive oil plus more as needed
- 2 tablespoons harissa
- 1½ teaspoons ground cumin
- 1¼ teaspoons kosher salt
- 1 large eggplant 1 pound, cut into 1½-inch chunks
- 12 ounces extra-large shrimp shelled and deveined
- ½ teaspoon cumin seeds
- ½ teaspoon finely grated lemon zest
- ¼ teaspoon freshly ground black pepper
- Lemon juice for drizzling
- Torn fresh mint leaves for garnish
Instructions
- Preheat the Oven: Set your oven temperature to 400°F and allow it to preheat.
- Season and Roast the Eggplant: In a small mixing bowl, combine ⅓ cup of olive oil with the harissa, ground cumin, and 1 teaspoon of salt. Stir until well blended. Toss the eggplant chunks in the mixture, ensuring they are evenly coated. Spread the eggplant onto a large, rimmed baking sheet in a single layer. Roast in the oven, stirring occasionally, until the pieces become golden brown and tender, approximately 20 minutes.
- Prepare the Shrimp: While the eggplant roasts, pat the shrimp thoroughly dry using paper towels. In another bowl, toss the shrimp with 1½ tablespoons of olive oil, cumin seeds, lemon zest, ¼ teaspoon salt, and black pepper. Lay the shrimp out evenly on a separate rimmed baking sheet to ensure they cook uniformly.
- Increase the Oven Temperature and Roast Everything: Adjust the oven temperature to 425°F. Place the shrimp in the oven alongside the eggplant. Roast both until the shrimp turn pink and are just cooked through, and the eggplant reaches a caramelized, golden finish. This process should take about 7–10 minutes. If the shrimp finish cooking before the eggplant, remove the shrimp and let the eggplant continue roasting until done.
- Combine and Serve: Arrange the roasted shrimp and eggplant together on a serving platter or divide them among individual plates. Drizzle the dish with additional olive oil and a squeeze of fresh lemon juice. Finish by garnishing with torn mint leaves for a bright, fresh touch.
Notes
- This dish works beautifully as a light yet satisfying dinner.
- Feel free to substitute zucchini or another vegetable if eggplant isn’t your favorite.
- For added crunch, sprinkle with toasted pine nuts or almonds before serving.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.