Spicy Roasted Shrimp with Eggplant & Mint Dinner Recipe
This Spicy Roasted Shrimp with Eggplant and Mint is packed with bold flavors. The shrimp, roasted to juicy perfection, and the caramelized eggplant chunks are tossed in a fragrant mix of harissa, cumin, and olive oil, then topped with a fresh garnish of mint leaves. This dish is a harmonious blend of heat, zest, and refreshing herbs, making it an exciting dinner option for two.
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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