Grilled Shrimp with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour with minimal fuss. The combination of succulent grilled shrimp and tender aubergine is absolutely delicious, and the best part is that you need just one grill and a handful of pantry staples. Shrimp is packed with lean protein and selenium, which supports heart health, while the garlic and fresh herbs add incredible flavor without weighing you down. Everything cooks quickly and beautifully together, making this an easy crowd pleaser that feels special enough for guests.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 2 mediumaubergine(cut lengthwise into ½-inch planks)
- 5 tbspolive oil
- 4garlic cloves(minced)
- 3 tbspfresh lemon juice
- ½ tspred pepper flakes
- 2 tspfresh thyme(dried or 1 tbsp fresh)
- 1 tspsea salt
- ½ tspblack pepper
- ¼ cupfresh parsley(chopped)
- 2 tbspbalsamic vinegar
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). If using a gas grill, allow 10 minutes for proper heating; if charcoal, prepare the coals so they're glowing with a light ash layer.
Tip: Clean your grill grates with a wire brush to prevent sticking and create better char marks.
- 2
In a small bowl, combine 3 tablespoons of olive oil, minced garlic, lemon juice, red pepper flakes, thyme, salt, and black pepper to create your marinade.
Tip: Reserve 1 tablespoon of this mixture to brush on the aubergine separately.
- 3
Pat the shrimp dry with paper towels and toss them with half of the marinade (about 2 tablespoons worth), ensuring each shrimp is well coated. Let sit for 10 minutes while preparing the aubergine.
Tip: Dry shrimp ensures better searing and caramelization on the grill.
- 4
Brush both sides of the aubergine planks generously with the remaining 2 tablespoons of olive oil and the reserved marinade mixture. Season with a pinch of salt and pepper.
Tip: Don't skimp on the oil—aubergine absorbs it readily and becomes creamy when properly coated.
- 5
Place aubergine planks directly on the grill grates and cook for 4-5 minutes per side until they develop deep golden char marks and become tender. Transfer to a serving plate.
Tip: Resist the urge to move the aubergine too early; let it sit on the hot grates for caramelization.
- 6
On the same grill, arrange shrimp in a single layer perpendicular to the grill grates (this prevents them from falling through). Grill for 2-3 minutes on the first side without moving them.
Tip: Shrimp cook quickly, so watch carefully to avoid overcooking and maintain their tender texture.
- 7
Flip the shrimp and grill for another 2 minutes until they're opaque throughout and have a light pink color. They should feel firm to the touch.
Tip: Overcooked shrimp become rubbery; remove them as soon as they turn opaque.
- 8
Arrange the grilled aubergine on a platter and top with the grilled shrimp. Drizzle the entire dish with balsamic vinegar and scatter fresh chopped parsley over the top.
Tip: The warm shrimp and aubergine will absorb the flavors of the balsamic, creating a more cohesive dish.
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