Roasted Shrimp with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to table. Roasted shrimp and aubergine is a beautiful Mediterranean combination that feels elegant but requires minimal fussing around in the kitchen. The aubergine is wonderfully heart healthy and absorbs all those garlicky, lemony flavors as everything roasts together on one pan. Fresh basil and cherry tomatoes brighten everything up at the end, and honestly, the whole thing is so simple and affordable that I make it at least twice a month.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 2 mediumaubergine(cut into 1-inch cubes)
- 5 tbspolive oil
- 5garlic cloves(minced)
- 1lemon(zest and juice)
- 1 mediumred onion(diced)
- 355 mlcherry tomatoes(halved)
- 78 mlfresh basil(chopped)
- 2 tbspfresh parsley(chopped)
- ¾ tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cubed aubergine with 3 tablespoons of olive oil, half of the minced garlic, salt, and pepper. Spread in a single layer and roast for 15 minutes until beginning to soften and brown at the edges.
Tip: Cut the aubergine into uniform sizes so they cook evenly.
- 2
While the aubergine roasts, pat the shrimp dry with paper towels and season with salt, pepper, and red pepper flakes.
Tip: Dry shrimp will brown better and won't release excess moisture during cooking.
- 3
After 15 minutes, remove the baking sheet from the oven and push the aubergine to the sides. Add the shrimp to the center of the sheet along with the remaining 2 tablespoons of olive oil and remaining garlic.
Tip: Arrange shrimp in a single layer for even cooking.
- 4
Return the baking sheet to the oven and roast for 8-10 minutes, stirring once halfway through, until the shrimp turns pink and opaque throughout.
Tip: Don't overcook the shrimp or it will become tough and rubbery.
- 5
Scatter the diced red onion and halved cherry tomatoes over the roasted shrimp and aubergine, then gently toss everything together on the hot pan, allowing the tomatoes to warm slightly for about 2 minutes.
Tip: The residual heat will soften the tomatoes without cooking them to mush.
- 6
Remove from the oven and immediately drizzle with fresh lemon juice and sprinkle with lemon zest. Top with fresh basil and parsley, then taste and adjust seasoning as needed.
Tip: Add the fresh herbs at the end to preserve their bright, vibrant flavor.
- 7
Divide among serving plates and serve warm or at room temperature, drizzling any pan juices over each portion.
Tip: This dish is equally delicious served immediately or as a cold salad the next day.
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