Roasted Eggplant and Shrimp with Harissa

This roasted eggplant and shrimp with harissa tray bake recipe is flavorful and ready in only 40 minutes (much of which is hands-off time). The eggplant becomes so soft and succulent - it almost melts in your mouth. 

Roasted Eggplant and Shrimp with Harissa
Roasted Eggplant & Shrimp with Harissa. A delicious, low carb dinner | This Healthy Table

If you've never cooked with harissa before, I think you'll like it. It's a spicy chili paste that's used in Middle Eastern and North African cooking. It's a little different between countries, but it's most often a paste of smoked chilis (red peppers, Baklouti, and Serrano) with lots of spices, including cumin, caraway, and coriander. 

It’s important to serve this meal almost immediately after it’s out of the oven, because the shrimp are deliciously warm and juicy. They don’t reheat very well, so I’d recommend against leftovers. The shredded mint and the splashes of lemon juice are essential though. They brighten up the dish and bring out more flavor. 

Roasted Eggplant & Shrimp with Harissa. A delicious, low carb dinner | This Healthy Table

I hope you enjoy this wonderfully delicious roasted eggplant and shrimp recipe! 

Yield: 2 servings

Roasted Eggplant & Shrimp with Harissa

This healthy shrimp and eggplant tray bake recipe is so flavorful!

prep time: 10 minscook time: 30 minstotal time: 40 mins


  • 1 large eggplant, cut into 1-inch chunks

  • 1/3 cup + 1 tablespoon olive oil

  • 2 tablespoons harissa

  • 1 1/2 teaspoons ground cumin

  • 2 teaspoons salt

  • 12 ounces shrimp, shelled and deveined

  • 1/2 teaspoon cumin seeds

  • 1 teaspoon lemon zest

  • 1 teaspoon freshly ground black pepper

  • 1 tablespoon freshly squeezed lemon juice

  • 1/4 cup roughly chopped fresh mint


  1. Preheat the oven to 400 degrees F
  2. In a small bowl, whisk together the 1/3 cup olive oil, harissa, cumin, and 1 teaspoon salt.
  3. Spread the eggplant on a large rimmed baking sheet. Drizzle with the harissa mixture, then toss to coat. Spread eggplant so pieces are in a single layer.

  4. Roast eggplant for 20 minutes.
  5. Meanwhile, in a large bowl, combine the shrimp, 1 1/2 tablespoons oil, cumin seeds, lemon zest, remaining salt, and pepper.
  6. Spread out the shrimp on another rimmed baking sheet.
  7. Raise the oven temperature to 425 degrees F and add the shrimp to the oven. Toss the eggplant and turn the tray 180 degrees.
  8. Leave both trays in the oven for 7 to 10 minutes. The shrimp will be done when they are a little white in color and they've formed a C shape. They should be 165 degrees F on an instant-read thermometer. The eggplant will be done when it is browned.
  9. Combine the shrimp and eggplant on a large platter and top with lemon juice and mint. Serve immediately.



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This recipe is adapted from the Spicy Roasted Shrimp recipe on page 131 of Melissa Clark's cookbook, Dinner

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