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eggplant and shrimp on a sheet pan
This healthy shrimp and eggplant tray bake recipe is so flavorful!

Roasted Eggplant and Shrimp with Harissa

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This roasted eggplant and shrimp with harissa traybake 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. 

eggplant and shrimp on a sheet pan
This healthy shrimp and eggplant traybake recipe is so flavorful!

What is Harissa?

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. 


What You’ll Need to Make this Recipe

  • 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

Tips for this Eggplant and Shrimp Recipe

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. 

I hope you enjoy this wonderfully delicious roasted eggplant and shrimp recipe! If you like shrimp recipes, check out my grilled pesto shrimp and endives recipe as well!


Yield: 2 servings

Roasted Eggplant and Shrimp with Harissa

eggplant and shrimp on a sheet pan

This healthy shrimp and eggplant traybake recipe is so flavorful!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 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

Instructions

  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.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 441Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 359mgSodium: 3963mgCarbohydrates: 39gFiber: 11gSugar: 11gProtein: 43g
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