Thai Shrimp and Eggplant Stir-Fry Recipe

Can\’t find Fresno chilies? Swap in a Serrano chili instead.

Recipe Is: Low Calorie, Low Carbohydrate, Low Saturated Fat

Ingredients

  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons Asian fish sauce
  • 1 1/2 teaspoons sugar
  • 1 tablespoon plus 5 tsp. peanut oil
  • 1 pound large shrimp, peeled and deveined
  • 3 slender Japanese eggplants, halved lengthwise and cut crosswise into 1/2-inch pieces
  • 5 cloves garlic, thinly sliced
  • 2 Fresno chilies, seeded and slivered
  • 1 scallion, thinly sliced (about 1/4 cup)
  • 1 cup loosely torn basil leaves
  • Lime wedges, for serving
  • Cooked rice noodles, optional

Nutritional Information

  • Calories per serving 209
  • Fat per serving 10g
  • Saturated fat per serving 2g
  • Cholesterol per serving 143mg
  • Fiber per serving 4g
  • Protein per serving 18g
  • Carbohydrate per serving 12g
  • Sodium per serving 1,176mg
  • Iron per serving 1mg
  • Calcium per serving 105mg
  • Calories per serving 209
  • Fat per serving 10g
  • Saturated fat per serving 2g
  • Cholesterol per serving 143mg
  • Fiber per serving 4g
  • Protein per serving 18g
  • Carbohydrate per serving 12g
  • Sodium per serving 1,176mg
  • Iron per serving 1mg
  • Calcium per serving 105mg

How to really make it

1. In a tiny bowl, whisk lime juice, fish sauce, sugar and 2 Tbsp. water.

2. Inside a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium-high heat until hot; swirl to coat skillet. Add shrimp and stir-fry until just pink, about 3 minutes. Transfer to some medium bowl.

3. Add 2 tsp. oil and half of eggplant to skillet. Cook, undisturbed, for just two?minutes, then stir-fry for 30?seconds. Transfer to bowl with shrimp. Add another 2?tsp. oil; repeat with remaining eggplant. Make a well in center and add remaining One teaspoon. oil, garlic, chilies and scallion. Stir-fry until fragrant, about One minute.

4. Add shrimp, eggplant and sauce to skillet. Cook, tossing well, until heated through, 30 seconds to at least one minute. Stir in basil. Serve with lime wedges and rice noodles, if desired.