Friday, September 25, 2015

Shrimply Delicious

We were scheduled to have Coconut Shrimp for dinner tonight.  Coconut Shrimp tastes great.  Unfortunately it is breaded and fried which is not so great for Frank anymore.  Goodbye Coconut Shrimp....we will miss you.

But it is still Fish Friday and I still have some shrimp to use up.  I also have a refrigerator full of eggplant.  Shrimp + Eggplant = A Thai Style Stir Fry.  Heart healthy, easy peasy and delicious. The perfect recipe.  Have all your ingredients prepped and ready because once you start cooking the entire process will take only 15 minutes.

Stir Fry is a great way to use up an abundance of veggies.

Start by stir frying the shrimp in coconut oil.
When pink, remove to bowl and set aside.

Then stir fry the eggplant, adding more coconut oil if needed.
When carmelized and tender, place in bowl with shrimp.

Stir fry the peppers, carrots, leeks, celery and garlic.

When peppers and veggies are crisp tender, add the squash and stir fry briefly.

Add the fish sauce mixture along with the reserved shrimp and eggplant.
Cook and stir until warmed through.

Add the rice noodles and toss to combine.

A healthy, delicious, nutritious dinner is served.

Shrimp and Eggplant Stir Fry

2 T. Fresh Lime Juice
2 T. Fish Sauce
2 t. sugar
1 lb shrimp, peeled and deveined
2 small eggplant, diced
1 red pepper, seeded and cut into thin slices
1 jalapeno, seeded and thinly sliced
1 poblano pepper, seeded and thinly sliced
2 small or 1 lg leek, whites and light green sections, thinly sliced
3 cloves of garlic, thinly sliced
1 carrot, scraped and thinly sliced
1 stalk celery, thinly sliced
1 pattypan or summer squash, seeded and diced
8 oz. rice noodles, cooked per package directions
Coconut or Peanut Oil

Combine lime juice, fish sauce and sugar in a small bowl.  Set aside. Heat 1 T. of oil in the bottom of a wok over med high heat.  Add Shrimp.  Cook and stir just until shrimp turn pink.  Remove shrimp from pan to a bowl or plate and set aside.  Add more oil to the wok if needed.  Add eggplant and let sit for a minute to carmelize before stir frying.  When tender but not mushy remove to bowl with shrimp.  Add a bit more oil to the wok and add the peppers, leeks, garlic, carrot and celery.  Stir fry until crisp tender then add the squash and stir fry for a moment or two.  Add the fish sauce mixture along with the reserved shrimp and eggplant.  Stir and cook for a minute until heated through and evenly coated.  Add the rice noodles and toss all ingredients together.  Serve with lime slices if desired.  Print Recipe


  1. So said to say goodbye to coconut shrimp, but this dish is a happy HELLO, Wendy. Great recipe!

    1. Thanks Debra....The trade off is worth it...I'll take my sweetie over coconut shrimp every time LOL

  2. Looks delicious. I always get so hungry when I come to your blog! LOL


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