Spicy roasted shrimp with eggplant and mint from Dinner: Changing the Game (page 131) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jhallen on August 11, 2022

    This was really great, especially the eggplant spice mixture. On their own, the shrimp would be good, but not special, but with the eggplant, it’s a really good combination. Really easy. I didn’t peel the eggplant, cooked it exactly as written. I read it that the shrimp time should run concurrent with the eggplant time (just go in after the eggplant has already started). Didn’t try it all on one pan, but no reason not to.

  • chawkins on August 03, 2022

    Easy, fast and delicious use of my garden eggplant and mint. I only used one tray, adding the shrimp on top after 25 minutes and removing them after 7 minutes and cooked the eggplants for another 5 minutes.

  • ChelseaP on August 03, 2022

    Absolute heaven. Served on homemade flatbread and also made a lemony yoghurt sauce to dollop on top of it all.

  • dinnermints on April 28, 2022

    I just loved the eggplant cooked this way. I doubled the recipe and just used 1/4 olive oil, and that worked perfectly for our tastes. I didn't think the eggplant needed to be peeled at all, and was able to fit it on one baking tray since they're cut in large chunks (they did just barely fit, though - might do two trays next time). I cooked the eggplant for for about 30min, but also didn't see the part about raising the temp to 425. Had to cook the shrimp on a separate tray since I knew the harissa would be too spicy for our toddler. Served on top of udon noodles, and the next night ate fried eggs on top instead of shrimp, which was also fabulous. Putting this in the rotation!

  • jbny on February 20, 2022

    see my notes for a similar Clark dish (recipe online) that uses fish sauce: Grilled shrimp and eggplant with Asian fish sauce and mint from A Good Appetite at The New York Times by Melissa Clark. Another winner!

  • snoozermoose on December 05, 2021

    One of my favorite Melissa Clark recipes yet! My husband said this tasted restaurant-quality, and it was so easy to pull together on a weeknight. I served it with some simple Israeli couscous, and it was perfect.

  • Jane on August 28, 2021

    I'll join the chorus of people loving this recipe,. So quick to put together and so flavorful. The spice level is going to depend on how hot your harissa is. A friend I recommended it to (who has a similar heat tolerance to me) thought it was too spicy but I thought it was perfect. Like others I just used one tray.

  • Barb_N on August 25, 2021

    Very few recipes have this many reviews- all of them favorable. I also thought shrimp and eggplant an odd combination but EYB led me to this recipe. We thought it was fantastic. For simplicity and because I don’t like cumin seeds, I marinated the shrimp in the same harissa oil with ground cumin as the eggplant but cooked on separate baking sheets. There was a lot of oil left around the shrimp- I wouldn’t have wanted the eggplant to soak up that much. I had a meager amount of mint due to neglect in the garden, but it was a nice accent.

  • dc151 on May 18, 2021

    I doubled this, so did use two trays, plus that kept it separated for our vegetarian, who only ate the eggplant. Simple, streamlined recipe with good flavors that all go together nicely. I agree that peeling the eggplant is the way to go- I made zebra stripes just for a punch of color here and there. The eggplant took a little longer than the directions stated for me. I had some mint in our garden, it was a nice touch to add. I think either the eggplant or the shrimp would also be nice separately in other meals. I've never roasted shrimp this way, but will do again.

  • TrishaCP on July 26, 2020

    We really liked this too. Based on prior reviews I peeled the eggplant and only used one tray.

  • Lucylew on October 06, 2019

    I made this recipe solely based on the reviews. I used quartered fairy tale eggplant and I added the shrimp after the eggplant had cooked about 25 minutes. I wasn't sure what I thought about the dish a bite or three into it, but it tasted better and better the more I ate. I will make it again.

  • BethNH on April 16, 2019

    I have never cooked eggplant before and can't remember if I've ever eaten it either. Like others I used only one sheet pan and added the shrimp after the eggplant had cooked for 20 minutes - cooked them together for 8 additional minutes. As I don't know what cooked eggplant is supposed to be like I can say that I wish I had peeled the skin - it was tough and leathery and there was no way to chew it. The eggplant was very, very soft - easy to mush like mashed potatoes. We enjoyed the eggplant kind of smooshed onto the shrimp. There was a lot of flavor and two of us ate the whole thing. I think in the future I'd peel the eggplant and cook it for less time.

  • vickster on April 11, 2019

    Delicious! The harissa mixture is so good on the eggplant. I may make only the eggplant some time.

  • meduff on April 04, 2019

    This is just so very good. A must make. A few thoughts:1) I really recommend peeling the eggplant. I made this three times - the first time the eggplant skin was crispy and delicious with the creamy eggplant. The next two times - cooked the exact same way - the skin was like leather. I couldn’t chew it, or bite through it. I had to peel the creamy eggplant off the skin just to eat that part of its deliciousness. That annoyed me and I learned that the eggplant must be peeled or it will frustrate me. 2) Put foil down on your sheet pan - it made it much easier to clean up. I think I would have had a hard time cleaning that sheet pan if I hadn’t. 3) You don’t really need two sheet pans. One full size pan will work just fine. 4) When you're ready to put the shrimp in the oven, save yourself some time and energy - buy the peeled and deveined shrimp. I didn’t but will next time.

  • ksg518 on April 02, 2019

    This was a recipe I passed over many times as being sort of odd until I saw all the enthusiastic comments. This was delicious! We made it as directed, using two pans. Our eggplant was spicy with a few pieces that were a little too spicy but that may have been our error in mixing. The shrimp cuts some of the spice. I especially liked the mint. This is very easy and a perfect weeknight dinner.

  • stockholm28 on September 01, 2018

    The eggplant was particularly good. I used a single sheet pan and used fairytale eggplant slices into 1/2 inch rounds. I cooked the eggplant as directed for 20 minutes and then added the shrimp to the same tray to save me from having to wash up a second tray. I made half a recipe and this worked fine.

  • blintz on March 25, 2018

    This combo did not sound appetizing to me, but based on everyone's notes --and a big eggplant that was getting old--I made it and it's great! I used two pans, and next time will double or triple the recipe. We had the skimpy leftovers for lunch the next day and were sad we didn't have more.

  • okcook on February 21, 2018

    I used Japanese eggplants and only two tablespoons of oil for a lighter version. I had some okra so added those to the pan as well. I did not make the shrimp. This is delicious. Definitely a make again.

  • saarwouters on February 19, 2018

    This was goooood! Used just one sheet pan for 2 persons, but wish I had made more, it was so delicious! Also: great method for cooking shrimp in the oven.

  • mrshalf on December 19, 2017

    Our crew of 7 loved this. No need for two sheet pans and be sure to use good quality shrimp. Great weeknight sheet pan meal.

  • Zosia on August 06, 2017

    This is also delicious made with cauliflower.

  • Astrid5555 on April 25, 2017

    Excellent, just the right level of spiciness. Next time I would add the shrimp to the eggplant after the 20 minute mark and not dirty another sheet pan. Will definitely make again.

  • westminstr on April 21, 2017

    We loved this too. I also used two sheet pans and upped the eggplant and shrimp a bit. Cooked everything at 425 so the eggplant would cook a bit faster, prepped the shrimp while eggplant cooked, put the shrimp in and everything was done at the same time. Could be done on one sheet pan but I wanted to leave the shrimp plain for my kids. Loved the mint. Great dish! Note that this dish really only serves two, so if you want more you would have to use two sheet pans anyway.

  • L.Nightshade on April 02, 2017

    As MC states in the opening note, this is a sheet pan supper, but one which requires two sheet pans. The cubed eggplant is tossed with olive oil, harissa, cumin, and salt, and starts roasting on one sheet pan, for 20 minutes. I interpreted the timing to mean the shrimp should go in after the eggplant has been cooking for 20 minutes, then both should cook for the remaining seven to ten minutes. My eggplant was done by the 20 minute mark, so the shrimp had to cook separately. (Full disclosure: our oven is broken so I’m cooking on convection. Even though I cook at a 25-50º lower temperature than stated, the convection oven could very well count for the timing differences.) Wonderfully flavorful, with just the right level of spicing. Mr. Nightshade insists on a repeat of this dish, so I’m tagging with “easy” and “do again.” Myself, I wish I had used about six eggplant and had leftovers. I can eat this stuff like candy. Spicy candy. Mmmm.

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