Chipotle Shrimp and Eggplant with Cilantro Sauce

5 from 1 vote

Chipotle Shrimp and Eggplant with Cilantro Sauce

This is a highly flavorful dish that comes together quickly and easily. I like to serve it with a side of eggplant and drizzle with a bright cilantro sauce.

Course Main Course

Cuisine Spanish

Keyword dairy-free, dinner, easy, egg-free, eggplant, lunch, main, nut-free, sauce, shrimp

Prep Time 10

Cook Time 30

Total Time 45

Servings

Calories 398kcal

Author Jenny Ross

Ingredients

Shrimp

4 garlic cloves
3 chipotle peppers in adobo sauce
2 tablespoons lemon juice 2 lemons
zest of 1 lemon
1 tablespoon avocado oil
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon cumin
1/4 teaspoon cayenne pepper optional
1 teaspoon salt
2 pounds shrimp peeled and deveined

Eggplant

1 eggplant cubed into 1-inch dice, about 2 cups
1 tablespoon avocado oil
salt and pepper to taste

Green Sauce

2 tablespoons avocado oil
2 tablespoons water
1/2 cup parsley
1/2 cup cilantro
1 jalapeño stem, seeds, and membranes removed
1 tablespoon lime juice
1/8 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon smoked paprika

Get Recipe Ingredients

Instructions

Preheat the oven 450ºF and line a rimmed baking sheet with foil. Set aside.
Toss the eggplant with salt and pepper and one tablespoon of avocado oil. Bake at 450ºF for 30 minutes, or until golden, turning occasionally.
While the eggplant roasts, prepare the cilantro sauce. Combine all ingredients in a blender and process until smooth. Taste and adjust seasoning with salt and pepper to taste. Set aside.
Prepare the shrimp. Combine the garlic, chipotle peppers, lemon juice, zest, avocado oil, paprika, cumin, cayenne, and salt in a small blender. Puree until smooth then stir in the shrimp.
Marinate for 15 minutes at room temperature.
Skewer the shrimp and grill on high heat for about 2 minutes per side, or until just opaque and cooked through.

Nutrition