Warm Sesame Shrimp and Eggplant Salad

Warm Sesame Shrimp and Eggplant Salad
Warm Sesame Shrimp and Eggplant Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tablespoon peanut oil, divided

  • 1

    teaspoon crushed red pepper, divided

  • 2

    teaspoons bottled minced garlic, divided

  • 1/4

    teaspoon salt

  • 1

    pound medium shrimp, peeled

  • 2

    red bell peppers, seeded and quartered

  • 1

    eggplant, cut into 3/4-inch-thick slices (about 3/4 pound)

  • Cooking spray

  • 2

    tablespoons rice vinegar

  • 1

    tablespoon oyster sauce

  • 2

    teaspoons chili garlic sauce (such as Lee Kum Kee)

  • 1

    teaspoon bottled ground fresh ginger (such as Spice World)

  • 1

    tablespoon sesame seeds

  • 6

    cups coarsely chopped bok choy

  • 3

    tablespoons water

  • 2

    tablespoons chopped green onions

  • 2

    tablespoons chopped fresh cilantro

Directions

Preparation Preheat broiler. Combine 2 teaspoons oil, 1/2 teaspoon crushed pepper, 1 teaspoon garlic, salt, and shrimp in a bowl. Cover and marinate in refrigerator 10 minutes. Flatten bell pepper pieces with hand. Place bell pepper and eggplant on a baking sheet. Lightly coat with cooking spray. Broil 10 minutes or until tender, turning pieces occasionally. Cut bell pepper and eggplant into 1-inch pieces. Combine 1 teaspoon oil, 1/2 teaspoon crushed red pepper, 1 teaspoon garlic, vinegar, oyster sauce, chili garlic sauce, and ginger in a small bowl. Sprinkle shrimp with sesame seeds. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp, and sauté 2 minutes or until shrimp are done. Place in a large bowl. Add bok choy and water to pan; cover and cook 3 minutes or until bok choy wilts. Add bell pepper, eggplant, bok choy, onions, and cilantro to shrimp. Drizzle with vinegar mixture; toss.

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