Shrimp Ratatouille
Dive into the vibrant flavors of the Mediterranean with this Shrimp Ratatouille, a perfect harmony of tender shrimp and a medley of fresh, summer vegetables. This recipe combines juicy eggplant, zucchini, bell peppers, and cherry tomatoes, simmered with aromatic garlic and thyme in olive oil, creating a rich, flavorful base. It’s elevated with the addition of perfectly seared shrimp, a touch of crushed red pepper for gentle heat, and a bright squeeze of lemon juice. Ready in just an hour, this one-pan dish is both healthy and comforting, making it ideal for a weeknight dinner or an elegant weekend meal. Serve it warm with a sprinkle of fresh basil for a stunning presentation! Perfect for seafood lovers and fans of French-inspired cuisine, this Shrimp Ratatouille will undoubtedly become a standout in your recipe repertoire.
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Recipe Information
Ingredients
- 1 lb large shrimp
- 3 tbsp olive oil
- 1 medium eggplant
- 2 medium zucchini
- 1 yellow bell pepper
- 1 red bell pepper
- 1 medium onion
- 3 garlic cloves
- 2 cups cherry tomatoes
- 3 fresh thyme sprigs
- 6 fresh basil leaves
- 0.5 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp lemon juice
Instructions
Peel and devein the shrimp, pat them dry with paper towels, and set aside.
Cut the eggplant, zucchini, yellow bell pepper, and red bell pepper into bite-sized chunks. Dice the onion into small pieces. Mince the garlic cloves.
Heat 2 tbsp of olive oil in a large skillet or Dutch oven over medium heat.
Add the eggplant to the skillet and cook for 7-8 minutes, stirring occasionally, until softened and lightly browned. Remove the eggplant from the pan and set aside.
Add another 1 tbsp of olive oil to the same skillet. Toss in the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add the zucchini, yellow bell pepper, and red bell pepper to the skillet. Cook for 10 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cherry tomatoes, cooked eggplant, thyme sprigs, crushed red pepper flakes, salt, and black pepper. Lower the heat to medium-low and let the mixture simmer for 15 minutes, stirring occasionally.
While the ratatouille simmers, season the shrimp with a pinch of salt and pepper. Heat a separate nonstick pan over medium heat. Cook the shrimp for 2 minutes on each side or until pink and fully cooked.
Once the ratatouille is done simmering, remove the thyme sprigs. Stir in the cooked shrimp and lemon juice. Let everything heat together for 1-2 minutes.
Serve the Shrimp Ratatouille warm, garnished with fresh basil leaves.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 7207 mg | 313% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 64.4 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 17.2 mcg | 86% | |
| Calcium | 928 mg | 71% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5836 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
