Spicy Shrimp and Eggplant

Obsessed with this Creamy Spicy Shrimp + Parmesan Eggplant!! Such a fun and decadent mix of flavors that are unexpectedly delicious! Low carb + gluten free!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F.

Step 2

Cut the eggplant into 1/2″ slices.

Step 3

Brush both sides of the slice with melted coconut oil and then coat it was grated Parmesan.

Step 4

Place it on a lined baking sheet and pop it in the oven for 20 minutes.

Step 5

While the eggplant is cooking, throw the chopped pepper, garlic, and sage in a pan with coconut oil. Sauté for about 2-3 minutes, until fragrant.

Step 6

Add the cream, sea salt, chili powder and flour. Whisk everything and continue to cook 5-10 minutes until the sauce thickens and reduces a bit.

Step 7

While the sauce is reducing, cook the shrimp in a separate pan with 1 tablespoon coconut oil. Flip the shrimp after 3 minutes and cook the second side for 2 minutes until pink throughout.

Step 8

Once the sauce is reduced, throw the shrimp into the sauce and toss.

Step 9

After the eggplant cooks for 20 minutes, flip it and cook for another 5 minutes.

Step 10

When it’s done cooking, cut it into fourths and serve with the saucy shrimp.

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