Sautéed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce

 Amazing Seafood Recipes



  • 2 tablespoons cooking oil

  • 2 tablespoons butter

  • 12 large shrimp, peeled, deveined, tail on

  • Salt and pepper, to taste

  • 1 recipe Thai Spiced Eggplant, heated

  • 1 recipe Thai Red Curry Sauce, heated

  • Cilantro leaves, chiffonade


  1. In a large sauté pan, over high heat combine the oil and butter. Sauté the shrimp and season with salt and pepper.

  2. To serve, place 1/4 cup of the Thai Spiced Eggplant in the center of a plate. Arrange three of the sautéed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of cilantro leaves.

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