If you're looking for a low-carb recipe with a unique flavor, this shrimp and eggplant stir-fry is the perfect dish for you. Here's how to make it:
Ingredients:
1 pound of shrimp, peeled and deveined
1 large eggplant, diced
1 red bell pepper, sliced
1 yellow onion, sliced
3 cloves of garlic, minced
2 tablespoons of olive oil
2 tablespoons of soy sauce
Salt and pepper to taste
Green onions, sliced, for garnish (optional)
Instructions:
Heat a large skillet or wok over high heat. Add 1 tablespoon of olive oil and swirl to coat the pan.
Add the shrimp to the skillet and stir-fry for 2-3 minutes, or until they turn pink and are cooked through. Remove the shrimp from the pan and set them aside.
In the same skillet, add another tablespoon of olive oil, followed by the eggplant, bell pepper, onion, and garlic. Stir-fry for 3-4 minutes, or until the vegetables are slightly softened.
Add the soy sauce, salt, and pepper to the skillet and stir to combine.
Return the shrimp to the skillet and stir-fry for another minute to heat through.
Serve the low-carb shrimp and eggplant stir-fry hot, garnished with sliced green onions if desired.
This low-carb shrimp stir-fry with eggplant is a flavorful and healthy meal that's perfect for a weeknight dinner. The eggplant adds a unique flavor and texture to the dish, while the shrimp provides a good source of protein. Enjoy this delicious and easy meal!