Can't find Fresno chilies? Swap in a Serrano chili instead.

Laraine Perri
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 1. In a small bowl, whisk lime juice, fish sauce, sugar and 2 Tbsp. water. 2. In a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium-high heat until very hot; swirl to coat skillet. Add shrimp and stir-fry until just pink, about 3 minutes. Transfer to a medium bowl. 3. Add 2 tsp. oil and half of eggplant to skillet. Cook, undisturbed, for 2 minutes, then stir-fry for 30 seconds. Transfer to bowl with shrimp. Add another 2 tsp. oil; repeat with remaining eggplant. Make a well in center and add remaining 1 tsp. oil, garlic, chilies and scallion. Stir-fry until fragrant, about 1 minute.4. Add shrimp, eggplant and sauce to skillet. Cook, tossing well, until heated through, 30 seconds to 1 minute. Stir in basil. Serve with lime wedges and rice noodles, if desired.

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Nutrition Facts

209 calories; fat 10g; saturated fat 2g; cholesterol 143mg; fiber 4g; protein 18g; carbohydrates 12g; sodium 1176mg; iron 1mg; calcium 105mg.