Shrimp and eggplant on the grill, finished two different ways. The shrimp gets fresh herbs, lemon, and oil. The eggplant gets pesto. Both cook in about 10 minutes total, and together they make a full plate without turning on the oven. This has become one of our go-to summer grill dinners for exactly that reason.
Grill the eggplant slices until they have char marks and go soft inside. The shrimp cook fast, 2 to 3 minutes per side, so add them to the grill after the eggplant has a head start. Finish both at the table: lemon and herbs on the shrimp, a spoonful of pesto on the eggplant.
Tips for Grilling Shrimp and Eggplant Together
Start the eggplant first
Eggplant takes longer than shrimp. Slice it about 1.5 cm (1/2 inch) thick, brush with oil, and place on the grill 5 minutes before the shrimp.
Shrimp overcook quickly and turn rubbery. Staggering the start times means both finish together. Pull the shrimp as soon as they turn opaque.
Use pesto at room temperature
Cold pesto straight from the fridge clumps and does not spread well over hot eggplant. Let it sit out for 15 minutes or warm it gently.
A thin, even layer of pesto melts slightly into the warm eggplant surface. You taste the pesto in every bite instead of getting one concentrated glob.
Grilled Shrimp and Eggplant
- Total Time: 25 minutes
- Yield: Serves 4
Description
Grilled shrimp topped with fresh herbs, lemon, and oil, paired with eggplant finished with pesto for a simple and delicious dish.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 large eggplant, sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- Juice of 1 lemon
- 2 tablespoons fresh herbs (basil, parsley, or oregano), chopped
- 2 tablespoons prepared pesto
- Salt and pepper to taste
Instructions
- Grill shrimp and top with fresh herbs, lemon, and oil.
- Grill eggplant and finish with pesto.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 15
- Carbohydrates: 10
- Fiber: 4
- Protein: 20
Frequently Asked Questions
What type of pesto works?
Store-bought pesto works fine for this. If you make your own, keep it on the loose side so it spreads easily over the grilled eggplant.
Can I use frozen shrimp?
Yes. Thaw them fully under cold running water and pat dry before grilling. Excess moisture prevents browning. Season the shrimp with oil and salt before they hit the grate.
How do I prevent the eggplant from sticking?
Brush both sides generously with oil and make sure the grill grate is clean and hot. Eggplant absorbs oil like a sponge, so do not be stingy. Wait until the slices release on their own before flipping.
