Szechuan Shrimp & Eggplant

szechuan shrimp and eggplant

I bought Iceberg lettuce for the first time…like ever. I must admit, I was kind of embarrassed. I had a basket (I buy less if I carry it, as opposed to push it) full of vegetables and I was toting it around like, “Look at how healthy I am, suckers.” Ok, not really. But still…there was something about putting Iceberg in my basket that made me feel like I was doing something wrong. Like what about the mesculan mix or baby spinach, perhaps some arugula or what about the hydroponic stuff? I guess I feel like Iceberg is some kind of vegetableĀ impostor…you’d buy it if you were “trying” to be healthy, but not actually eat it, and let it go limp in the back of the crisper drawer.

Anyway, this recipe helped me get over that. Because really, there isn’t a better lettuce for the buck, for wrapping up a bundle of goodness to shove into your mouth.


  • fat of choice
  • 1 schmedium (small-to-medium) eggplant, peeled & diced
  • 8 ounces mushrooms, sliced
  • 1 tablespoons fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 lb shrimp, peeled, deveined and roughly chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chili garlic sauce
  • 2 teaspoons coconut (or palm) sugar
  • 2 tablespoons wheat-free, low sodium soy sauce (or coconut aminos)
  • 3 green onions, minced
  • handful cilantro, chopped
  • 1 teaspoon sesame oil
  • Iceberg lettuce for wrapping


In a large skillet, heat a few tablespoons of your fat of choice over medium heat. Saute the eggplant and mushrooms until soft. Add in the ginger, garlic, shrimp, vinegar, chili sauce, sugar and soy. Stir around until the shrimp have cooked through, about 5-7 minutes.

Turn the heat off. Stir in the green onions, cilantro and sesame oil.

Eat as is or serve in lettuce cups, if you’d like.

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  • Reply
    April 18, 2013 at 2:55 pm

    I laughed out loud about your iceberg lettuce. I feel the same way but sometimes (especially with tacos) you just need iceberg! I can not wait to try your new recipe!

    • Reply
      megan keatley
      April 25, 2013 at 3:36 pm

      hahahaha. yay! if two of us think it, that means we’re normal. šŸ˜‰

  • Reply
    April 18, 2013 at 3:34 pm

    TOTALLY agree. Butter lettuce is also really good to wrap, but some how I think Iceburg is the best. Crispy, a little watery, and so cold.

  • Reply
    April 25, 2013 at 12:32 pm

    Making dinner for my bf and roommate tomorrow night—using all Health-Bent recipes! I think I’ll use the SS&E as apps!! Love this site!

  • Reply
    May 6, 2013 at 12:27 pm

    Since no one has posted a post-eating post (wow, that’s a lot of posts), I thought I would.
    This is amazing! I had a terrible cold that came on really fast and was going to make my tried and true get-better-fast hot and sour soup, even though it’s full of corn starch and tofu, until I found your recipe. This had all the ginger, garlic, chili and vinegar that I think made the soup work and none of the bad stuff. I did triple the chili because if I’m sick I like it really spicy, but it would’ve been great without it. Amazing recipe!
    Plus my cold was gone in 2 days. (I know it might be a placebo, but it’s a delicious one!)

  • Reply
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    July 17, 2014 at 10:12 am

    This was so good! I only wish I’d doubled the eggplant and mushrooms because we had more shrimp than filling! Easy recipe, super yummy, we ate it straight out of the bowl. Thank you!

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