Shrimp Stuffed Eggplant

Shrimp Stuffed Eggplant is a rich and hearty South Louisiana dish where roasted eggplant shells are loaded with a savory filling of shrimp, vegetables, Creole seasoning, and buttery breadcrumbs. Sometimes called Eggplant Pirogues, these “boats” are baked to golden perfection for a flavorful Cajun-Creole meal that’s surprisingly simple to make.

Why You’ll Love This Recipe

• Packed with Louisiana flavor: A celebration of Gulf shrimp, the Holy Trinity, and bold Creole spices.
• Perfect for entertaining: Beautiful presentation and deeply satisfying taste.
• No-angst cooking: Straightforward steps with tons of flavor pay-off.
• Versatile: Easily adaptable to be vegetarian or even vegan.

Ingredients

Main Ingredients:

• 2–3 medium Globe or Italian eggplants
• ¾ to 1 pound Gulf shrimp (small or medium)
• Olive oil, for brushing
• Creole seasoning, to taste

Vegetables (The Holy Trinity):

• 1 cup yellow onion, chopped
• ¾ cup bell pepper, chopped
• ½ cup celery, chopped
• 2–3 garlic cloves, minced
• 2–3 green onions, chopped

Other:

• 2–3 tablespoons unsalted butter (or olive oil)
• ½ cup seasoned breadcrumbs (plus more for topping)
• ½ cup stock (shrimp, chicken, or vegetable)
• 1 tablespoon Worcestershire sauce

Herbs and Spices:

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 bay leaves
• Kosher salt and black pepper, to taste

How to Make Shrimp Stuffed Eggplant

1. Prepare the Eggplant

• Preheat your oven to 400°F.
• Slice eggplants in half lengthwise. Score the flesh in a crosshatch pattern.
• Brush the cut sides with olive oil and place cut-side down on a baking rack over a sheet tray.
• Roast for 35–40 minutes, until tender.
• Cool slightly, then scoop out the flesh, leaving about ¼ inch in the shell. Roughly chop the pulp and set aside.

2. Prep the Shrimp and Veggies

• Peel, devein, and pat dry the shrimp.
• Roughly chop about ¾ of the shrimp; leave the rest whole.
• Toss shrimp with Creole seasoning and set aside.
• Chop the Trinity (onions, bell pepper, celery) and place in a bowl. Prep garlic and green onions separately.

3. Cook the Filling

• In a Dutch oven, melt butter over medium heat. Add the Trinity and sauté until just golden, about 8–10 minutes.
• Stir in garlic and green onions. Sauté until fragrant, about 1–2 minutes.
• Add half of the spice blend and bay leaves. Stir to combine.
• Mix in the chopped eggplant and smother over medium heat, covered, for 10–15 minutes.
• Uncover, add Worcestershire and stock, then simmer another 15–20 minutes until thickened and soft.

4. Add Shrimp and Breadcrumbs

• Stir in shrimp a handful at a time and cook until just turning pink.
• Sprinkle in the remaining spice blend, then add breadcrumbs until the mixture is thick and sticky.
• Remove from heat, cover, and let sit for 10 minutes. Cool at least 15 minutes before stuffing.

5. Stuff and Bake

• Preheat oven to 350°F.
• Fill each eggplant shell with the shrimp stuffing, packing it in well.
• Top with more breadcrumbs and a few tabs of butter.
• Bake for 20–30 minutes, until golden and bubbling.
• Cool slightly before serving.

Tips for Success

• Don’t over-scoop the shells: Leave about ¼” of flesh so they hold their shape.
• Use chopsticks as slicing guides when scoring if you’re worried about going too deep.
• Taste as you go: Creole seasonings can be salty. Adjust only after tasting the mixture.
• Let it cool before stuffing: It helps the filling firm up for easier handling.

Variations

• Vegetarian Version: Omit shrimp and use chopped zucchini or mushrooms. Substitute vegetable stock.
• Vegan Option: Use olive oil instead of butter and make sure your breadcrumbs are vegan.

Serving Suggestions

Serve your Shrimp Stuffed Eggplant with a side of Cajun dirty rice, crusty French bread, or a fresh green salad. A squeeze of lemon over the top brightens the rich flavors beautifully.

Storing and Reheating

• Refrigerate: Store in an airtight container for up to 5 days.
• Reheat: Microwave or bake at 350°F until warmed through.
• Freeze: Wrap cooked and cooled eggplant tightly. Freeze up to 3 months. Reheat from frozen in a 350°F oven for 45–50 minutes.

Final Thought:
Whether you’re cooking for a special occasion or just craving a comforting Cajun dinner, Shrimp Stuffed Eggplant is a South Louisiana classic that’s hearty, flavorful, and packed with homey goodness. Once you try it, it just might become a regular in your kitchen.

Yield: 6

Shrimp Stuffed Eggplant

Print

Shrimp Stuffed Eggplant is a rich and hearty South Louisiana dish where roasted eggplant shells are loaded with a savory filling of shrimp, vegetables, Creole seasoning, and buttery breadcrumbs.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 1 pound medium shrimp, peeled, deveined, and rinsed
• 3 to 4 whole purple eggplants (see notes)
• 4 tablespoons butter
• 1 medium yellow onion, chopped
• 2 stalks celery, chopped
• 1 bunch green onions, chopped
• 4 cloves garlic, chopped
• ½ medium green bell pepper, chopped
• 1 cup stock (see notes)
• 1 cup seasoned bread crumbs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 tablespoon Creole seasoning, plus extra for the shrimp
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 2 bay leaves

Instructions

1. Prepare the eggplantSlice each eggplant lengthwise through the stem. Cut a crosshatch into the flesh using a sharp knife, then lightly brush the cut side with olive oil.
2. Place the eggplants cut-side down on a baking rack in a preheated 400°F oven. Roast for 30 to 40 minutes, or until the flesh is soft.
3. Let them cool enough to handle, then scoop out the pulp, leaving about ¼ inch of flesh around the edges to form a shell.Chop the scooped-out pulp and set it aside.
4. Prepare the shrimpPeel and devein the shrimp, then pat dry with paper towels.Roughly chop about ¾ of the shrimp and leave the rest whole.Season with a bit of Creole seasoning and set aside.
5. Prepare the stuffing- In a large Dutch oven, melt the butter over medium-high heat until it begins to bubble.Add the chopped onions, bell pepper, and celery, cooking for 8 to 10 minutes until they start to caramelize.
6. Stir in the garlic and green onions and cook for another 2 minutes until fragrant.Add in half of the herb and spice blend along with the bay leaves. Cook for about 2 minutes.Add the chopped eggplant pulp, reduce the heat to medium, cover, and let it simmer gently for 10 to 15 minutes.
7. Pour in the Worcestershire sauce and stock. Uncover and simmer another 15 to 20 minutes, or until the eggplant is soft enough to mash easily.Add the shrimp and cook for 5 to 10 minutes, just until they start turning pink.
8. Stir in the breadcrumbs, starting with half and adding more until it forms a moist stuffing.Add the rest of the herb and spice blend and mix well.
9. Remove the pot from the heat, cover, and let it sit for 5 minutes.Uncover and let the mixture cool for about 15 minutes before stuffing the eggplants. Don’t forget to remove the bay leaves.
10. Stuff the eggplant and bakePreheat your oven to 350°F.Use a wooden spoon or spatula to fill each eggplant shell with the stuffing, pressing it down to fill evenly.
11. Top with a little extra breadcrumb and a couple of small butter tabs on each.Bake in the preheated oven until the tops are golden brown.

Notes

• Purple eggplants, like Globe or Italian varieties, work best here. You could also try zucchini for a lighter variation.
• When prepping the eggplants, a light brushing of olive oil is all you need. Too much will get soaked right up and make the dish greasy.
• How long you simmer the eggplant with the stock depends on how soft it is after roasting. Just make sure it's very tender before stuffing.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 405Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 183mgSodium 2115mgCarbohydrates 55gFiber 12gSugar 16gProtein 25g

dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Also try these Eggplant recipe:-

• Eggplant Salad
• Eggplant Mushroom
• Eggplant Fries