Shrimp Ratatouille

Dive into the vibrant flavors of the Mediterranean with this Shrimp Ratatouille, a perfect harmony of tender shrimp and a medley of fresh, summer vegetables. This recipe combines juicy eggplant, zucchini, bell peppers, and cherry tomatoes, simmered with aromatic garlic and thyme in olive oil, creating a rich, flavorful base. It’s elevated with the addition of perfectly seared shrimp, a touch of crushed red pepper for gentle heat, and a bright squeeze of lemon juice. Ready in just an hour, this one-pan dish is both healthy and comforting, making it ideal for a weeknight dinner or an elegant weekend meal. Serve it warm with a sprinkle of fresh basil for a stunning presentation! Perfect for seafood lovers and fans of French-inspired cuisine, this Shrimp Ratatouille will undoubtedly become a standout in your recipe repertoire.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb large shrimp
• 3 tbsp olive oil
• 1 medium eggplant
• 2 medium zucchini
• 1 yellow bell pepper
• 1 red bell pepper
• 1 medium onion
• 3 garlic cloves
• 2 cups cherry tomatoes
• 3 fresh thyme sprigs
• 6 fresh basil leaves
• 0.5 tsp crushed red pepper flakes
• 1 tsp salt
• 0.5 tsp ground black pepper
• 2 tbsp lemon juice

Directions

Step 1

Peel and devein the shrimp, pat them dry with paper towels, and set aside.

Step 2

Cut the eggplant, zucchini, yellow bell pepper, and red bell pepper into bite-sized chunks. Dice the onion into small pieces. Mince the garlic cloves.

Step 3

Heat 2 tbsp of olive oil in a large skillet or Dutch oven over medium heat.

Step 4

Add the eggplant to the skillet and cook for 7-8 minutes, stirring occasionally, until softened and lightly browned. Remove the eggplant from the pan and set aside.

Step 5

Add another 1 tbsp of olive oil to the same skillet. Toss in the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.

Step 6

Add the zucchini, yellow bell pepper, and red bell pepper to the skillet. Cook for 10 minutes, stirring occasionally, until the vegetables are tender.

Step 7

Stir in the cherry tomatoes, cooked eggplant, thyme sprigs, crushed red pepper flakes, salt, and black pepper. Lower the heat to medium-low and let the mixture simmer for 15 minutes, stirring occasionally.

Step 8

While the ratatouille simmers, season the shrimp with a pinch of salt and pepper. Heat a separate nonstick pan over medium heat. Cook the shrimp for 2 minutes on each side or until pink and fully cooked.

Step 9

Once the ratatouille is done simmering, remove the thyme sprigs. Stir in the cooked shrimp and lemon juice. Let everything heat together for 1-2 minutes.

Step 10

Serve the Shrimp Ratatouille warm, garnished with fresh basil leaves.

Nutrition Facts

Serving size	(2388.0g)

Amount per serving	% Daily Value*
Calories	1418.2

Total Fat 49.1g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 4.6g
Cholesterol 857.3mg	0%
Sodium 7207.3mg	0%
Total Carbohydrate 120.8g	0%
Dietary Fiber 38.4g	0%
Total Sugars 64.4g
Protein 136.1g	0%

Vitamin D 689.5IU	0%
Calcium 927.9mg	0%
Iron 17.7mg	0%
Potassium 5836.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 37.0%

Carbs: 32.9%