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One-Pan Harissa Shrimp with Blistered Eggplant and Basil
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This dish is super-fast, healthy and full of flavor. The spicy harissa and smoky cumin compliment the natural sweetness of the shrimp.

Technique tip: Don't add the salt until the end to ensure that the eggplant gets extra crispy.

Swap option: Replace shrimp with any preferred protein cut into small pieces.


    • 1/2 cup olive oil, plus more as needed
    • 1 large eggplant (1 pound), cut into 1½-inch chunks
    • 2 tablespoons harissa
    • 1½ teaspoons ground cumin
    • 12 ounces extra-large shrimp, shelled and deveined
    • 4 cloves garlic, smashed and finely chopped
    • 1/2 lemon, juiced and zested
    • 1 big pinch salt Fresh basil leaves, torn
    • Steamed couscous, for serving


1. Heat the oil in a large non-stick pan over medium-high heat. Once hot add the eggplant and let brown for about 3 minutes.

2. Next, add the harissa and cumin, stir to toast the spices about a minute.

3. Toss in the shrimp, garlic, lemon zest and salt.

4. Allow the shrimp to cook, stirring occasionally, for about 2 minutes.

5. Drizzle the lemon juice over the top, sprinkle over the basil and serve with couscous.

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Make shrimp with eggplant and basil (you only need one pan!)

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