Low-Carb Shrimp Remoulade Over Fried Eggplant

If you want to impress your taste buds, my Shrimp Remoulade Over Fried Eggplant is always a crowd-pleaser at my house! The crispy fried eggplant is made with a low-carb baking mix, though you can easily swap it out for all-purpose flour without compromising flavor. The shrimp are juicy and flavorful, especially when topped with a tangy remoulade sauce with just enough heat from the horseradish. This dish is pure Cajun comfort—whether serving it as a hearty meal or a delicious appetizer, it’s sure to satisfy!

Ingredients

Instructions

In a colander, sprinkle the eggplant with salt and let it drain while you prepare the other recipe components.

In a large saucepan, Heat the shrimp in the water and crab boil. Bring it to a boil; then, turn off the heat to let the shrimp soak in the liquid.

In a medium bowl, combine the lemon juice, onion, green onion, celery, horseradish mustard, ketchup, parsley, salt, cayenne, two splashes of hot sauce, Worcestershire, and mayonnaise. Mix well and set aside. Add more ketchup if you want the remoulade sauce to be a darker pink.

Rinse the eggplant slices with water, drain them, and pat them dry with a paper towel.

Set up a breading station using three pie pans or shallow plates. In one, combine the Carbquick, Creole seasoning and pepper. In another, combine the eggs, a couple of dashes of hot sauce and milk. In the third, add the breadcrumbs, salt and more creole seasoning.

Heat the oil in a pan. In the meantime, dredge the eggplant slices in the Carbquick mixture, then the egg and finally the breadcrumb mixture. Place the breaded eggplant slices on a baking sheet lined with parchment paper. Bread the remaining eggplant slices.

Fry the eggplant in the hot oil until golden brown. Place on another baking sheet lined with paper towels and a wire rack.

Drain the shrimp. They should be cooked throughout after soaking in the hot liquid.

To serve, place more than one of the eggplant slices on a plate. Top the eggplant with shrimp. Spoon the remoulade sauce over the shrimp and eggplant. Garnish with chopped parsley and a lemon wedge. L’essez le bons temps roulez!!

If you like this recipe, you may also like the following recipes:

Cajun Crawfish and Biscuits

Citrus Shrimp with Louis Sauce Dressing

Stewed Okra with Shrimp

Low-Carb Shrimp Remoulade over Fried Eggplant

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Cajun

Servings 6

Equipment

• 1 serrated knife
• 1 measuring cup
• Measuring spoons
• 1 colander
• 1 large saucepan
• 1 medium bowl
• 1 whisk
• Paper towels
• 3 pie pans or shallow plates
• 1 large skillet
• 2 baking sheets
• Parchment paper
• 1 Wire rack
• Spatula or tongs
• 1 medium spoon

Ingredients

  

• 1 large eggplant sliced
• 2 lbs. shrimp peeled and deveined
• 3 cups water
• 2 Tbsp. crab boil
• 1/4 cup fresh lemon juice
• 1/2 cup onion chopped
• 1/2 cup green onion chopped
• 1/4 cup celery chopped
• 2 Tbsp. horseradish
• 3 Tbsp. whole grain mustard
• 2 Tbsp. ketchup add more if you want a pinker color
• 3 Tbsp. fresh parsley chopped fine
• Salt to taste
• Pinch of cayenne pepper
• Hot sauce I used Tabasco
• 1 tsp. Worcestershire
• 1/2 cup mayonnaise
• 1 cup Carbquick
• 1 Tbsp. Creole seasoning
• 1 tsp. pepper
• 2 eggs beaten
• 1 Tbsp. milk or cream
• 2 cups Keto breadcrumbs can swap regular breadcrumbs
• 1/2 cup oil for frying Add more if needed
• Lemon for garnish

Instructions

 

• In a colander, sprinkle the eggplant with salt and let it drain while you prepare the other components of the recipe.
• In a large saucepan, heat the shrimp in the water and crab boil.
• Bring to a boil; then, turn off the heat to let the shrimp soak in the liquid.
• In a medium bowl, combine the lemon juice, onion, green onion, celery, horseradish mustard, ketchup, parsley, salt, cayenne, 2 splashes of hot sauce, Worcestershire and mayonnaise.
• Mix well and set aside. You can add more ketchup if you want the remoulade sauce to be a darker pink color.
• Rinse the eggplant slices with water, drain and pat dry with a paper towel.
• Set up a breading station, using 3 pie pans or shallow plates. In one, combine the Carbquick, Creole seasoning and pepper. In another, combine the eggs, a couple of dashes of hot sauce and milk. In the third, add the breadcrumbs, salt and more creole seasoning.
• Heat the oil in a pan.
• Dredge the eggplant slices in the Carbquick mixture, then the egg and finally the breadcrumb mixture.
• Place the breaded eggplant slices on a baking sheet lined with parchment paper.
• Bread the remaining eggplant slices.
• Fry the eggplant in the hot oil until golden brown.
• Place on another baking sheet lined with some paper towel with a wire rack.
• Drain the shrimp. They should be cooked after soaking in the hot liquid.
• Place more than one of the eggplant slices on a plate to serve.
• Top the eggplant with some shrimp.
• Spoon the remoulade sauce over the top of the shrimp and eggplant.
• Garnish with chopped parsley and a lemon wedge.

Keyword Eggplant Recipes, Fried Eggplant, Keto Fried Eggplant, Keto recipe, Low-Carb Baking, Low-Carb Recipes, Low-Carb Shrimp Remoulade over Fried Eggplant, Remoulade Sauce, Seafood Recipes