Lean & Green Healthy Stuffed Eggplant with Cauliflower Rice & Shrimp

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    Healthy Fat
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Stuffed Eggplant with Cauliflower Rice & Shrimp
*Image may vary from completed recipe

Need a quick and easy appetizer? Then you have got to try this Stuffed Eggplant with Cauliflower Rice & Shrimp recipe. Our house can not get enough of them!

Would your family eat healthy
food every night? Prepare this healthy lean and green
Stuffed Eggplant with Cauliflower Rice & Shrimp
recipe to give you and your family a
meal that is both delicious and fits most any healthy meal plan!




Cooking Time
33 minutes
Prep Time
10 minutes

Benefits of Shrimp in your Diet


Shrimp is an excellent source of protein, selenium, vitamin B12 and iodine. These nutrients are essential for good health and play a role in everything from tissue growth to energy production. Shrimp is also low in calories and fat compared to other seafood like salmon or tuna, making it an ideal meal option if you're watching your weight or trying to lose some pounds. If you're looking for ways to add more shrimp into your diet without breaking the bank on fancy dinners out at trendy restaurants—or even just getting bored with your usual order of chicken fingers—then look no further than these seven reasons why it's time we all started adding some shellfish into our lives!

Shrimp is low in fat and calories.

Shrimp is low in fat and calories, providing just 90 calories per 4-ounce serving. This makes it a great choice for people who are watching their weight or who want to add more protein to their diets.

About Chris Sloan

Chris Sloan 75lbs weight loss

My name is Chris Sloan and I, like so many others, struggled with my weight for years, not realizing the toll being overweight was taking on my body. At the beginning of 2021, I began to take my weight loss efforts seriously and have lost 75 lbs so far on the plan. It's been amazing, and while my journey isn't over, I'm well on my way!

When I started, I had a hard time finding the top 5 and 1 recipes, so I was so inspired to build this website to help compile some of what I felt are the best recipes around. I'm happy to share it with you as well!

For those new to the plan, weighing your food is an integral part of the program; it's one of the critical elements. If you want to be successful, you need to ensure that each meal has been weighed according to the guidelines. And we're not talking about "close enough." We mean EXACTLY those amounts! So forget about using a measuring cup or even eyeballing it—you need a food scale!

We've worked hard to make sure that all recipes listed are approved for the plan.

The recipes on this site are intended for those on plan; however, they can easily be adapted to a low-carb or keto lifestyle. If you are following a ketogenic or low-calorie diet, you can enjoy many recipes found here to help keep you on track for your weight loss efforts.

5-1 Plan Must Have Items





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Lean & Green Stuffed Eggplant with Cauliflower Rice & Shrimp Ingredients

  • 2 medium Eggplant
  • 1/2 tsp Salt Divided
  • 21/2 tbsp Extra Virgin Olive Oil Divided
  • 13/4 lbs Raw Shrimp
  • 1/8 tsp Black Pepper
  • 2 cup Frozen Riced Cauliflower
  • 3 stalk Scallions Minced
  • 1/2 cup Low-fat Greek Yogurt
  • 1/2 cup Parmesan Cheese Grated

Lean & Green Stuffed Eggplant with Cauliflower Rice & Shrimp Instructions

  1. Preheat oven to 450*F.
  2. Cut each eggplant into 8, 11/2- to 3-inch rounds. Hollow out the eggplant rounds to make "cups" with a 1/2 inch-thick rim and bottom. Chop the scooped out flesh, and set aside.
  3. Season the eggplants with 1/4 teaspoon salt (optional), and roast them in the oven at 450*F for about 18 minutes until partially cooked. Set aside, and allow to cool.
  4. While eggplant is cooking prepare the stuffing by seasoning the shrimp with the remaining salt (optional) and black pepper.
  5. Heat 1 tablespoon of oil in a non-stick skillet, and briefly stir-fry the shrimp (peeled and deveined) until they are pink on the outside. Remove shrimp from skillet and set aside.
  6. In the same skillet, heat the remaining oil and stir-fry the chopped eggplant flesh with the cauliflower "rice" over medium-high heat until tender, about 2 minutes. Add the scallions and continue to stir-fry for 1 minute.
  7. Bake in the oven at 450*F for about 10 to 15 minutes until heated through.

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Cooking Time
33 minutes
Prep Time
10 minutes

Other American Recipes

Protein / Lean


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