French vegetable stew topped with perfectly seasoned shrimp, Easy Stovetop Ratatouille and Garlic Shrimp is a delicious weeknight meal!
Any meal that makes our family want to eat vegetables is a good one. This quick and easy stovetop version of a traditional slow cooked French stew has a delicious mix of late summer vegetables and a layer of tender garlicky shrimp to top it off.
A lighter, healthier meal for your family but still hearty and satisfying!
What You’ll Need to make Easy Stovetop Ratatouille and Garlic Shrimp
- Olive Oil – We use extra virgin olive oil but any olive oil, avocado oil, vegetable oil or canola oil may be used for this recipe.
- Vegetables -Red bell peppers, onion, eggplant, zucchini, cherry tomatoes.
- Fresh Garlic – 5 cloves, finely chopped, about 2 tablespoons. You can substitute garlic paste, or minced garlic but for this recipe, you should not substitute garlic powder.
- Pantry Seasonings – Kosher salt, ground black pepper, dried oregano, dried thyme,
- Butter – We use regular salted butter, but unsalted butter may also be used.
- Shrimp – One pound, 31 to 40 size head off shrimp, cleaned. We also usually take the tails off because it makes this meal easier to eat.
- Lemon Juice – Adds a tangy brightness and acidity. You can use the juice from half of a small lemon or 1 teaspoon of bottled.
- Red Wine Vinegar – If you don’t have red wine vinegar, you can substitute Balsamic, white wine vinegar or apple cider vinegar in an equal amount.
How to make Easy Stovetop Ratatouille and Garlic Shrimp
Easy Stovetop Ratatouille and Garlic Shrimp is a vegetable packed family meal. Featuring a stew like base of tender seasoned zucchini, eggplant, bell peppers, and tomatoes, it is topped with perfectly cooked garlicky shrimp to make a complete meal!
There are more steps to this recipe than usual but if you chop everything beforehand, they go really quickly.
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add bell peppers, onions, 1 tablespoon of garlic and 1/4 tsp kosher salt. Cook, stirring often, until softened, 4-5 minutes.
Remove from heat and transfer mixture to a medium bowl. Set aside.
Return skillet to heat and add another tablespoon of olive oil. Once oil is hot, add eggplant pieces and cook about 5 minutes, stirring often, until slightly softened. Remove from skillet and add to bell pepper mixture in the bowl.
Add remaining tablespoon of olive oil to the skillet and return to heat. Add zucchini pieces to the skillet and season with kosher salt & pepper to taste. Cook about 5 minutes, stirring often, until slightly softened.
While the zucchini is cooking, add the oregano and thyme to the bell pepper mixture and stir to combine.
Once zucchini has softened, add the bell pepper mixture back into the skillet with the zucchini.
Add cherry tomatoes, sprinkle with remaining 1/4 teaspoon of kosher salt and stir. Cover and reduce heat to medium-low. Cook until tomatoes begin to burst, stirring occasionally, about 15 minutes.
Meanwhile, in a medium skillet, melt 2 tablespoons of butter over medium-high heat. Add remaining tablespoon of minced garlic and all of the shrimp. Season to taste with kosher salt & pepper.
Cook until shrimp are opaque and pink in color. Stir in lemon juice and then remove from heat.
Uncover ratatouille and stir in 2 teaspoons of red wine vinegar and ground black pepper. Divide ratatouille evenly between bowls.
Top with garlic shrimp. Serve immediately. Enjoy!
Other Family Favorite Recipes you may like
French Onion Pork Chops – Lightly seared, layered with Provolone cheese, smothered with caramelized onions, and oven baked to perfection.
Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!
Sausage and Spinach Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
Mom’s Easy Weeknight Chili – This is a basic chili recipe with few ingredients but sometimes uncomplicated is the most delicious!
Simple Baked Salmon with Green Goddess Sauce – Flaky, lightly seasoned baked salmon with a vibrant, tangy dipping sauce.
Easy Stovetop Ratatouille and Garlic Shrimp
Ingredients
- 3 tbsp olive oil divided
- 2 red bell peppers seeded, cut to bite sized pieces
- 1 medium onion peeled & chopped
- 5 cloves fresh garlic finely chopped, divided
- 1/2 tsp kosher salt divided
- 1 medium eggplant peeled, and cut to bite sized pieces
- 2 medium zucchini cut to bit sized pieces
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 cups cherry tomatoes
- 2 tbsp butter
- 1 pound uncooked shrimp 31 to 40 size, cleaned
- 1 tsp lemon juice
- 2 tsp red wine vinegar
- 1/4 tsp ground black pepper
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add bell peppers, onions, 1 tablespoon of garlic and 1/4 tsp kosher salt. Cook, stirring often, until softened, 4-5 minutes. Remove from heat and transfer mixture to a medium bowl. Set aside.
- Return skillet to heat and add another tablespoon of olive oil. Once oil is hot, add eggplant pieces and cook about 5 minutes, stirring often, until slightly softened. Remove from skillet and add to bell pepper mixture in the bowl.
- Add remaining tablespoon of olive oil to the skillet and return to heat. Add zucchini pieces to the skillet and season with kosher salt & pepper to taste. Cook about 5 minutes, stirring often, until slightly softened.
- While the zucchini is cooking, add the oregano and thyme to the bell pepper mixture and stir to combine. Once zucchini has softened, add the bell pepper mixture back into the skillet with the zucchini.
- Add cherry tomatoes, sprinkle with remaining 1/4 teaspoon of kosher salt and stir. Cover and reduce heat to medium-low. Cook until tomatoes begin to burst, stirring occasionally, about 15 minutes.
- Meanwhile, in a medium skillet, melt 2 tablespoons of butter over medium-high heat. Add remaining tablespoon of minced garlic and all of the shrimp. Season to taste with kosher salt & pepper. Cook until shrimp are opaque and pink in color. Stir in lemon juice and then remove from heat.
- Uncover ratatouille and stir in 2 teaspoons of red wine vinegar and ground black pepper. Divide ratatouille evenly between bowls.
- Top with garlic shrimp. Serve immediately. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Beth says
This looks so tasty. I love eggplant, but haven’t prepared it in a long time. Thanks for sharing the smaller version!
The Bandit says
You are very welcome! Such a pretty vegetable!
The Bandit says
❤️