Sometimes you’re just really hungry, and you need something simple and guaranteed to be good. That’s where this kind of recipe comes in. First of all, shishito peppers are SO hot right now. They are popping up on restaurant menus everywhere in anything from appetizers to entrees. Naturally, I had to try them. Whole Foods has this great shishito “party pack,” as if you won’t feel trendy enough buying them in the first place. Ha!
THIS is what a shishito pepper looks like:
What do they taste like? They look like jalapeños, but they don’t pack any spice. Caveat – every once in awhile, you’ll be caught off guard by the random shishito that DOES have some heat. This is rare, no need to worry.
I found that these paired beautifully with grilled shrimp – the char on both is delicious, and once you add a little finishing salt at the end… mmm.
First, you have to marinate your shrimp. All credit goes to J for this fabulous marinade! Then you’ll skewer those little guys with the shishitos.
Next, time to hit the grill! If you’re ambitious, you can head outside and put these on a charcoal or gas grill. But if you’re like me and you want this to be a piece f cake weeknight meal – just pull out your grill pan!
Make sure you don’t overcook your shrimp because that would be the worst.
A dash of salt at the end, and dinner is served!
Grilled Shrimp & Shishitos
Serves 4. (or 2 hungry people)
1 lb deveined medium shrimp, shells removed
1 lb shishito peppers
2 cloves minced garlic
1/2 cup orange juice
1/4 cup low sodium soy sauce
1 tbs sriracha
1 tbs fish sauce
1 tbs sesame oil
1 tbs canola oil
Sea salt flakes (for finishing)
- Combine the garlic, orange juice, soy sauce, sriracha, fish sauce, and sesame oil in a medium bowl. Add the shrimp, cover, and let them marinate in the refrigerator for 1 hour.
- Remove the shrimp from the marinade, and skewer them with the shishito peppers (alternating each).
- Heat your grill pan over medium-high heat, and brush it with canola oil.
- Once the pan is piping hot, place four skewers on the grill, and cook until shrimp begin to turn pink. Using a pastry brush, brush some reserved marinade over the skewers, and flip them.
- Cook until shrimp are just pink throughout. Brush with the marinade again, and flip the skewers once more. Cook for 30 seconds.
- Remove the skewers from the pan, place them on a platter, and sprinkle them with sea salt flakes. Repeat with the remaining skewered shrimp and peppers. Serve while hot!