Look for shishito peppers at Asian markets and gourmet grocers. They're mostly mild, but bear in mind that roughly 1 in 10 is about as hot as a jalapeño.
24 large fresh shrimp, peeled and deveined (about 1 lb.)
24 shishito peppers (about 6 oz.)
16 shiitake mushrooms, stemmed and halved
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1/4 cup canola mayonnaise (optional)
1 tablespoon Sriracha chili sauce
1 lime, cut into wedges (optional)
Est. added sugars 0g
How to Make It
Preheat grill to medium (350°F to 400°F).
Thread 3 shrimp, 3 peppers, and 4 mushroom halves alternately onto each of 8 (8-inch) skewers; coat skewers with cooking spray, and sprinkle with salt and black pepper. Add skewers to grill; cook 2 to 3 minutes on each side or until shrimp are pink and peppers are lightly charred. Place skewers on a platter.
Heat rice according to package directions. Combine mayonnaise (if using) and Sriracha in a small bowl. Serve sauce with skewers, rice, and lime wedges, if desired.
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