Ridged shishito peppers are usually pleasantly bitter with mild to medium heat, but watch out: Every so often, you'll get one that packs a fiery punch.

Paige Grandjean
Recipe by Cooking Light June 2017

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Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 6 shrimp and 4 peppers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high (about 450°F).

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  • Process parsley, cilantro, basil, and garlic in a food processor until finely chopped. Add lemon rind, juice, crushed red pepper, 3 tablespoons oil, and 1/4 teaspoon salt; process until finely chopped and well combined.

  • Toss together shrimp and 1/4 cup herb mixture. Thread 4 shrimp onto each of 6 (8-inch) skewers; thread 8 peppers onto each of 2 (8-inch) skewers. Drizzle skewers with remaining 1 tablespoon oil; sprinkle with black pepper and remaining 1/2 teaspoon salt.

  • Place skewers on grill grates coated with cooking spray; grill just until shrimp are done and peppers are charred, 2 to 3 minutes per side. Brush skewers with remaining herb mixture before serving.

Nutrition Facts

265 calories; fat 16g; saturated fat 2.2g; mono fat 11g; poly fat 1.6g; protein 24g; carbohydrates 5g; fiber 1g; cholesterol 214mg; iron 2mg; sodium 623mg; calcium 127mg; sugars 1g; added sugar 0g.
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