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.

Karen Rankin
This Story Originally Appeared On cookinglight.com

Gallery

Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
25 mins
Yield:
Serves 4 (serving size: 2 skewers and about 1/2 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium (350°F to 400°F).

    Advertisement
  • 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.

Nutrition Facts

308 calories; fat 7.8g; saturated fat 0.1g; mono fat 3.3g; poly fat 2.6g; protein 22g; carbohydrates 40g; fiber 5g; cholesterol 143mg; iron 2mg; sodium 610mg; calcium 69mg; sugars 2g.
Advertisement