Grilled Shishito Peppers Recipes

GRILLED SHISHITO PEPPERS WITH SOY AIOLI

Grilled Shishito Peppers with Soy Aioli image

Tired of the same old green beans and corn? Treat your family to something new and different with these grilled shishito peppers. They pair nicely with steak or chicken, so get that grill fired up.

Provided by Soup Loving Nicole

Categories Side Dish Sauces and Condiments Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon sesame oil
¼ teaspoon salt
¼ teaspoon ground black pepper
20 shishito peppers
⅓ cup mayonnaise
2 teaspoons soy sauce
1 teaspoon sesame oil
1 clove garlic, minced

Steps:

Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes.
Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use.
Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.4 g, Cholesterol 7 mg, Fat 19.6 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 2.9 g, Sodium 414.8 mg, Sugar 11.7 g

GRILLED SESAME-SOY SHISHITO PEPPERS

Grilled Sesame-Soy Shishito Peppers image

Change things up at dinner time with these grilled shishito peppers. They might just become your new favorite side dish. These are great with grilled steak or salmon. Careful, 1 in 10 peppers are hot!

Provided by France C

Categories Appetizers and Snacks

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon sesame oil
1 tablespoon soy sauce
½ teaspoon finely grated ginger
½ teaspoon grated garlic
8 ounces shishito peppers, rinsed
salt to taste

Steps:

Whisk together sesame oil, soy sauce, ginger, and garlic in a large bowl. Add shishito peppers and toss to combine. Let marinate for 15 to 20 minutes, tossing occasionally.
Preheat an outdoor grill for medium-high heat and heat a grill pan.
Remove peppers from marinade, letting excess marinade drip back into the bowl. Place peppers on the grill pan and cook, tossing every 1 to 2 minutes, until evenly charred, 5 to 7 minutes. Return peppers to bowl with marinade and toss. Sprinkle with salt, if desired, and serve.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 5.8 g, Fat 3.5 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 268.2 mg, Sugar 2.9 g

HOW TO COOK SHISHITO PEPPERS ON THE GRILL

How to Cook Shishito Peppers on the Grill image

How to Cook Shishito Peppers on the Grill on HWC Magazine is your one stop destination for learning how to choose, grill and dress your delicious Japanese Shishito Peppers

Provided by HWC Magazine

Categories Appetizers/ Snacks Sides

Time 10m

Number Of Ingredients 4

Ingredients

12 oz Shishito peppers (washed and left whole)
2 tsp Sesame oil
Salt and white pepper to taste (to taste)
Sesame seeds (white or black toasted to garnish - optional)

Steps:

Preheat grill
Poke a very tiny hole at the top of each pepper to allow the steam to escape so that the peppers do not split open on the grill. Trim the edges of the stem on shishito peppers just to take off the small black edge. Toss shishito peppers in sesame oil and salt and white pepper to taste. Grill on a vegetable grilling grate or skewer your shishito peppers with 2 yakitori sticks (pre-soaked in water for 30 minutes) for 1-2 minutes on each side or just until start to blister and turn golden. There should be some green still showing and don't grill so long that the skin pops open. You are looking for just a quick chargrill on each side.
Remove from grill, sprinkle with toasted sesame seeds and finishing salt and enjoy! Great as an appetizer or a vegetable side dish.

Nutrition Facts : ServingSize 1 g, Calories 18 kcal, Carbohydrate 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 898 mg

GRILLED COCONUT SHRIMP WITH SHISHITO PEPPERS

Grilled Coconut Shrimp With Shishito Peppers image

Soy sauce, lime, and plenty of grated garlic create a marinade that adds tons of flavor in as little as five minutes while helping the shredded coconut adhere to the shrimp.

Provided by Anna Stockwell

Categories Shrimp Garlic Lime Coconut Basil Seafood Grill Grill/Barbecue

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 garlic cloves, finely grated
1 Tbsp. finely grated lime zest
¼ cup low-sodium or tamari soy sauce
¼ cup grapeseed or vegetable oil, plus more for grill
1 lb. large shrimp, peeled, deveined, preferably with tails left on
½ cup toasted unsweetened shredded coconut, plus more for serving
8 oz. shishito peppers
½ cup basil leaves
¼ cup fresh lime juice
Flaky sea salt

Steps:

Stir together garlic, lime zest, soy sauce, and ¼ cup oil in a medium bowl. Add shrimp and toss to coat. Add ½ cup coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.
Prepare a grill for high heat, lightly oil grate.
Carefully arrange shrimp in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that's okay. Transfer to a serving platter.
Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with shrimp.
Top shrimp and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.

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