Description
A vibrant and zesty summer dish featuring perfectly grilled shrimp topped with a flavorful, charred shishito pepper gremolata. This meal is quick to prepare and packed with fresh, bright ingredients.
Ingredients
Scale
- 2 lbs shrimp
- 20–25 shishito peppers
- 1/2 cup parsley, chopped
- 3 tbsp scallions, chopped
- 3 tbsp lime juice
- 1/2 tsp lime zest
- 1/4 shallot, chopped
- 1/4 cup walnuts, chopped
- 1 tsp fish sauce
- 2 tbsp olive oil
- Salt and pepper to taste
- French bread with olive oil (optional)
Instructions
- Step: Preheat grill to 450 degrees Fahrenheit.
- Step: Add the shishito peppers to a grilling bowl, place over direct heat, and keep the lid closed. Toss the peppers every 2 minutes for about 6 minutes until charred.
- Step: Once blistered, remove peppers from the grill and let cool. Chop finely and add to a bowl with scallions, parsley, shallot, lime zest, lime juice, olive oil, fish sauce, and walnuts. Season with salt and pepper to taste, then set aside.
- Step: Grill the shrimp over direct heat at 450 degrees Fahrenheit for 2 minutes per side, closing the grill lid each time.
- Step: Plate the shrimp and spoon the shishito pepper gremolata generously over the top to serve.
Notes
You can prepare both the shishito peppers and the shrimp in a cast iron skillet over the stove if a grill is not available. The gremolata can be prepared up to 3 days in advance.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 280 mg