Description
Deliciously grilled Shishito peppers and jumbo shrimp, seasoned with smoked paprika and garlic, served with a zesty lemon garlic oil.
Ingredients
Scale
- 1 lb Shishito peppers
- 1 lb Jumbo shrimp or Jumbo prawns (deveined, shell off, tail on)
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Ground coriander
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tbsp Chopped fresh parsley
- 1–2 Garlic cloves (minced)
- ¼ tsp Kosher salt
- Skewers
Instructions
- Thread the Shishito peppers and jumbo shrimp onto metal or soaked bamboo skewers, alternating between each.
- In a small bowl, combine the smoked paprika, garlic powder, ground coriander, kosher salt, and black pepper. Sprinkle generously over both sides of the skewers.
- In another small bowl, mix the olive oil, lemon juice, chopped fresh parsley, minced garlic cloves, and kosher salt. Set aside.
- Lightly oil a grill pan or preheated outdoor grill grates with a neutral oil like vegetable or avocado oil. Place skewers on the hot grill and cook for 3-5 minutes per side on medium-high heat, or until prawns are opaque and peppers are blistered.
- Transfer skewers to a plate and immediately drizzle with the lemon garlic oil while still hot.
Notes
- Make sure to soak bamboo skewers in water for at least 30 minutes to prevent burning on the grill.
- Adjust the seasoning according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg