Grilled Shrimp With Shishito Pepper Gremolata

This grilled shrimp recipe will be your new summer go to! It is simple, quick to make, and sure to wow everyone. The grilled shrimp is kept simple with just salt and pepper, which lets the charred shishito pepper gremolata shine!

Gremolata is a traditionally Italian condiment that lends itself to many fun variations, such as this shisito pepper one. The shisito gremolata is zesty from the lime and parsley, and slightly spicy from the peppers. It really compliments the simplicity of the shrimp, and can be made up to 3 days in advance!

This grilled shrimp dish truly is easy to make and needs just a few key ingredients.

Shrimp – This shishito pepper gremolata really would be good on anything! Another seafood such as salmon or halibut, or even chicken! I like shrimp, however, because of how quickly it defrosts. With most types of meat, you have to decide what to eat in the morning so you can give it time to defrost. Not shrimp though! I like to soak my shrimp in a bowl of room temperature water for 20 minutes. Then it’s ready to go!

Shishito Peppers – The star of the show! Shishito peppers are usually quite mild, but once in a while you will get one that’s surprisingly hot. These peppers are a staple in Asian cuisine and taste delicious when they are blistered or slightly charred.

Scallions – Scallions or green onions give the gremolata a slight bite. If you do not care for the oniony taste, you can add the scallions to a bath of ice water to soak for 20 minutes. This makes their flavor much more mild.

Fresh Parsley – this ingredient serves as a filler. It adds volume to the gremolata without competing with the other strong flavors of the charred shishito peppers and scallions.

Shallot – Like the scallions, the shallot gives the gremolata an extra bite. If you do not care for the onion taste, you can omit, or soak them in ice water for 30 minutes.

Walnuts – This ingredient is optional, but it gives the gremolata a fun crunch.

Lime Juice and Lime Zest – These two ingredients serve to brighten the overall dish. The lime flavor compliments the other ingredients while the acid really makes this dish pop.

Fish Sauce – This ingredient is a must in my opinion. It adds a slightly sweet, salty, funky taste to the gremolata that cannot be replicated.

Olive Oil – The oil brings this dish together by turning the three key ingredients – shishito peppers, scallions, and parsley – into more of a sauce.

Salt and Pepper – You really do not need much salt as the fish sauce can be quite salty. But as always, season as needed to fit your taste buds.

• Use skewers – This will help you cook your shrimp evenly because you will be able to turn them all in one fell swoop. I used metal skewers, but if you are using wood, be sure to soak them for at least an hour in water so they do not burn.
• Find even sized shrimps – This is true for all meat, but especially for shrimps which cook so so quickly. Finding shrimp that are uniform in size will ensure that no pieces get over cooked. If it is available to you, Jumbo Shrimp will be easiest to grill.
• No grill? No problem – you can cook these shrimps just as easily on a piping hot cast iron skillet on your stove.

Step 1 – Preheat your grill to 450 degrees Fahrenheit

Step 2 – Add the shishito peppers to a grilling bowl and place over direct heat and keep the lid closed. No need to add any olive oil, salt, or other seasonings here. Toss the peppers every 2 minutes until they are nice and charred. Roughly 6 minutes.

If you don’t have a grilling bowl, you can use a cast iron skillet for this step. You can also cook the peppers inside on the cast iron over the stove.

Step 3 – Once the shishito peppers are blistered and nicely charred, remove them from the grill and let cool for a few minutes until they are cool enough to handle. Then, chop them finely. Add them to a bowl with the scallions, parsley, shallot, lime zest, lime juice, olive oil, fish sauce, and walnuts. Taste and season with salt, pepper, or even more fish sauce accordingly. Set the shishito pepper gremolata aside.

Step 4 – Grill the shrimp. See above for my favorite tips and tricks for grilling shrimp. For these shrimps, which were on the larger side, I cooked over direct heat at 450 degrees Fahrenheit for 2 minutes per side, closing the grill each time.

Now is also a good time to grill the crusty French bread. I brushed with a small amount of olive oil then grilled each side for the same amount of time as I grilled the shrimp – 2 minutes/side.

Step 5 – Assemble! You can keep the shrimps on the skewer or take them off. To put this dish together, all you need to do is plate the shrimps, and scoop the shishito pepper gremolata right on top! It could not be easier!

I enjoy eating the grilled French bread with a heaping spoonful of gremolata right on top too!

Check out some of my favorites below!

Grilled Lamb Chops with a Rosemary Fennel Crust

Hot Honey Grilled Vegetable Pizza

End of Summer Apple and Sage Balsamic Flank Steak Salad

4

20

15

300

• 2 Lbs Shrimp

• 20-25 Shishito Peppers

• ½ Cup Parsley, Chopped

• 3 Tbs Scallions, Chopped

• 3 Tbs Lime Juice

• ½ Tsp Lime Zest

• ¼ Shallot, Chopped

• ¼ Cup Walnuts, Chopped

• 1 Tsp Fish Sauce

• 2 Tbs Olive Oil

• Salt and Pepper to Taste

• French Bread with olive oil (optional)

• Preheat grill to 450 degrees Fahrenheit
• Add the shishito peppers to a grilling bowl and place over direct heat and keep the lid closed. Toss the peppers every 2 minutes until they are nice and charred. Roughly 6 minutes.
• Once the shishito peppers are blistered and nicely charred, remove them from the grill and let cool for a few minutes until they are cool enough to handle. Then, chop them finely. Add them to a bowl with the scallions, parsley, shallot, lime zest, lime juice, olive oil, fish sauce, and walnuts. Taste and season with salt, pepper, or even more fish sauce accordingly. Set the shishito pepper gremolata aside.
• Grill the shrimp. See above for my favorite tips and tricks for grilling shrimp. For these shrimps, which were on the larger side, I cooked over direct heat at 450 degrees Fahrenheit for 2 minutes per side, closing the grill each time.
• Assemble! You can keep the shrimps on the skewer or take them off. To put this dish together, all you need to do is plate the shrimps, and scoop the shishito pepper gremolata right on top! Serve and Enjoy!

• You can make both the shishito peppers and shrimp in a cast iron skillet over the stove. No grill needed!