These grilled shishito peppers make a great side dish with grilled steak or salmon. Change things up at dinnertime and give them a try! Careful, 1 in 10 peppers are hot.
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 0.5 teaspoons finely grated ginger
- 0.5 teaspoons grated garlic
- 8 ounces shishito peppers , rinsed
- salt to taste
Instructions
-
1
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.
-
2
Preheat an outdoor grill for medium-high heat and heat a grill pan on the grates.
-
3
Remove peppers from marinade, letting excess marinade drip back into the bowl. Place peppers on the preheated grill pan and cook, tossing every 1 to 2 minutes, until evenly charred, 5 to 7 minutes.
-
4
Return charred peppers to the bowl with marinade and toss to coat. Sprinkle with salt and serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Pork Normandy
I got this pork Normandy recipe from my mother, who learned to make it when we lived in England. It's a family favorite and great for company.
Chef John's Quick Cassoulet
This hearty cassoulet recipe has some short cuts to make a quick version of the French classic. Chicken thighs replace the time-consuming, duck confit; canned white beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
Angel Pie
Angel pie is made with lemon cream in a meringue crust.