Grilled Coconut Shrimp with Shishito Peppers

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Summertime is grillin time! Check out our Grilled Coconut Shrimp with Shishito Peppers Recipe!

I love to grill. In fact we have two grills!  We have a smoker grill and a flame grill because each has a different purpose. And for this recipe, I was excited to get some charring done on the flame grill. 

This is such an easy recipe, and perfect for eating outside with your fingers.

Grilled Shishito peppers are so good and easy to make. They are growing in popularity in tapas restaurants due to their fun finger food style. 

So for this dish, prepare to get messy! 

We recommend grabbing an extra bowl for the shrimp tails and pepper stems. 

This full flavor dish is messy but oh so good!

Grilled Shrimp with Shishito peppers

What are shishito peppers?

I have to admit, I was new to shishito peppers and how delicious they are until this summer.  They are a thin-skinned mild pepper from Japan. However, let me warn you, every once in a while, you might get one that’s a little spicy.  My husband likes to try to figure out which ones are hot!

Shishito peppers are typically 2-4 inches long and are usually harvested before they turn red. But I love finding the ones with a mix of green, orange, and red peppers. Nope, the color doesn’t tell you which ones are spicy!

They are not super hot, but they do have a slight mouth tingle when you bite into it. 

They are a summer pepper, and if you can get them do it. They don’t last long.

Next year, I’ll be ordering shishito pepper seeds for the garden and growing them all summer.

Sishito Peppers and Shrimp are great grilling foods

The shishito peppers hold up very well on the grill and are very tasty with a light blister on them. We have even made them in a cast iron pan and they are easy to cook. 

We suggest grabbing the pepper by the top and pulling out the stem and seeds.  Or you can bite into it and try to get right under the seedy area.  Some people eat them seeds and all, you can even dice them.  They are super easy.

If you can’t find shishito peppers, don’t fear.  You can use mini sweet peppers or banana peppers.  Like it spicy? Try using a jalapeno or red pepper. 

CBD Citrus Salad

You can also make this dish inside.  I love my cast iron skillets for getting a good even heat. Check out our cleaning tips for cast iron. 

But you could also put it on a baking tray and cook it in the oven until the shrimp begins to curl.

This is a very flexible dish, which is why it is great for weeknight cooking.

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We have a lot of fresh lemon and lime basil in the garden. I tossed it into the marinade and also on the top for extra flavor.

Fun Topping Ideas:

  • Chili paste for heat
  • Lemon or Lime Basil leaves
  • Jalapenos
  • Sesame seeds
  • Grilled Mushrooms
  • Corn Relish
  • Avocado chunks
  • Rice
 
We enjoyed this with our CBD Citrus Salad on the side.  I had some delicious blood oranges that I wanted to use and butter lettuce is perfect this time of year. 
 
You could also easily turn this dish into a taco dish for Taco Tuesdays!

Grilled Coconut Shrimp with Shishito Peppers

CategoryMain DishDifficultyBeginner

Prep Time40 minsCook Time7 minsTotal Time47 mins

 56 garlic cloves – grated
 ¼ cup tamari sauce or low-sodium soy sauce
 ¼ cup olive oil for the shrimp marinde
 1 lb large or extra large shrimp – peeled and deveined
 ½ cup unsweetened coconut
 ½ lb shishito peppers
 ¼ cup olive oil for the peppers
 ½ cup fresh lime juice
 23 tbsp flaky sea salt
 2 tsp black pepper

1

In a medium bowl, mix together the garlic, tamari, and olive oil. This is your marinade and you are going to add the shrimp and really mix that up to make sure all of the shrimp are evenly coated in the marinade before you add the coconut and mix that up to start to absorb the marinade.

Let this marinate for 30-45 minutes.

Toss your peppers in a bowl with 1/4 cup olive oil. Make sure they are well coated and set aside.

2

Preheat the grill to high heat.

Using tongs, lightly arrange the peppers in the grill and let the peppers sear and blister. (2-3 minutes)

Again using tongs, carefully arrange the shrimp in an even layer on the other side of the grill. Flip the peppers and sear them on the other side. You might need to add more oil to make sure they don't stick.

Cook the shrimp for 2 minutes, then flip them over. Some of the coconut flakes will come off. Grill the shrimp for 2 more minutes or until they are opaque.

3

Grill the peppers until lightly charred on both sides. Then transfer to a planner with the shrimp.

Top with lime, salt and pepper to taste.

Ingredients

 56 garlic cloves – grated
 ¼ cup tamari sauce or low-sodium soy sauce
 ¼ cup olive oil for the shrimp marinde
 1 lb large or extra large shrimp – peeled and deveined
 ½ cup unsweetened coconut
 ½ lb shishito peppers
 ¼ cup olive oil for the peppers
 ½ cup fresh lime juice
 23 tbsp flaky sea salt
 2 tsp black pepper

Directions

1

In a medium bowl, mix together the garlic, tamari, and olive oil. This is your marinade and you are going to add the shrimp and really mix that up to make sure all of the shrimp are evenly coated in the marinade before you add the coconut and mix that up to start to absorb the marinade.

Let this marinate for 30-45 minutes.

Toss your peppers in a bowl with 1/4 cup olive oil. Make sure they are well coated and set aside.

2

Preheat the grill to high heat.

Using tongs, lightly arrange the peppers in the grill and let the peppers sear and blister. (2-3 minutes)

Again using tongs, carefully arrange the shrimp in an even layer on the other side of the grill. Flip the peppers and sear them on the other side. You might need to add more oil to make sure they don't stick.

Cook the shrimp for 2 minutes, then flip them over. Some of the coconut flakes will come off. Grill the shrimp for 2 more minutes or until they are opaque.

3

Grill the peppers until lightly charred on both sides. Then transfer to a planner with the shrimp.

Top with lime, salt and pepper to taste.

Grilled Shrimp with Coconut and Shishito Peppers

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