Shishito peppers are usually quite mild, although there can be a surprise hot one every so often. They are often served as an appetizer after being quickly seared in a hot pan. I decided to pair them with shrimp and make a meal out of them but this could be served as an appetizer too.
- 1 tbsp avocado oil
- 6 ounces shishito peppers, washed and dried
- 1 lb shrimp, peeled, tails on
- 1 tsp tamari or soy sauce
- 1 tsp toasted sesame oil
- 3/4 tsp coarse sea salt
- Heat a large skillet over medium high heat. Once hot, add the oil and let heat until shimmering.
- Add the shishito peppers and let cook a few minutes until blistered on one side, then flip over to cook the other side. Be forewarned that these will crackle and pop as they hit the pan, especially if they have any moisture on them. They may splatter so stand well away from the pan when you first add them.
- When the peppers are blistered on both sides, add the shrimp and saute until cooked through, 3 to 4 minutes.
- Drizzle the pan with tamari and sesame oil and toss to combine. Sprinkle with salt and serve immediately.