Shrimp Stuffed Peppers

Shrimp stuffed peppers

By: Executive Chef, Ryan Sulikowski, Lotus Farm to Table
Makes 4

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  • 2 lb u22-26 shrimp, cleaned and deveined
  • 1 lime
  • 1 pinch chopped cilantro
  • 1 pinch sliced scallion
  • 1 pinch sliced chive
  • 1 small bunch fermented cucumber, or pickled cucumber as substitute
  • 1 T thinly sliced carrot
  • 2 T pickled onion, we use a red wine pickle and a turmeric pickle in restaurant
  • 2 T sambal
  • 4 e cubanelle peppers
  • Olive oil & salt to taste


  • Toss the shrimp in olive oil and season with salt.
  • Grill shrimp on high heat.
  • Turn over after 2 minutes or until underside is bright red and has grill marks.
  • Continue to grill another 2 minutes or until shrimp is cooked all the way through, and firm to touch.
  • Chop the shrimp into smaller pieces.
  • In a bowl, mix the shrimp with the sambal, carrot, cilantro, scallion, chive, cucumber, pickled onions, lime zest and lime juice.
  • Season with salt to taste, and adjust other ingredients to your liking.
  • For the peppers, toss in extra virgin olive oil and season with salt and pepper.
  • Bake on a sheet tray in a 300F oven until skin looks dry and pepper is soft to touch, roughly 20 minutes.
  • Once peppers have cooled, slice down the pepper from stem to bottom, and remove seeds.
  • Fill the pepper with the shrimp mixture.
  • Place a little sambal on the plate to hold pepper still.
  • Plate pepper and serve.