Shishito Peppers Recipe

This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don’t need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.

1. Heat oil over a high heat until it smokes.
2. Carefully put the peppers in the pan, careful not to overcrowd them. …
3. Turn the peppers after a few minutes, and finish cooking them. …
4. Salt them generously and finish them with a bit of lemon zest.
5. Gobble!

Blistered Shishito Peppers

Blistered shishitos are easy to make and totally irresistible! You’ll just need shishitos, olive oil, a skillet, and this simple recipe. Recipe yields 4 appetizer servings; you can double the recipe in a large skillet.

Prep: 5min

Total: 15min

Yield: 4

Nutrition Facts: servingSize None, calories 35 calories, Sugar 2 g, Sodium 152.1 mg, Fat 2.3 g, Saturated Fat 0.3 g, Trans Fat 0 g, Carbohydrate 2.7 g, Fiber 0.7 g, Protein 1.3 g, Cholesterol 0 mg

Ingredients:

• 8 ounces (3 heaping cups) shishito peppers
• 2 teaspoons extra-virgin olive oil or avocado oil
• Lemon wedge, optional
• Salt, preferably flaky sea salt or kosher salt, to taste

Instruction:

1. Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
2. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
3. Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.

Blistered Shishito Peppers with the Best Dip

This restaurant-style appetizer takes just a few minutes to make at home, and the results are amazing. Serve blistered shishito peppers with a garlicky aioli for dipping.

Prep: 5min

Total: 10min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 182 kcal, Carbohydrate 6 g, Protein 1 g, Fat 18 g, Saturated Fat 3 g, Trans Fat 0.04 g, Cholesterol 8 mg, Sodium 560 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 15 g, servingSize 1 serving

Ingredients:

• 8 oz shishito peppers
• 1 Tbsp light olive oil
• 1/2 tsp flaky sea salt (or to taste)
• 1 tsp lemon zest (optional)
• 1/3 cup mayonnaise
• 1 garlic clove (pressed)
• 1/2 Tbsp lemon juice
• 1/4 tsp fine sea salt (or added to taste)
• 1/8 tsp black pepper

Instruction:

1. Rinse peppers and dry thoroughly with paper towels. In a mixing bowl, toss the peppers together with the oil.
2. Heat a large 12” cast-iron skillet over medium-high heat. Let it heat for about 2 minutes or until the pan is hot and just starting to smoke. Carefully add peppers in a single layer and let them sear until blistered and browned on the first side, about 2-3 minutes.
3. Turn the peppers over with tongs and let them sear on the second side until blistered, about 2 minutes.
4. Transfer to a serving bowl and sprinkle to taste with salt and grate lemon zest over the top. Serve with aioli dipping sauce if desired.*

Blistered Shishito Peppers with Ginger Soy Sauce

Smoky, fun, and super addicting, these blistered shishito peppers make the best appetizer to serve with your summer dishes! Roast these Japanese peppers in a dry skillet until deliciously charred and flavor them with a simple ginger soy sauce. It’s full of umami and simply sublime. You’ll be obsessed.

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 9 kcal, Carbohydrate 2 g, Protein 1 g, Fat 0.1 g, Saturated Fat 0.02 g, Sodium 121 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 0.023 g, servingSize 1 serving

Ingredients:

• 5 oz shishito peppers
• 1 Tbsp soy sauce
• 1 knob ginger
• ½ tsp honey ((optional))

Instruction:

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3. {‘@type’: ‘HowToSection’, ‘name’: ‘To Roast the Shishito Peppers’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Make a small slit in each pepper. This will allow the steam to escape and prevent them from exploding.’, ‘name’: ‘Make a small slit in each pepper. This will allow the steam to escape and prevent them from exploding.’, ‘url’: ‘https://www.justonecookbook.com/blistered-shishito-peppers/#wprm-recipe-147068-step-2-0’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Blistered-Shishito-Peppers-3.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Heat a large frying pan on medium-high heat. When it’s hot, add the shishito peppers and let them brown without disturbing them. Once the bottom side is nicely charred, flip over the peppers and roast until the other side is blistered and charred.’, ‘name’: ‘Heat a large frying pan on medium-high heat. When it’s hot, add the shishito peppers and let them brown without disturbing them. Once the bottom side is nicely charred, flip over the peppers and roast until the other side is blistered and charred.’, ‘url’: ‘https://www.justonecookbook.com/blistered-shishito-peppers/#wprm-recipe-147068-step-2-1’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Blistered-Shishito-Peppers-4.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer the blistered shishito peppers from the pan directly to the bowl with the ginger soy sauce. Coat them well with the sauce. Serve warm or at room temperature.’, ‘name’: ‘Transfer the blistered shishito peppers from the pan directly to the bowl with the ginger soy sauce. Coat them well with the sauce. Serve warm or at room temperature.’, ‘url’: ‘https://www.justonecookbook.com/blistered-shishito-peppers/#wprm-recipe-147068-step-2-2’, ‘image’: ‘https://www.justonecookbook.com/wp-content/uploads/2022/08/Blistered-Shishito-Peppers-5.jpg’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘To Store’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.’, ‘name’: ‘You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.’, ‘url’: ‘https://www.justonecookbook.com/blistered-shishito-peppers/#wprm-recipe-147068-step-3-0’}]}

Blistered Shishito Peppers Recipe with Soy Sauce and Sesame

Blistered shishito peppers are a slaty, crunchy, and highly addictive snack that makes the perfect appetizer or vegetable side dish!

Prep: 5min

Total: 15min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 77 kcal, Sugar 2 g, Sodium 693 mg, Fat 6.4 g, Saturated Fat 0.8 g, Carbohydrate 4.8 g, Fiber 2 g, Protein 1.3 g, servingSize 1 serving

Ingredients:

• 1 Tbsp canola (vegetable, or grape seed oil (use a light oil that has a high smoke point))
• 1 tsp sesame oil
• 1 lb shishito peppers
• 2 small cloves of garlic (minced)
• ½ Tbsp low-sodium soy sauce (can substitute coconut aminos, plus more for serving)
• 1 tsp sesame seeds
• 1 tsp kosher salt

Instruction:

1. Heat 1 Tbsp grape seed and 1 tsp sesame oil over high heat in a large cast iron or heavy bottom skillet until very hot, but not smoking. Add shishito peppers and cook, stirring often, until blistered on all sides. This can take 5-10 minutes depending on how hot your pan is. You’re looking for the peppers to be tender, but not mushy.
2. When the peppers are almost there, add garlic, ½ Tbsp soy sauce, and 1 tsp sesame seeds. Cook until garlic is fragrant, about 30 seconds then remove from heat. Sprinkle with 1 tsp kosher salt, then serve immediately with additional soy sauce for dipping.

Shishito Peppers – Blistered or Pan Roasted – Easy Appetizer Recipe

FAQ

What is the best way to eat shishito peppers?

What are shishito peppers good for?

Are shishito peppers hotter than jalapenos?

Can I eat shishito peppers raw?