Shishito Peppers Recipe

Name: Shishito Peppers Recipe
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Ingredients: 1 Tablespoon olive oil (or coconut oil); 8 ounces shishito peppers; ½ teaspoon Kosher salt (to taste)

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This shishito peppers recipe is the ultimate quick and easy snack. With just three ingredients made on the grill or in a pan in under 15 minutes, you’ll have a delicious, slightly smoky appetizer or side dish!

A close up overhead image of blistered shishito peppers in a pan.

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Why You’ll Love These Blistered Shishito Peppers
Ingredient Information And Substitutions
How To Make Stovetop Or Grilled Shishito Peppers
Frequently Asked Questions
Tips For Making Shishito Peppers
Shishito Peppers Dipping Sauce And Other Serving Suggestions
Other Pepper Recipes To Try
Shishito Peppers Recipe

Why You’ll Love These Blistered Shishito Peppers

I never used to love peppers — they just weren’t my thing. But over time, I’ve totally come around, and shishito peppers are now my go-to. They are small, thin-skinned chili peppers usually harvested while still green. The peppers are used in Asian-style dishes, but honestly, they really shine as a simple snack or appetizer.

Their slightly sweet flavor is mild with a hint of smokiness, though every now and then you’ll bite into one with a little surprise heat. That unpredictability makes them kind of fun to eat. While they work well in all sorts of dishes, my favorite way to enjoy them is blistered in a hot pan or on the grill with just a sprinkle of salt. Simple, quick, and so good. Here are a few reasons to love them:

Versatile and crowd-pleasing
Done in less than 15 minutes
Just three basic ingredients
Mild with a surprise kick

An overhead image of a pa with shishito peppers in it and a blue striped napkin.

Ingredient Information And Substitutions

Shishito peppers- Personal favorite! You can find them in many grocery stores or Asian markets. If unavailable, Padron peppers are a similar substitute.
Olive oil or coconut oil- Either works great here. Avocado oil would also be a solid option.
Kosher salt- Adds great texture and flavor. Flaky salt can also be used.

An overhead image of labeled recipe ingredients.

How To Make Stovetop Or Grilled Shishito Peppers

Step 1- Get things hot and prep the peppers.

If you're cooking on the stove, heat a bit of oil in a large skillet over medium-high heat until it shimmers. If you're grilling, preheat your grill to medium-high and toss the peppers in oil so they don’t stick.

Step 2- Blister the peppers.

Toss the shishitos into the hot skillet or right onto the grill — just give the grill a quick spray first. Cook, turning them every couple of minutes, until they’re softened and nicely blistered. About 5-10 minutes on the stove or 3-5 per side on the grill.

Step 3- Salt and serve.

Once the peppers are blistered to perfection, remove them from the heat. Sprinkle with kosher salt to taste and serve them immediately. They're best enjoyed hot!

Blistered shishito peppers on the grill being turned and blistered.

Blistered shishito peppers in a pan on the stove.

Frequently Asked Questions

Are shishito peppers hot?

Not usually! Most are super mild, but every once in a while, you’ll bite into one with a bit of heat. It’s a fun twist, though nothing near as spicy as a jalapeño or serrano. It's my favorite game of edible Russian roulette.

Can you eat a shishito pepper raw?

Yes, you can, though I personally think they taste better cooked. Blistering them brings out this amazing smoky flavor that makes them hard to resist.

Do shishito peppers turn red?

Shishitos are typically harvested when they’re green, but they can turn red if left on the plant longer. Though you can eat them when red, they’re generally better enjoyed when green.

Can you eat them whole?

Pretty much, just skip the stem. I usually serve them with a little dish on the side so everyone can toss their stems in after snacking.

A close up of a blistered shishito pepper in a pan.

Tips For Making Shishito Peppers

Get the pan or grill really hot! This helps them blister quickly, giving them that perfect char and smoky flavor.
Use just enough oil. This will help with blistering and prevent the peppers from sticking.
Season at the end. Adding salt after cooking helps bring out the best flavor and texture without sucking moisture out of the peppers.
Serve with a dip! Sriracha ranch or sweet and sour sauce work great! Garlic lemon aioli is also a great option.
Serve them right away. They’re at their best when hot and slightly crisp, so don’t wait too long to dig in!
Ingredients to prep ahead- Rinse and dry the peppers in advance.
Leftovers and storage- They're best served right away but last a couple days in the fridge.

Shishito Peppers Dipping Sauce And Other Serving Suggestions

These blistered peppers make a great starter or side for a casual meal. Try dipping them in a sauce like spicy mayo, garlic lemon dip, or something else creamy. Or, serve them alongside grilled meats, seafood, or a fresh salad to round out your meal. They’re an excellent appetizer or side dish for any occasion! A few great recipes to round out and complete this meal would be:

Other Pepper Recipes To Try

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!