Shishito Peppers Recipe
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!
Servings 6 servings
Calories 21kcal
Ingredients
- 1 Tablespoon olive oil or coconut oil
- 8 ounces shishito peppers
- ½ teaspoon Kosher salt to taste
Instructions
Stove Top instructions:
- Heat oil in a large saute pan until shimmering over medium high heat.
- Add shishito peppers to pan.
- Cook for 5-10 minutes until well blistered and softened, stirring often.
- Season to taste with salt and serve immediately.
Grilling instructions:
- Toss shishito peppers in olive oil until everything is evenly coated.
- Heat grill to medium high heat (and if you can spray with cooking spray before heating).
- Carefully place shishito peppers on the grill.
- Cook for around 3-5 minutes per side or until each side is well blistered turning periodically.
- Remove from the grill, season to taste with salt and serve immediately.
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 21kcal | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 194mg | Potassium: 0.1mg | Calcium: 0.1mg | Iron: 0.01mg