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!
Why You’ll Love These Blistered Shishito Peppers
If peppers weren’t your thing before, these shishito peppers might change your mind. Small and thin-skinned, shishitos are usually harvested green and have a mild, slightly sweet flavor with a hint of smoke. Occasionally one packs a bit of heat, which adds a playful surprise. They work in many dishes, but the simplest preparation—blistering them in a hot pan or on the grill and finishing with salt—is my favorite. Fast, easy, and crowd-pleasing, they make a perfect appetizer, snack, or side.
- Versatile and appealing to most palates
- Ready in under 15 minutes
- Only three main ingredients
- Mild overall, with an occasional spicy surprise
Ingredient Information And Substitutions
- Shishito peppers – My top pick. Find them at many grocery stores or Asian markets. If you can’t find shishitos, Padron peppers are a suitable substitute.
- Olive oil or coconut oil – Both work well; avocado oil is another neutral option that handles heat nicely.
- Kosher salt – Use to finish the peppers for texture and flavor. Flaky finishing salt is also delicious.
How To Make Stovetop Or Grilled Shishito Peppers
Step 1 – Heat and prep.
For stovetop cooking, warm a tablespoon of oil in a large skillet over medium-high heat until it shimmers. For grilling, preheat the grill to medium-high and toss the peppers lightly in oil so they won’t stick.
Step 2 – Blister the peppers.
Place the peppers in the hot skillet or directly on the grill. Turn them every few minutes so they blister evenly. On the stove, cook 5–10 minutes until softened and charred in spots. On the grill, cook about 3–5 minutes per side, turning periodically until blistered.
Step 3 – Finish and serve.
Remove the peppers from heat, sprinkle with kosher salt to taste, and serve immediately while they’re hot and slightly crisp.
Frequently Asked Questions
Most shishitos are very mild. Occasionally one has a bit of heat, but they are not nearly as spicy as jalapeños or serranos.
Yes. They can be eaten raw, but blistering intensifies a smoky, sweeter flavor that many prefer.
Shishitos are usually picked green, but if left on the plant they can mature to red. They’re commonly enjoyed green for the best texture and flavor.
Yes—eat them whole but avoid the stem. Many people provide a small bowl for discarded stems while snacking.
Tips For Making Shishito Peppers
- Heat matters: Get the pan or grill very hot so the peppers blister quickly and develop char without steaming.
- Don’t over-oil: Use just enough oil to prevent sticking and help blistering.
- Salt after cooking: Seasoning at the end preserves texture and flavor without drawing moisture out.
- Pair with dips: Spicy mayo, garlic-lemon aioli, or sriracha ranch complement the peppers well.
- Serve immediately: They’re best hot and slightly crisp, so eat them right away.
- Prep ahead: Rinse and thoroughly dry peppers before cooking.
- Storage: Best when fresh, leftover peppers will keep a couple of days in the fridge but lose some crispness.
Shishito Peppers Dipping Sauce And Other Serving Suggestions
Blistered shishitos are a great starter or side. Serve with creamy or tangy dips like garlic-lemon aioli, spicy mayo, or sweet and sour sauce. They also pair nicely with grilled meats, seafood, or a fresh salad to round out a casual meal. Enjoy them as an easy appetizer for gatherings or a simple side dish for weeknight dinners.
Other Pepper Recipes To Try
-
Balsamic Caramelized Onions and Peppers with Hot Italian Sausage
-
Unstuffed Peppers Skillet
-
Pasta With Sausage, Peppers, And Onions
-
Peppers and Eggs
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Shishito Peppers Recipe
Jessy Freimann
Pin Recipe
Equipment
- Grill tongs
- Large sauté pan
- Wooden spoon
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 sauté pan until shimmering over medium-high heat.
- Add shishito peppers to the 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 oil until evenly coated.
- Heat grill to medium-high (lightly spray grates if desired).
- Place peppers on the grill and cook about 3–5 minutes per side, turning periodically.
- Remove, season with salt, and serve immediately.
Video
Notes
- Get the pan or grill really hot! This helps them blister quickly and develop a smoky char.
- Use just enough oil. Enough to prevent sticking and promote blistering, but not so much they steam.
- Season at the end. Salt after cooking to preserve texture and flavor.
- Serve with a dip! Spicy mayo, garlic-lemon aioli, or sriracha ranch are great choices.
- Serve right away. They’re best hot and slightly crisp.
- Prep tip: Rinse and dry peppers before cooking.
- Storage: Best fresh, but leftovers keep for a couple of days in the refrigerator.
Nutrition
Calories: 21kcal
Fat: 2g
Saturated Fat: 0.3g
Sodium: 194mg