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Blistered Shishito Peppers (Quick + Easy Recipe)

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Posted by:

Erin Lynch

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Updated:

March 8, 2025

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5 from 39 votes

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These Blistered Shishito Peppers are the perfect finger food. They’re so easy to make too. Lightly seasoned and slightly smoky, you’ll find that most are mild… one out of every ten might surprise you. 

Blistered shishito peppers served on a black plate with lemon wedges.

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Anyone up for a game of Russian roulette?

Shishito peppers aren’t hot – except for when they are!

It’s said that about one in 10 shishito peppers is a devil child spicy. Well, not really THAT hot, but a lot hotter than its siblings. Those peppers that get extra light or heat while growing are said to be a bit hotter than the others.

You’ll know when you get one…

My husband and I were out to eat at one of our favorite local restaurants. As is typical for us, we ordered several small plates so that we could sample it all. Oysters, Pork Shoulder, Bluefish Pate, Chicken Under a Brick, and of course, shishito peppers.

Rick took one bite and his eyes watered up. “I’m not sure if I can eat this babe.” In the meantime, I had eaten three already and had to give him the look… “Are you crazy?”

That’s when our waitress stepped up and asked, “How is everything? Did you get a hot one yet?”

REDEMPTION.

Shishito peppers are slender and wrinkly with thin-skins and a bright green color. Slightly sweet in taste with a delicate texture.

They’re like potato chips. You can’t eat just one!

You can find these peppers in major grocery stores, Asian markets, and farmers markets. My local Trader Joe’s just started carrying them as well *bonus* – shishitos AND cheap wine!!!

Blistered Shishitos are a cinch to prepare. Just rub them with a little oil and toss them onto a hot skillet or grill to get them charred and blistered. Then sprinkle them with a bit of salt, plus any extra seasonings you might desire, and you’ve got the perfect finger food!

Blistered Shishito peppers in cast iron skillet.

One of my favorite ways to serve them is with a squeeze of lemon juice. I also sprinkle on some togarashi (though this is totally optional).

Togarashi is a Japanese red pepper blend. The exact spices used vary slightly by maker but usually include powdered/flaked red chili pepper, black pepper, sesame seeds, dried mandarin orange peel, nori seaweed flakes, hemp seeds and poppy seeds. It is available in most Asian markets or online. It’s got a great unique flavor and is typically used to spice up Asian noodle and yakitori dishes.

These fun little peppers are a delicious appetizer to share at summer parties and barbeques. Grab the stem, pop the whole peppers into your mouth and enjoy!

Table of Contents

  • How to Cook Shishito Peppers
  • Variations
  • FAQ
  • What to Dip Shishito Peppers in?
  • What to Serve With Blistered Shishito Peppers
  • Wine Pairings for Blistered Shishito Peppers
  • Full Recipe

How to Cook Shishito Peppers

  • Heat a large cast iron skillet skillet, grill or grill pan to medium-high heat.
  • Arrange peppers in a single layer and cook until they are lightly charred.

Variations

  • Swap out the olive oil for sesame oil to add extra flavor.
  • Instead of serving them with a squeeze of lemon, try them with lime juice or a splash of soy sauce.
  • Top them with some bonito flakes for extra umami flavor.
  • Serve them with a sprinkle of sesame seeds.
  • Make air fryer shishito peppers with this easy recipe!

FAQ

Are Shishito Peppers hot?

Shishitos are hotter than green bell peppers, but much more mild than jalapenos. Shishitos range in heat from 100 to 1,000 Scoville heat units. So, about 1 in 10 shishito peppers will be spicy hot.

Are padrón and shishito peppers the Same

Shishito peppers and padron peppers are very similar. Shishitos are longer and narrower, while padron peppers are more round. Padrons can tend to be just a bit more spicy than shishito peppers. While about 1 in 10 shishito peppers will be spicy, about 2 in every 10 padron peppers will be spicy.

Can I eat shishito peppers raw?

While they can be eaten raw, more often they are cooked so that the skins aren’t as tough. Once they are blistered, they can be sprinkled with delicious seasonings!

Can you eat shishito pepper stems?

No. The stems should not be eaten. I like to serve them with a small bowl on the side to discard the stems.

Should you refrigerate shishito peppers?

Shishito peppers do not need to be refrigerated. Though, they will last longer if stored in the crisper drawer of your fridge.

How long do shishito peppers last in the fridge?

Though it will depend on how fresh the peppers were when you purchased them, the should last from 10-14 days in the fridge.

Are shishito peppers healthy?

Yes! This amazing little pepper is low in calories and carbs, plus high in fiber. Shishitos are also a good source of vitamins A, C, and E.

What to Dip Shishito Peppers in?

Choose one of these tasty sauce recipes:

  • Aioli
  • Toum Garlic Sauce
  • Creamy Dipping Sauce
  • Cilantro Lime Crema
Hand holding plate of blistered shishito peppers.

More Side Dish Recipes:

  • Crispy Smashed Potatoes with Mojo Sauce
  • Grilled Bell Peppers
  • Farro Salad with Basil Lemon Tahini Dressing
  • Instant Pot Baked Potatoes (with Crispy Skins) 
  • Roasted Brussels Sprouts with Balsamic Reduction & Cranberries
  • Roasted Broccoli with Garlic & Basil Tahini Sauce
  • More → 45+ tapas recipes

What to Serve With Blistered Shishito Peppers

  • Hamachi Crudo
  • Gilda Pintxo
  • Peruvian Grilled Chicken with Creamy Green Sauce
  • Vietnamese Lemongrass Chicken 
  • Grilled Shrimp Skewers with Green Tahini Sauce
  • Sriracha Glazed Salmon
  • Curry Chicken Skewers with Lime

Wine Pairings for Blistered Shishito Peppers

  • White: A crisp, clean Sauvignon Blanc with its grassy notes is an excellent companion for these nibbles.
  • Red: A Spanish Rioja is an easy drinking, food-friendly wine, perfect with pairing with tapas.

Did you make these Shishito Peppers?

If you loved this Blistered Shishito Peppers recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

PS – Be sure to try out my air fryer shishito peppers recipe too!

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Blistered shishito peppers served on a black plate with lemon wedges.

Full Recipe

Blistered Shishito Peppers Recipe

These Blistered Shishito Peppers are the perfect finger food. They’re so easy to make too. Lightly seasoned and slightly smoky, you’ll find that most are mild… one out of every ten might surprise you. 
5 from 39 votes
Print Pin
Serves 4 servings
Created by Platings and Pairings
Prep Time: 5 minutes mins
Cook Time: 8 minutes mins
Total Time: 13 minutes mins

Ingredients

  • 1/2 pound shishito peppers (washed and thoroughly dried)
  • 1 Tablespoon olive oil
  • 1/4 teaspoon togarashi (optional )
  • Coarse sea salt (such as fleur de sel or Maldon)
  • 1 lemon (cut into wedges)

Instructions

  • Place the peppers in a medium bowl and toss with olive oil; set aside.

On the Stove:

  • Heat a large heavy skillet over medium-high heat. 
  • When the skillet is hot, arrange the peppers in a single layer; reserve the bowl they were in.
  • Saute the peppers uncovered, turning occasionally, until they charred and blistered, about 6 to 8 minutes total.
  • Return the peppers to the bowl, and toss with togarashi and salt. Squeeze lemon over peppers, to taste. Serve immediately.

On the Grill:

  • Preheat your grill to medium-high heat. 
  • When the grill is hot, arrange the peppers in a single layer in a grill basket. (Alternatively, you can thread the peppers on skewers.)
  • Grill the peppers, turning occasionally, until they charred and blistered, about 6 to 8 minutes total.
  • Return the peppers to the bowl, and toss with togarashi and salt. Squeeze lemon over peppers, to taste. Serve immediately.

Notes

Togarashi is available in most Asian markets or online.

Nutrition

Calories: 55kcal | Carbohydrates: 6g | Fat: 3g | Sodium: 4mg | Potassium: 177mg | Fiber: 2g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 81.6mg | Calcium: 14mg | Iron: 0.3mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This recipe was originally published in May 2015. It was updated in July 2022 to add new photographs and FAQ content. The original recipe remains the same. Enjoy! 

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5 from 39 votes (27 ratings without comment)

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38 responses

  1. Kristina
    May 11, 2015

    THANK YOU!! I had something similar at a hotel in L.A. a couple years back, and I think of them often… I love these peppers, I cannot wait to try your recipe!

    Reply
    1. Erin
      May 11, 2015

      Thanks Kristina – I’ve recently seen them popping up on happy hour menus all over town. It’s fun that they’re so easy to make at home!

      Reply
  2. Cyrus
    May 11, 2015

    Erin I love grilled shishito peppers! Your recipe is such a nice take on it, but I can totally recommend this awesomeness to anyone that hasn’t tried it yet!

    Reply
  3. susan @ the wimpy vegetarian
    May 11, 2015

    I love shishito peppers and you’re so right – eating them is a little like Russian roulette. But worth every bite. I love your simple preparation with togarashi. I’ve not grilled them, and need to try that. I always pan fry in a little olive oil.

    Reply
  4. Patricia @ Grab a Plate
    May 12, 2015

    Ohmygosh I loooove shishitos and didn’t know Trader Joe’s is carrying them – now the word is out! Yours looks delicious!

    Reply
    1. Erin
      May 12, 2015

      Isn’t it great that you can find them more mainstream now?! I LOVE Trader Joe’s!

      Reply
  5. naleśniki
    November 23, 2015

    Can I freeze these?

    Reply
    1. Erin
      November 29, 2015

      Hi Nalesniki – I believe that the texture of the peppers would be quite modified by freezing them. I wouldn’t freeze them.

      Reply
  6. Todd
    May 10, 2017

    OMG – that opening story cracked me up! I had a similar situation once with some friends and I. I enjoyed bragging I could handle hotter food than they – it was just I didn’t have the same dish like they though I did. 😛 I’ll have to try some of these out though. They look great. I’ve never had them before, but my brother I’m sure would love them.

    Reply
  7. Susie
    May 22, 2019

    5 stars
    LOL.. you said devil child! I actually have shisito peppers in my fridge right now. Im going to make these tonight.

    Reply
    1. Erin
      May 28, 2019

      Hope you love them Susie!

      Reply
  8. Becca
    May 22, 2019

    5 stars
    My husband would loooooove this recipe, he is obsessed with all kinds of peppers. Thanks for sharing this!

    Reply
  9. Jenni LeBaron
    May 23, 2019

    5 stars
    We love making Blistered Shishito Peppers, but adding the togarashi is a brilliant addition to give it a good twist!

    Reply
    1. Erin
      May 28, 2019

      Thanks Jenni!

      Reply
  10. Patsy Heusted
    October 24, 2019

    Had some Shishito peppers give to me today. Gonna give them a try. I’m not a spicy 🥵 kind of gal but I do love 💕 pepperochinis. They have some heat. So if the 10th one is like that I can hang.

    Reply
  11. Teresa Bolla
    November 17, 2019

    Just made a batch and NOT one spicy pepper. Heated a wok with somc EVOO and threw the peppes in. Charred them (took maybe 5-7 mins. Made an aioli and it was superb using about 3 tbs mayo, 1 clove minced garlic and about a tsp of fresh lemon juice.

    Reply
    1. Erin
      November 18, 2019

      That aioli sounds delicious Teresa!

      Reply
  12. Alvienia
    March 4, 2020

    I found mine at Walmart. Definitely going to try this out!

    Reply
    1. Erin
      March 5, 2020

      I hope you love them!

      Reply
  13. Diana
    April 20, 2020

    5 stars
    I’ve had shishito peppers at several restaurants as an appetizer. They were all fabulous! I finally was able to buy some fresh ones so I decided to try your recipe. When I prepped I realized I didn’t have the togarashi but continued by using a tsp of finely minced garlic instead. It was fabulous! I won’t have to go to a restaurant when I have my shishito craving!! Once this pandemic is over I’ll get to an Asian market for the togarashi.

    Reply
    1. Erin
      April 20, 2020

      I’m so happy you liked them Diana – Your garlic add-in sounds really, really good! I need to give that a try!

      Reply
  14. Zoe E Skoufalos
    May 11, 2020

    5 stars
    this recipe was great! highly recommend. I left them on for a little longer than the suggested time because I wanted them more blistered, and it worked out great.

    Reply
    1. Erin
      May 11, 2020

      I’m so happy to hear that Zoe! I just planted some peppers in our garden and I’m hoping we have a big batch ready in a month or so!

      Reply
  15. 7 Surprising Shishito Peppers Health Benefits – Healthy Huemans
    June 18, 2020

    […] Blistered Shishito Peppers Recipe | Platings and Pairings […]

    Reply
  16. Easy Tomato Gazpacho with 2019 Vermentino | Bingham Family Vineyards
    July 11, 2020

    […] peppers are. Erin at Platings and Pairings had some good information as well as a recipe for Blistered Shishito Peppers. Very nice. I think the peppers would dip nicely with the Caribbean-Style Mango-Habanero Hot Sauce […]

    Reply
  17. Alessandra
    August 17, 2020

    5 stars
    Soooo good! Didn’t have togarashi so I just used salt and pepper. Drizzled a little soy sauce and sesame oil over them and it was perfect. I will have to find togarashi though since these are a new favorite of ours!

    Reply
    1. Erin
      August 18, 2020

      Yay! We’ve been eating them on repeat at our house lately too!

      Reply
  18. NGON
    September 22, 2020

    5 stars
    Love, love, LOVE this! I made a couple of adjustments per my preference.

    Reply
  19. Marylou Kavaler
    April 16, 2021

    5 stars
    terrific and all comments so positive..we buy them at Costco….yes, blistered…yes some salt..some garlic powder, ,maybe grease the pan..8-10 at 400…perfect and delish..
    ml kavaler in NYC

    Reply
  20. khuda ki basti
    April 23, 2022

    I really liked your blog post. Much thanks again. Awesome.

    Reply
  21. Christen
    September 14, 2022

    5 stars
    THESE!! So so delicious!!

    Reply
  22. Món ngon mỗi ngày
    July 1, 2023

    5 stars
    Thanks for the recipe. I followed it and succeeded.

    Reply
  23. Brooke
    October 20, 2023

    5 stars
    For extra firm/ crispy sautéed peppers, poke them with a toothpick before sautéing so the inside doesn’t steam and soften as you blister the outside.

    Reply
    1. Erin
      October 24, 2023

      I’m going to have to try this Brooke! Thanks for the tip!

      Reply
  24. Phillip Rubin
    November 24, 2023

    5 stars
    Great easy recipe. I grated some fresh ginger into a small amount of soy sauce a nd tossed the mixture in. Wow!

    Reply
    1. Erin
      November 27, 2023

      Thank you!

      Reply
  25. Garlic and Herb Grilled Shishito Peppers Recipe – Garlic Store
    May 11, 2024

    […] https://www.platingsandpairings.com/grilled-shishito-peppers […]

    Reply
  26. stardew valley apk
    April 11, 2025

    I tried this recipe for blistered shishito peppers, and it was a hit! The simplicity of the ingredients really let the peppers shine. I added a sprinkle of sea salt and some lemon juice at the end, and it took them to the next level. Perfect for a quick snack or appetizer! Thanks for sharing!

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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