Blistered Shishito Peppers Recipe // Quick & Easy

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

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. 

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 it’s 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, Radar. 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, the 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 your local Asian market, farmers markets, and many grocery stores. My local Trader Joe’s just started carrying them as well *bonus* – Shishitos AND cheap wine!!!

Blistered Shishito Peppers 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.

In this version, I give the charred shishito peppers a sprinkling of togarashi. 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’s 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. I also sprinkle on some lemon juice on the peppers for some added brightness.

Shishitos are great to share at summer parties and barbeques. Grab the stem, pop the pepper into your mouth and enjoy!

How to Cook Shishito Peppers

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

Are Padron 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.

What to Dip Shishito Peppers in?

What to Serve With Shishito Peppers

Hand holding plate of blistered shishito peppers.

Blistered Shishito Peppers Recipe

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

Blistered Shishito Peppers

Course: Vegetable
Cuisine: American
Keyword: blistered shishitos, roasted shishito peppers, shishito peppers
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 servings
Calories: 55 kcal
Author: Erin @ Platings & Pairings

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. 

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Ingredients

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

Instructions

  1. Heat a large heavy skillet over medium-high heat. 

  2. Place the peppers in a medium bowl and toss with olive oil; set aside.
  3. When the skillet is hot, arrange the peppers in a single layer; reserve the bowl they were in.

  4. Saute the peppers uncovered, turning occasionally, until they charred and blistered, about 6 to 8 minutes total.

  5. Return the peppers to the bowl, and toss with togarashi and salt. Squeeze lemon over peppers, to taste. Serve immediately.
Nutrition Facts
Blistered Shishito Peppers
Amount Per Serving
Calories 55 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 4mg0%
Potassium 177mg5%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Vitamin A 650IU13%
Vitamin C 81.6mg99%
Calcium 14mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in May 2015. It was updated in May 2019 to add new photographs and content. The original recipe remains the same. Enjoy! 

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.

Wine Pairings for 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.

More Side Dish Recipes:

 

 

17 comments

  1. Kristina

    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

      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

    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

    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

    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

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

      Reply

    1. Erin

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

      Reply

  5. Todd

    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

  6. Susie

    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

      Hope you love them Susie!

      Reply

  7. Becca

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

    Reply

  8. Jenni LeBaron

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

    Reply

  9. Patsy Heusted

    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

  10. Teresa Bolla

    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

      That aioli sounds delicious Teresa!

      Reply

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