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+ servings
This quick and easy method will teach you how to cook shishito peppers perfectly and easily. With this shishito peppers recipe under your belt, these savoury, deliciously addictive blistered shishito peppers will become a favourite side dish or snack with beer and cocktails!

How to Cook Shishito Peppers

Rebecca Lindamood
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
This quick and easy method will teach you how to cook shishito peppers perfectly and easily. With this shishito peppers recipe under your belt, these savoury, deliciously addictive blistered shishito peppers will become a favourite side dish or snack with beer and cocktails!

Equipment

  • cast iron skillet or
  • grill

Ingredients
  

  • 8 ounces shishito peppers
  • 1 teaspoon grapeseed oil or another neutral high smoke point oil like canola, vegetable, extra light olive oil, or peanut oil
  • 1 teaspoon flaked sea salt or furikake

Instructions
 

How to Cook Shishito Peppers in a Pan

  • Place a heavy-bottomed cast-iron or stainless steel skillet or frying pan over a medium high burner. When you can feel heat rising from the surface of the pan by holding your palm near it, swirl the oil over the bottom of the pan.
  • Add a single layer of the peppers and shake the pan to distribute them, but then leave the pan alone and do not stir or shake it until you hear sizzling and popping, about 1 to 2 minutes.
    Use tongs to flip the peppers over once the bottoms have blistered and have some charred areas. Repeat until sizzling and popping occurs, about 1 to 2 more minutes. Transfer to a paper towel lined plate to blot off any excess oil then to a serving dish.
    Season with soy sauce or liquid aminos and sprinkle with flaked sea salt or a generous amount of furikake.

How to make Grilled Shishito Peppers

  • Build a bed of hot coals or preheat a gas grill to HIGH. Add the shishito peppers to a mixing bowl and toss with the oil.
    Skewer the shishito peppers from side to side rather than end to end, threading several peppers onto each skewer. 
    Arrange the skewered peppers on the hot grill. Grill until you hear sizzling and popping and the bottoms of the peppers are blistered all over and charred in places, about 2 to 5 minutes, depending on the intensity of heat your grill achieves.
    Use tongs to flip the peppers over. Repeat until sizzling and popping occurs and the other sides are blistered and lightly charred, about 2 to 4 more minutes. Slide the peppers onto a serving dish. 
    Season with soy sauce or liquid aminos and sprinkle with flaked sea salt or a generous amount of furikake.

Nutrition

Calories: 40kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 1166mgPotassium: 199mgFiber: 2gSugar: 3gVitamin A: 420IUVitamin C: 91mgCalcium: 12mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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