Shishito Pepper Recipe

Blistered Shishito peppers in a bowl that are garnished with lemon slices and on a wood table

5 from 1 vote

Shishito Pepper Recipe

These blistered shishito peppers are salty, smoky, and ready in under 10 minutes. Whether you make them on the stovetop or in the air fryer, they’re the easiest appetizer that feels restaurant-level.

Prep Time5

Cook Time10

Course: Appetizer

Cuisine: Japanese

Servings:

Calories: 38kcal

Author: Lauren Lane

Ingredients

8 ounces shishito peppers about 3 heaping cups
2 teaspoons extra-virgin olive oil or avocado oil or olive oil spary
Salt preferably flaky sea salt or kosher salt, to taste
Lemon wedge optional
Sesame seeds optional

Dipping Sauce (Optional)

3-4 tablespoons soy sauce
3 tablespoons fresh lemon or lime juice - plus more to taste
2 teaspoon rice vinegar
1 clove garlic - minced

Instructions

Rinse the shishito peppers and dry them really well (this helps them blister instead of steam). Toss them in a bowl with a drizzle of oil until evenly coated.
Heat a medium skillet over medium heat until it’s nice and hot—you want that sizzle when the peppers hit the pan. Add the peppers and let them cook, turning occasionally (don’t fuss with them too much), until they’re tender with those signature blistered, charred spots—about 8 to 12 minutes.
Transfer to a serving plate, give them a squeeze of fresh lemon or sesame seeds if you like, and finish with a generous sprinkle of salt (this is not the time to be shy).
Serve immediately, and don’t forget a small bowl on the side for stems)

Air Fryer Option

Spritz or toss the shishito peppers all over with a little bit of olive oil.
Preheat airfryer to 400°F
Fry for 8 minutes (shake halfway through cooking process) until soft and slightly charred and blistered
Finish with a generous sprinkle of salt and a squeeze of lemonade desired.

Dipping Sauce

Combine the ingredients for the dipping sauce in a small bowl. Taste and add more soy sauce or citrus juice if desired

Notes

Cooking Tips:

Wash and pat the peppers dry before starting. You don’t want any splatters when you add them to the pan.
Toss the peppers in oil before cooking—not the pan. Their bumpy shape makes it hard for oil to reach every spot otherwise, and this helps them blister perfectly.
Heat your skillet over medium until it’s nice and hot—you should hear a quick sizzle if a drop of water hits the pan. A lot of recipes say to crank it to high, but that’s a little aggressive for olive oil (especially in cast iron) and can burn the oil before the peppers get that perfect blister.

These shishito peppers are perfect served alongside pasta dishes or as part of a simple entertaining spread. For ideas, see my gorgonzola cream sauce or my easy dinner party menu guide.

Sauce Options: I have several sauce options on the blog, but it include the most classic one in the recipe ingredients.

Pepper options: This recipe will also work with Padrón peppers and guindilla peppers.

Nutrition