Blistered Japanese Shishito Peppers
This Japanese Shishito Peppers Recipe is the perfect quick and easy party appetizer and healthy snack. Blistered in a cast iron skillet and seasoned with soy sauce, citrus, and salt –it’s impossible to eat only one!
There was a time when mukimame (shelled edamame) was my favorite appetizer at our local sushi restaurant. But then I experienced a beautifully blistered batch of shishito peppers –and well, the rest is history!
Fortunately, these tasty peppers are readily available in grocery stores and incredibly easy to cook at home. Simply blister them in a sizzling cast iron skillet, then season them with soy sauce, freshly squeezed lime, and a squeeze of lime. Like I said, this dish is SO easy and everyone loves it.
Once you try one, you’ll be hooked, and it might just become your new favorite vegetable! They’re perfect for sharing with friends at happy hour gatherings, but I prefer devouring an entire pan myself! Needless to say, Japanese shishito peppers have officially won me over, and I’m confident you’re about to fall in love with them, too!
Why you’ll love this recipe
- SO SIMPLE! If you’re looking for a stress-free appetizer or snack for a social setting, it doesn’t get much easier than this.
- Delicious flavor. The peppers have a mild, sweet flavor with a hint of smokiness, making them the type of pepper for any palate.
- Fun to eat. Overall, shishitos are a mild pepper until the occasional slightly spicy surprise!
- Nutrient-rich dish. Shishito peppers are low in calories and boast some impressive benefits. They’re rich in vitamin C. fiber and minerals like potassium and manganese.
Ingredients you’ll need
- Shishito peppers. Freshness is key, so select vibrant green, firm peppers free of wrinkles, blemishes, or soft spots. Their size isn’t as important –just know that small peppers are generally milder, while larger ones are sometimes spicier.
- Extra virgin olive oil. Coating the cast iron with olive oil helps prevent the peppers from sticking when blistered over high heat.
- Soy sauce. It adds a savory umami flavor and a hint of saltiness to complement the natural sweetness of the peppers. If you need a gluten-free swap, use gluten-free soy sauce or tamari. Or, substitute coconut aminos to make a Whole30-friendly dish.
- Lime juice. The acidity balances the richness of the peppers with tangy, citrusy notes. Use fresh-squeezed lime juice here for the best flavor.
- Coarse salt. Use sea salt or kosher salt to enhance the peppers’ natural flavors and provide a textural contrast to the blistered, fork-tender peppers. Don’t be shy; salt is magic in this dish.
How to cook shishito peppers in a cast iron skillet
Step 1: Heat oil. Heat olive oil in a cast-iron skillet over medium heat until shimmering but not smoking.
Step 2: Blister the peppers. Place the peppers in the pan and cook, stirring and flipping frequently, until tender and blistered in spots (but not charred).
Step 3: Season and serve. Remove the skillet from the heat and toss the peppers with soy sauce and fresh lime juice. Sprinkle with salt, and serve immediately.
Alternate cooking methods
No cast iron? Fire up the grill or air fryer!
- Grilled shishito peppers – Preheat the grill to medium-high heat. Toss the peppers with olive oil, place them directly on the grill grates, and cook a few minutes per side until blistered. Season and serve.
- Air fryer shishito. Toss the peppers with olive oil and place them in a single layer in the 400°F preheated air fryer basket. Cook for 8-10 minutes, shaking the basket halfway through, until the peppers are blistered. Season and serve.
Recipe tips
Here are a few pieces of advice to ensure your shishito peppers are the best:
- Use cast iron. The most important tip is to use a seasoned cast-iron skillet. You’ll find it’s so much easier to achieve the perfect tender-blistered texture with the right pan.
- Proper temp is critical. Searing the peppers on high heat helps create a blistered exterior without overcooking. Watch the peppers carefully and turn them often.
- Don’t overcrowd the skillet. Do not overcrowd the pan to ensure the peppers cook evenly and achieve a nice blistered skin. Cook them in batches if needed.
- Serve ASAP. This dish is best enjoyed immediately after cooking to preserve the crisp-tender bite.
Variations
A batch of blistered shishito peppers opens up a world of seasoning possibilities. Feel free to switch things up!
- Sea salt and lemon – Season with coarse sea salt and a squeeze of fresh lemon for a simple and classic flavor.
- Soy-sesame glaze – Toss the peppers in soy sauce, sesame oil, and sesame seeds for an umami-rich version.
- Garlic and paprika – Sauté with minced garlic and sprinkle with smoked paprika at the end for an aromatic, extra-smoky twist.
- Hot honey glaze – Glaze shishito peppers with honey and sriracha for a sweet and spicy flavor profile.
Storing & Freezing
Storing: To store leftover cooked shishito peppers, wait for them to cool to room temperature, then transfer them to an airtight container and refrigerate for 2-3 days.
Freezing: While leftover peppers can be frozen, the texture may become overly soft and soggy during thawing, so I don’t recommend it.
FAQ
I’m thrilled that Shishito peppers are so easy to find in almost any grocery store. I’ve purchased them from Harris Teeter, Whole Foods, Trader Joe’s, Walmart, and Amazon Grocery. You can typically find them in 8-ounce packages in grocery stores and bulk quantities online.
Shishito and Padrón peppers are both from the capsicum family, but Padrón peppers are native to Spain, whereas shishitos are from East Asia and common in Japanese cuisine.
Shishito peppers are usually mild, but there is some variability in their heat level. Approximately one in ten has some heat, so seeing who gets the spicy surprise is always fun!
Yes. Blanch the peppers in boiling water for 1-2 minutes, then transfer to a bowl of ice water. Pat them dry, arrange in a single layer on a baking sheet, and then freeze them until firm. Store the frozen peppers in an airtight freezer bag or container for up to 3 months.
Shishito peppers are typically eaten by picking them up by the stem, taking a bite of the whole pepper, enjoying their succulent, smoky flavor, and leaving the stem behind. They’re also delicious dipped into a simple aioli.
More easy apps and snacks
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Blistered Japanese Shishito Peppers
Ingredients
- 2 tbsp extra virgin olive oil
- 8 oz fresh shishito peppers
- 2 tbsp soy sauce
- 1 tbsp freshly squeezed lime juice
- 1 tsp coarse salt *more or less to taste
Instructions
- Heat olive oil in a cast-iron skillet over medium heat until hot, but not smoking. The pan is ready when water sizzles and evaporates on contact.
- Add peppers and cook for about 10 minutes, stirring and flipping frequently- every 1-2 minutes, until blistered in spots, not charred.
- Remove from heat and toss with soy sauce, fresh lime juice and sprinkle with salt
- Serve immediately.
Notes
- Use cast iron. The most important tip is to use a seasoned cast-iron skillet. You’ll find it’s so much easier to achieve the perfect tender-blistered texture with the right pan.
- Don’t overcrowd the skillet. Do not overcrowd the pan to ensure the peppers cook evenly and achieve a nice blistered skin. Cook them in batches if needed.
- Serve ASAP. This dish is best enjoyed immediately after cooking to preserve the crisp-tender bite.
Nutrition
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