Blistered Shishito peppers are one of my favorite appetizers to order at restaurants and they are incredibly simple to make at home. These skillet blistered shishito peppers are perfectly seasoned with soy sauce, coarse salt, and freshly squeezed lime.
Where To Buy Shishito Peppers
I'm really happy to see that a lot of local grocery stores are beginning to carry Shishito peppers. I found these at my local Harris Teeter. Whole Foods, Walmart, and Amazon Grocery all carry them in some locations. You can typically find them in 8-ounce packages in the grocery store and larger bulk quantities online.
Are Shishito Peppers The Same As Padrón Peppers?
Shishito and Padrón peppers are both from the capsicum family, but Padrón peppers are native to Spain and a little thicker than Shishitos. Shishitos come from East Asia and popular in Japanese cuisine. Shishitos also aren't usually hot. Only one in ten has some heat, so it's always fun to see who gets the "the prize" of the hot pepper.
Tips For Making Blistered Shishito Peppers
Like I said before, these peppers are stupid easy to make. Once you try them, you'll be hooked and they might just become your new favorite happy hour snack. I could definitely eat an entire pan all by myself. Salted edamame used to be my favorite Japanese appetizer to order, but Shishitos have officially won me over.
The most important tip is using a seasoned cast-iron skillet. You'll easily achieve the perfect texture and blistering with the right pan. Second, be patient while they cook. Watch the peppers carefully and turn them often. Lastly, don't be shy with the coarse salt. It's magic with this dish.
How To Make Skillet Blistered Shishito Peppers
Ingredients:
- 8 oz fresh Shishito Peppers
- 2 tablespoon extra virgin olive oil
- 2 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon coarse salt
Directions:
Wash peppers and pat dry with a paper towel. You want them to be completely dry before cooking.
Heat the olive oil in a cast-iron skillet over medium heat until hot, but not smoking. Add peppers and cook for 10 minutes, stirring and flipping frequently until blistered in spots but not charred.
Remove from heat and toss with soy sauce, fresh lime juice, and sprinkle with coarse salt. Serve immediately.
When you eat them, just pop off the stem and enjoy!
If you love easy appetizer recipes, you should also try these Avocado Deviled Eggs and my favorite Smoked Salmon Shooters.
Skillet Blistered Shishito Peppers
Ingredients
- 8 oz fresh shishito peppers
- 2 tablespoon extra virgin olive oil
- 2 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon coarse salt *more or less to taste
Instructions
- Heat olive oil in a cast-iron skillet over medium heat until hot, but not smoking
- Add peppers and cook for about 10 minutes, stirring and flipping frequently until blistered in spots, not charred
- Remove from heat and toss with soy sauce, fresh lime juice and sprinkle with salt
- Serve immediately.
Nutrition
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