Grilled Shishito Peppers with Lemon and Sea Salt

Grilled Shishito Peppers with Lemon and Sea Salt are smoky, charred shishito peppers served with fresh lemon and flaky sea salt!

The weather has been abnormally cool here the past week or so, which has helped me wrap my head around the fact that September is right around the corner.

Although my garden is telling me that it’s still summer by cranking out more and more tomatoes, cucumbers, jalapeños, bell peppers and shishito peppers, I’m dreaming of comforting fall foods.

I’ve even noticed the leaves beginning to change colors, which I love.  Fall colors are the most beautiful to me!

Fall may be on the horizon, but Labor Day is on the agenda first.  These Grilled Shishito Peppers with Lemon and Sea Salt are a last minute grilling recipe that you need to add to your Labor Day menu!

Years ago I went to a restaurant that served charred shishito peppers as an appetizer and I’ve never forgotten them.  It’s funny how something so simple left such a lasting impression on me, but the simple things in life often do don’t they?

Shishito peppers are mostly used in East Asian cooking.  They’re so special because they’ve got a mild spicy, slightly sweet flavor.  They’re so mild that you don’t need to worry about removing the seeds — just pop them in your mouth and eat them seeds and all!

When roasted or grilled, the skin of the shishito pepper becomes charred or blackened, resulting in an amazing smoky flavor.

The more blistered the shishito pepper is, the better. 🙂

These Grilled Shishito Peppers with Lemon and Sea Salt are absolutely addicting.  Normally they’re sold in a 1 lb. bag at the supermarket, which looks like way too many.

Trust me, it’s not.

I can eat a dozen charred shishito peppers myself with no problem.  Your guests will feel the same way — these Grilled Shishito Peppers with Lemon and Sea Salt will be gone in a flash!

I love shishito peppers so much that I planted them in my summer garden this year.  The peppers you see before you are from my garden.  They’re incredibly easy to grow so if you love them, consider planting them next year to avoid paying $4 per bag.

Recipe notes

• I love the hint of fresh lemon and a sprinkle of my favorite flaky sea salt, but you can certainly customize your shishito peppers a number of ways.  Toss in soy sauce for a nice umami flavor, or serve with your favorite dip.
• I normally serve these Grilled Shishito Peppers with Lemon and Sea Salt as an appetizer, but you can find so many uses for them.  Use them as a condiment for your tacos, burgers or bowls, or chop them up and add them to frittatas, salads, pasta dishes or dip.
• Shishito peppers don’t keep more than a few days when raw, so cook them within 2 days of picking or purchase.  Once cooked, store in an air tight container in the fridge for up to 3-4 days.
• If you prefer not to grill them, simply toss them in olive oil and place under the broiler and cook on each side until blackened.  You may also cook them at high heat on the stove top.

More summer appetizers you’ll love!

• Stuffed Jalapeños
• Fig Bites
• Greek Tzatziki Dip
• Pico de Gallo by Cookie + Kate
• Zucchini Corn Fritters

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Grilled Shishito Peppers with Lemon and Sea Salt

Servings: 4 servings

Prep Time: 5 mins

Cook Time: 6 mins

Additional Time: 4 mins

Total Time: 15 mins

Grilled Shishito Peppers with Lemon and Sea Salt are smoky, charred shishito peppers served with fresh lemon and flaky sea salt!

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Ingredients

• 1 pound shishito peppers
• 2 tablespoons extra virgin olive oil
• large metal or wooden skewers
• 1/2 small lemon
• 1/2 teaspoon flaky sea salt to taste
• freshly ground black pepper to taste

Instructions 

• Preheat the grill to high heat.
• Toss the shishito peppers with the olive oil in a large bowl until the peppers are well coated, then skewer the peppers onto the skewers.
• Reduce the heat to medium high and place the skewers on the grill.  Grill 2-3 minutes per side until charred, then turn using tongs and cook another 2-3 minutes.
• Remove from heat and allow to cool slightly.  Remove the peppers from the skewers and toss with lemon juice, flaky sea salt and freshly ground black pepper, to taste.
• Serve warm and enjoy!

Notes

• I love the hint of fresh lemon and a sprinkle of my favorite flaky sea salt, but you can certainly customize your shishito peppers a number of ways.  Toss in soy sauce for a nice umami flavor, or serve with your favorite dip.
• I normally serve these Grilled Shishito Peppers with Lemon and Sea Salt as an appetizer, but you can find so many uses for them.  Use them as a condiment for your tacos, burgers or bowls, or chop them up and add them to frittatas, salads, pasta dishes or dip.
• Shishito peppers don’t keep more than a few days when raw, so cook them within 2 days of picking or purchase.  Once cooked, store in an air tight container in the fridge for up to 3-4 days.
• If you prefer not to grill them, simply toss them in olive oil and place under the broiler and cook on each side until blackened.  You may also cook them at high heat on the stove top.

Nutrition

Serving: 1/4 of recipe, Calories: 96kcal, Carbohydrates: 9g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 3mg, Fiber: 2g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Appetizers

Cuisine: American

Author: Marcie

Keyword: grilled shishito peppers, shishito peppers

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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