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

Grilled shishito peppers on serving board with lemon and 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!

Grilled shishito peppers skewered on a board with lemon

Grilled Shishito Peppers with Lemon and Sea Salt

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. 🙂

Close up of grilled shishito peppers lined up on board with lemon

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.

Grilled shishito peppers scattered on serving board with lemon

Recipe Tips/Substitutions

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.

Close up of grilled shishito peppers on serving board

More summer appetizers you’ll love!

Stuffed Jalapeños

Fig Bites

Greek Tzatziki Dip

Zucchini Corn Fritters

**The recipe below contains an affiliate link. 

Yield: 4 servings

Grilled Shishito Peppers with Lemon and Sea Salt

Grilled shishito peppers on serving board 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!

Prep Time 5 minutes
Cook Time 6 minutes
Additional Time 4 minutes
Total Time 15 minutes

Ingredients

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

Instructions

  1. Preheat the grill to high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Information:

Yield:

4

Serving Size:

1/4 of recipe

Amount Per Serving: Calories: 96Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 3mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 1g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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