Grilled Shishito Peppers with Lemon and Sea Salt
Grilled Shishito Peppers with Lemon and Sea Salt are grilled to smoky, charred perfection and finished with fresh lemon juice and flaky sea salt. They’re an easy summer appetizer that always pleases a crowd, and recipe includes how to make blistered shishito peppers with the broiler, in a cast iron skillet or in the air fryer!
Years ago I enjoyed charred shishito peppers as an appetizer at a restaurant and I couldn’t stop thinking about them.
It’s funny how something so simple left such a lasting impression on me, but the simple things in life often do.
Shishito peppers are mostly used in East Asian cooking. They’re so special because they’ve got a mild spicy, slightly sweet flavor, and you can 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 in my book. 🙂
Why you’ll love this recipe:
- Grilled shishito peppers are tender, smoky and finished with fresh lemon juice and flaky sea salt for the ultimate summer bites.
- They’re low carb, dairy and gluten-free so they make a healthy appetizer.
- No grill? You can easily prepare blistered shishito peppers under the broiler as well.
- The peppers are extremely versatile and can be served a number of ways as outlined under the Serving Suggestions section.
Recipe ingredients
- Shishito peppers. The shishito peppers are normally sold in a 1 lb. bag at the supermarket, which may seem like a lot but they go very quickly when they’re served. I’ve grown them in my garden for years because they’re very easy to grow and people just love them. Be sure to check out my collection of shishito pepper recipes and learn more about them!
- Oil. Use olive oil or whatever you have on hand.
- Lemon. The lemon may be substituted with lime juice.
- Salt. Finishing the peppers with flaky sea salt truly makes them special, but use whatever type you have on hand.
How to make blistered shishito peppers
These blistered shishito peppers are one of the easiest appetizers you’ll ever make. They take minimal prep time and they become charred in a matter of minutes.
Pro tip: I love making grilled shishito peppers, but if you don’t have a grill, the good news is that you can achieve the same results by using the broiler or cooking them in a cast iron skillet on the stove top or even in the air fryer. See the recipe card below for full instructions.
- Toss the shishito peppers with oil until well coated. Skewer on metal or wooden skewers.
- Grill over medium high heat for 10-15 minutes, flipping every 2-3 minutes until each side is well charred.
- Remove from heat and finish with fresh lemon juice, flaky sea salt and pepper to taste.
FAQs
Padron peppers are a great substitute for shishito peppers as they are similar in flavor, heat and can be eaten whole. See this post on how to cook padron peppers for more information.
I love grilling shishito peppers during the summer months, but they can be cooked any number of ways.
Skewer the shishito peppers and place them under the broiler on a baking sheet until charred on all sides.
You can also make blistered shishito peppers on the stove top in a cast iron skillet or in the air fryer. Simply toss with oil, then cook at medium high (or about 400 in the air fryer), tossing every 2-3 minutes until well charred on all sides.
Blistered shishito peppers are low carb, dairy and gluten-free, and low in fat, making them a healthy snack.
Shishito peppers have a mild, slightly sweet flavor, however, 1 out of every 10 may be very spicy. My best advice is take a small bite to test it, then proceed from there!
Serving suggestions
Grilled shishito peppers are extremely versatile! The sky is the limit on the number of delicious ways they can be served.
- Serve as-is for a healthy appetizer or snack. They’re also great dipped in Greek tzatziki or white bean hummus!
- Chop them up and add to my hot artichoke dip in place of canned chilies.
- They make a wonderful addition to scrambled eggs or spinach feta frittata.
- Serve them as a condiment alongside burgers or grilled fish tacos.
- Stir them into orzo pasta salad or pasta primavera for a little kick. They’re also great in Mexican corn salad or grilled vegetable salad!
- Customize blistered shishito peppers with soy sauce or balsamic vinegar for umami flavor. They’re also wonderful drizzled with sesame oil and topped with toasted sesame seeds!
Recipe notes
- Pro tip: I love making grilled shishito peppers, but if you don’t have a grill, the good news is that you can achieve the same results by using the broiler or cooking them in a cast iron skillet on the stove top or even in the air fryer. See instructions in the recipe card notes.
- 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.
- Customize these shishito peppers a number of ways. Toss in soy sauce for a nice umami flavor, drizzle with sesame oil and sesame seeds, or serve with your favorite dip.
- Serve these grilled shishito peppers as an appetizer or use them as a condiment for your tacos, burgers or bowls. They can also be chopped and added to frittatas, salads, pasta dishes or dip.
More summer appetizers you’ll love!
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Grilled Shishito Peppers with Lemon and Sea Salt
Ingredients
- 1 pound shishito peppers
- 2 tablespoons extra virgin olive oil
- 1/2 lemon
- 1/2 teaspoon flaky sea salt to taste (sub with your favorite salt)
- 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.1 pound shishito peppers, 2 tablespoons extra virgin olive oil
- 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!1/2 lemon, 1/2 teaspoon flaky sea salt, freshly ground black pepper
Notes
- Pro tip: If you prefer not to grill the peppers, place the skewers on a baking sheet under the broiler and cook on each side until blackened.
- 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.
- Customize these shishito peppers a number of ways. Toss in soy sauce for a nice umami flavor, drizzle with sesame oil and sesame seeds, or serve with your favorite dip.
- Serve these grilled shishito peppers as an appetizer or use them as a condiment for your tacos, burgers or bowls. They can also be chopped and added to frittatas, salads, pasta dishes or dip.
- Air fryer/Stove top instructions: Do not skewer the shishito peppers. Cook on medium high heat (around 400 in the air fryer) and cook, tossing every 2-3 minutes until charred.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
9 Comments on “Grilled Shishito Peppers with Lemon and Sea Salt”
Marcie, these pepper look finger licking good! You’ve got to save me some. Totally pinning them.
Thank you Neha!
These are perfect for a BBQ this long weekend! I’m hanging onto summer a little longer, but I’m also looking forward to fall. It’s my favourite time of year. Love the cozy feel and warm colours! I’ve never had shishito peppers, but they look amazing charred and blistered! Happy weekend Marcie!
These definitely sound perfect for Labor Day weekend! I can’t believe fall is almost here either, but I am excited! I’m not ready to let go of all of the fresh summer produce, though. I’ve never grilled this kind of pepper before, and I’m loving the sound of it!
I’m excited for fall now…I think September 1 brought me around! 🙂
I love the simplicity of this recipe! These sound like something I could just keep snacking on over Labor Day weekend along with a cold adult beverage in my hand.
I’ve been craving cooler temperatures lately, probably in part because I’ve been traveling across the country and it’s been 105 degrees everywhere we’ve been! Luckily now we’re in Asheville where it’s more like 60 at night, which has felt awesome 🙂
These are such a satisfying snack and I’ll be so bummed when my plant stops producing! Happy Labor Day Nicole!
I am SO looking forward to cooler weather! Just like you, I could go wild over shishito peppers! They’re just so addicting! Loving that you grill them up with lemon…looks like the perfect blissful bite!
It’s heating back up again here this weekend…the weather is toying with us. 🙂 Thanks Julia and I hope you have a great holiday weekend!