This Blistered Shishito Peppers recipe will be your new favorite appetizer! I like to cook them with some ginger and a drizzle of soy sauce and honey to make them extra crave-worthy!
Looking for more crowd-pleasing appetizers? Try my Burrata Appetizer, Bacon Wrapped Dates, or Caprese Salad!
Why I love this recipe:
- Quick – A delicious appetizer ready in under 10 minutes! You can’t beat this shishito peppers recipe.
- Flavor punch – Roasted shishito peppers are generally mild in flavor, but every once in a while you may get one with a kick! You’ll love the flavor profile with the garlic, soy sauce, and my favorite – the honey drizzle!
- Crowd Pleaser – A plate of these is always gone instantly when I make them, and they’re such a fun dish.
What are Shishito Peppers?
Shishito peppers are small green peppers from Japan. They are slightly mild and sweet tasting, but occasionally you will bite into one with some heat. I buy mine from Trader Joes or Whole Foods, but you may be able to find them in your local grocery store.
How to cook Shishito Peppers:
Heat pan over medium heat. Once hot, add oil. When the oil is hot, increase the heat to medium high and add the peppers, spreading them out in an even layer.
Cook Peppers undisturbed for 45 seconds or so, until browned on bottom. Turn them and continue cooking, turning them every so often, until blistered on all sides. Should take about 4-5 minutes.
Add Flavor: A few seconds before removing them from heat, add ginger to the pan and sauté. Drizzle peppers with soy sauce and honey and toss to combine.
Serve: Remove blistered shishito peppers to a plate and garnish with salt and sesame seeds. Serve plain or with a simple aioli sauce (I use this sauce from my crab cakes recipe).
Recipe Variations:
- Dip them in sauce: Serve them with a simple aioli dip–I use this aioli from my crab cakes recipe.
- Make them Spicy: Mix honey with a tiny bit of sriracha or hot chile sauce and drizzle over the peppers. Or, add some crushed red pepper flakes.
- Fun Garnishes: One of my favorite ways I’ve seen these served as an appetizer was with chopped fresh mint, basil and cashews on top.
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Recipe
Blistered Shishito Peppers
Equipment
Ingredients
- 1 Tablespoon olive oil
- 8 oz fresh shishito peppers *see note
- 1 teaspoon fresh ginger , minced
- 1 teaspoon low-sodium soy sauce
- 2 teaspoons honey
- Sea salt or flake salt , for garnish
- Sesame seeds , for garnish, optional
- Aioli sauce* , optional, for dipping
Instructions
- Heat a large cast iron skillet over medium high heat. Once hot, add oil. Once hot, add peppers, spreading them out in an even layer.
- Cook undisturbed for 45 seconds or so, until browned on bottom. Turn them and continue cooking, turning them every so often, until blistered on all sides. Should take about 4-5 minutes.
- A few seconds before removing them from heat, add ginger to the pan and sauté. Drizzle peppers with soy sauce and honey and toss to combine.
- Remove to a plate and garnish with salt and sesame seeds.
Notes
- *Dip them: Serve them with a simple aioli sauce–I use this aioli sauce from my crab cakes recipe.
- Make them Spicy: Mix honey with a tiny bit of sriracha or hot chile sauce and drizzle over the peppers. Or, add some crushed red pepper flakes.
- Fun Garnishes: One of my favorite ways I’ve seen these served as an appetizer was with chopped fresh mint, basil and cashews on top.
Nutrition
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