Shishito Peppers

Shishito peppers are one of my favorite quick snacks for impromptu summer parties. They can be made on the stove top in about 5 minutes or even on the grill next to the burgers and brats.

Once roasted and slightly blackened on the outside, they’re tender, flavorful and only slightly spicy. Give them a little squeeze of citrus and a generous sprinkling of salt and you have an irresistible snack that is fun to eat.

Finding the peppers might be the hardest part about this recipe, but they should be available in a well stocked grocery store, farmers market or Asian market.

Shishito Peppers

Print Recipe

A quick and easy recipe for blackened peppers topped with fresh lime juice and salt for a perfect last minute snack or appetizer.

• Author: Kristen Olson
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 minutes
• Yield: 4 Servings 1x
• Category: Appetizer, Side Dish

Ingredients

Scale 1x2x3x

• 2 teaspoons high-heat cooking oil (I used grapeseed oil)
• 1 pound shishito peppers
• 1 lime, cut into wedges
• Coarse Kosher salt

Instructions

1. Heat the oil over medium-high heat in a large cast iron skillet.
2. Add the peppers to the pan in a single layer. Cook 4 to 5 minutes, tossing once to blacken the outside of the peppers.
3. Drizzle with a squeeze of fresh lime juice and sprinkle with salt.

Nutrition

• Serving Size: 1 Serving
• Calories: 44
• Sugar: 3g
• Sodium: 77mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg

What’s your favorite way to eat shishito peppers?

Here are a few more pepper packed recipes…
Roasted Peppers from David Lebovitz
Cheese Smothered Stuffed Poblanos from How Sweet Eats
Spanish Tapas Peppers from The Kitchn