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Pan roasted shishito pepper being lifted from a plate of peppers

Shishito Peppers

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5 from 8 reviews

  • Author: Sachi
  • Total Time: 10 minutes
  • Yield: 1 quart 1x
  • Diet: Diabetic


I'd like to share a simple method for cooking these lovely flavorful peppers. These flash-fried blistered shishito peppers are an easy and popular way to serve shishito peppers. 


Units Scale
  • 1 quart shishito peppers (40-45), rinsed and dried.
  • 1 teaspoon olive oil
  • 1 lemon wedge
  • 1/2 teaspoon sea salt


  1. Rinse and dry the peppers.
  2. Heat skillet over high heat until smoking hot.
  3. Add peppers.
  4. Dry roast the peppers until charred on one side. Then flip over and cook until charred on other side.
  5. Turn off heat.
  6. Drizzle in olive oil. Toss to coat.
  7. Sprinkle in sea salt. Toss to coat.
  8. Plate peppers.
  9. Garnish with lemon wedges. Sprinkle with a pinch of salt.


  • A well-seasoned carbon-steel or cast-iron skillet works best.
  • Shishito peppers are generally mild, but watch out for spicy ones in the mix.
  • Add just a touch of oil to help the salt stick.
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: snack
  • Method: roasting
  • Cuisine: Japanese