Grilled Shishito Peppers with Lemon and Sea Salt are charred until smoky and blistered, then finished with bright lemon juice and flaky sea salt. This simple summer appetizer is quick to make, crowd-pleasing, and adaptable — you can blister shishito peppers on the grill, under the broiler, in a cast iron skillet, or in the air fryer.
I first tasted blistered shishito peppers at a restaurant years ago and the smoky, slightly sweet flavors stuck with me. There’s something memorable about charred vegetables served simply — a few quality ingredients, a quick cook, and a lot of flavor.
Shishito peppers are common in East Asian cooking but have become a favorite appetizer in many kitchens. Most are mild with a lightly sweet, grassy note, and you can eat them whole — stems, seeds and all — once blistered. When their skins blacken and bubble, the peppers develop a wonderful smoky complexity that makes them addictively snackable.
Why you’ll love this recipe:
- Tender, smoky blistered peppers finished with bright lemon and flaky sea salt for a perfect summer bite.
- Low carb, dairy-free, and gluten-free — a light, healthy appetizer or snack.
- Flexible cooking methods: grill, broil, skillet, or air fryer work equally well.
- Extremely versatile — serve them as-is, with dips, chopped into dishes, or as a condiment.
Recipe ingredients
- Shishito peppers — typically sold in 1 lb. bags. They cook quickly and are perfect for sharing. If you grow your own, cook them within a day or two of harvest for best texture.
- Oil — extra virgin olive oil or any neutral oil you have on hand to help blister the skins and prevent sticking.
- Lemon — fresh lemon juice brightens the smoky flavor; lime can be used as an alternative.
- Salt — flaky sea salt adds crunch and a clean finish; use your preferred finishing salt.
- Pepper — freshly ground black pepper to taste.
How to make blistered shishito peppers
Blistered shishito peppers are one of the easiest appetizers to prepare. They require very little prep and blister quickly over high heat.
Pro tip: You don’t need a grill to get great blistered peppers. Use the broiler, a hot cast iron skillet, or an air fryer — all will produce blistered, smoky peppers in minutes.
- Toss the peppers in oil until evenly coated. If grilling, thread them onto skewers for easy turning; if using a skillet or air fryer, leave them loose.
- Cook over medium-high heat (or use the broiler) until the skins are blistered and charred in spots, about 8–12 minutes total, turning frequently so all sides brown.
- Remove from heat, squeeze with fresh lemon, sprinkle with flaky sea salt and freshly ground pepper, and serve warm.
FAQs
What can I use instead of shishito peppers?
Padron peppers are a close substitute in flavor and size; they blister and are eaten whole the same way.
How else can I cook shishito peppers?
Skewer and broil on a baking sheet until charred, cook in a hot cast iron skillet on the stovetop, or use an air fryer at about 400°F, tossing every few minutes until blistered.
Are blistered shishito peppers healthy?
Yes — they are low in carbs, dairy-free, gluten-free, and naturally low in fat when prepared with a modest amount of oil.
Are they spicy?
Most shishito peppers are mild, but occasionally one can be quite spicy. Taste a small piece before eating more if you’re sensitive to heat.
Serving suggestions
Grilled shishito peppers are very versatile and pair well with many dishes. Ideas include:
- Serve them simply as an appetizer or snack with lemon and flaky salt.
- Offer dipping options such as tzatziki or a white bean dip for contrast.
- Chop and add them to hot dips, scrambled eggs, frittatas, pasta salads, or grain bowls.
- Use them as a bright, smoky condiment alongside burgers, grilled fish, or tacos.
- Toss with a splash of soy sauce or a drizzle of sesame oil and toasted sesame seeds for an umami finish.
Recipe notes
- Broiler option: If you don’t have a grill, place skewered peppers on a baking sheet and broil, turning until blackened on all sides.
- Use fresh peppers within two days of purchase for best texture. Store cooked peppers in an airtight container in the refrigerator for 3–4 days.
- Customize flavors by tossing the cooked peppers with soy sauce, sesame oil, or balsamic vinegar, or by sprinkling with sesame seeds or chopped herbs.
- Air fryer / skillet: Do not skewer for these methods. Cook at medium-high heat or around 400°F in the air fryer, tossing every 2–3 minutes until charred.
More summer appetizers you’ll love!
- Stuffed jalapeños
- Fig bites with whipped goat cheese
- Greek tzatziki dip
- Pico de Gallo
- Zucchini corn fritters
Did you try this recipe? If so, leave a review below and tag me @flavorthemoments on social media so I can see what you made.
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, or to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the grill to high. Toss the shishito peppers with olive oil until well coated. Thread peppers onto skewers if grilling.
- Reduce heat to medium-high and grill the peppers 2–3 minutes per side until charred, turning with tongs so all sides blister.
- Remove from heat and let cool slightly. Remove peppers from skewers if used. Toss with lemon juice, flaky sea salt, and freshly ground black pepper. Serve warm.
- Alternative methods: under the broiler on a baking sheet, in a hot cast iron skillet, or in the air fryer at about 400°F, tossing often until blistered.
Notes
- If broiling, place peppers on a baking sheet and turn until blackened on all sides.
- Use raw peppers within two days of purchase for best texture. Store cooked peppers in an airtight container in the fridge for 3–4 days.
- For extra flavor, toss cooked peppers with a splash of soy sauce, sesame oil, or balsamic, or add toasted sesame seeds and chopped herbs.
Nutrition
Serving: 0.25 lb. — Calories: 96 kcal; Carbohydrates: 9 g; Protein: 1 g; Fat: 7 g; Saturated Fat: 1 g; Polyunsaturated Fat: 6 g; Sodium: 3 mg; Fiber: 2 g; Sugar: 3 g.
Nutrition is estimated and intended as a guideline for informational purposes.