How to Grill Shishito Peppers with Lemon and Sea Salt

Grilled Shishito Peppers with Lemon and Sea Salt are charred until smoky and blistered, then finished with fresh lemon juice and flaky sea salt. This simple, crowd-pleasing summer appetizer can be made on the grill, under the broiler, in a cast iron skillet, or in the air fryer.

Years ago I tasted blistered shishito peppers as an appetizer at a restaurant and the smoky, charred flavor stuck with me. They’re a reminder that the simplest dishes can be the most memorable.

Shishito peppers are commonly used in East Asian cooking. They’re prized for their mild heat and slightly sweet flavor, and they’re eaten whole — stem and seeds included. When blistered, the skins blacken and develop a delicious smoky edge that pairs beautifully with citrus and flaky salt.

The more blistered the pepper, the better in my opinion.

Why you’ll love this recipe:

• Tender, smoky blistered shishito peppers finished with bright lemon and flaky sea salt — perfect summer bites.
• Low carb, dairy-free and gluten-free, making them a healthy appetizer or snack.
• Multiple easy cooking methods: grill, broiler, cast iron skillet, or air fryer.
• Versatile: serve as an appetizer, a condiment, or add to eggs, salads, pasta, and dips.

Recipe ingredients

• Shishito peppers — usually sold in 1 lb bags; they’re a favorite for parties and easy to grow at home.
• Oil — extra virgin olive oil or your preferred cooking oil.
• Lemon — fresh lemon juice brightens the peppers; lime may be substituted.
• Salt — flaky sea salt for finishing, or any coarse salt you have on hand.

How to make blistered shishito peppers

Blistered shishito peppers are one of the quickest and most satisfying appetizers to prepare. They require very little prep and blister in just a few minutes, developing wonderful char and smokiness.

Pro tip: If you don’t have a grill, use the broiler, a hot cast iron skillet, or an air fryer to achieve similar blistering. Cooking times and instructions for each method are provided below.

• Toss the shishito peppers with oil until evenly coated. If grilling, thread onto metal or soaked wooden skewers to keep them together.
• Grill over medium-high heat for 10–15 minutes, turning every 2–3 minutes, until the peppers are well charred and blistered on all sides.
• Remove from heat, squeeze fresh lemon over the peppers, sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve warm.

FAQs

Serving suggestions

Grilled shishito peppers are flexible and complement many dishes. Serve them as a simple appetizer or use them to elevate other recipes.

• Serve them plain with lemon and flaky salt, or offer dips like Greek-style yogurt dip or bean-based hummus.
• Chop and stir into warm dips, like artichoke or white bean dips, for a smoky boost.
• Add chopped shishitos to scrambled eggs, frittatas, or omelets for a bright savory note.
• Use as a condiment alongside burgers, grilled fish tacos, or bowls.
• Stir into pasta salads, orzo, or vegetable salads for texture and mild heat.
• For additional flavor, toss with a splash of soy sauce or balsamic, or finish with sesame oil and toasted sesame seeds.

Recipe notes

• Broiler option: If you prefer not to grill, broil skewered peppers on a baking sheet, turning until blackened and blistered.
• Storage: Raw shishitos are best cooked within two days of purchase. Store cooked peppers in an airtight container in the refrigerator for 3–4 days.
• Variations: Toss peppers in soy sauce for umami, drizzle with sesame oil and add sesame seeds, or serve with your favorite sauce.
• Air fryer / stove-top: Do not skewer for these methods. Cook on medium-high heat (about 400°F in the air fryer), tossing every 2–3 minutes until charred.

Grilled Shishito Peppers with Lemon and Sea Salt — Recipe