Shishito Peppers | The Modern Proper

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(6) Shishito Peppers

Updated April 2, 2025 / By Holly Erickson & Natalie Mortimer

Only slightly more work than opening a bag of chips, and 1,000 times more exciting, these blistered shishito peppers are the salty, (sometimes) spicy nibble you need in your life. Categories

• Spring
• Summer
• Fall
• Appetizers
• Dairy-Free
• Gluten Free
• Low-Carb
• Vegan
• Vegetarian
• Whole30

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You’ll Never Order This in a Restaurant Ever Again: Blistered Shishito Pepper Edition

It’s not that they’re not a delicious thing to order at a restaurant, but the thing is, once you figure out how insanely easy it is to make this dreamy, healthy, salty, snacky, [insert gushing superlative here] appetizer at home, it’ll be hard to convince yourself to shell out restaurant cash for a little plate of these peppers. They’re just too easy! And too great to be reserved for times when you’re dining out. Once we got the hang of them, we were blistering shishito peppers at least once a week (and sometimes more often) all season long. Sprinkled with flakey salt, we truly cannot think of a better starter than these savory shishito peppers.

OK, But What Are Shishito Peppers?

Shishito peppers are small, bright green, somewhat wrinkled-looking peppers in the capsicum annuum family. Most of the peppers are very mildly spicy and even a bit sweet, but occasionally you’ll come across one that’s got some serious kick. Basically this shishito pepper recipe results in a really fun game of snack roulette, meaning that every now and then, someone will eat a hot pepper! It is said that roughly one in ten peppers are hot, but we’ve found a ton of variance—occasionally we’ll get a batch that’s almost entirely mild, and sometimes the breakdown is almost 50/50 spicy/mild. So, consider yourself warned! If someone at your table—kiddos, we’re looking at you—isn’t into spicy heat, make sure to warn them away from the peppers, or at least take a small bite of one first to check for spiciness. Shishitos are very similar to padrón peppers—which can be prepared in this way, too, btw!

How To Cook Shishito Peppers

When we say “blistered shishito peppers” we do mean blistered! Cooked quickly at high heat, these peppers are as fast as they are delicious. Here’s how to make them:

1. Heat oil over a high heat until it smokes.
2. Carefully put the peppers in the pan, careful not to overcrowd them. You may want to work in batches, depending on the size of your pan.
3. Turn the peppers after a few minutes, and finish cooking them. It should take just about four or five minutes total to cook the peppers. They’ll look blistered and wilted when they’re done.
4. Salt them generously and finish them with a bit of lemon zest.
5. Gobble! As soon as you can eat them without burning your mouth, eat them up!

Tools You’ll Need:

• Large skillet
• Tongs

Green & Munchy

More snacky green things to nibble on. Just add drinks and call it a party!

• Perfect Guacamole
• Green Bean Tempura with Curry Mayonnaise
• Jalapeño Poppers
• Grilled Asparagus with Balsamic Reduction

Tapas Party At Your Place!

If you try these, let us know! We’d love to know how this shishito pepper recipe worked for you. Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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Shishito Peppers Recipe

Updated April 2, 2025

By Holly Erickson & Natalie Mortimer

• Serves: 6
• Prep Time: 5 min
• Cook Time: 5 min
• Calories: 50

Description

Only slightly more work than opening a bag of chips, and 1,000 times more exciting, these blistered shishito peppers are the salty, (sometimes) spicy nibble you need in your life. Print Recipe Pin Recipe

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Ingredients

• 2 tablespoons extra-virgin olive oil
• 12 ounces shishito peppers
• 2 teaspoons lemon zest
• 2 teaspoons flaky salt

Method

1. Heat the oil in a large skillet over high heat. Once the oil is glistening, add the peppers in a single layer and cook undisturbed until they begin to blister, about 2 minutes. Using tongs, carefully turn the peppers. Cook for 2-3 more minutes, or until softened and blistered all over.

2. Transfer the peppers to a plate and sprinkle with the lemon zest and flaky salt. Serve warm.

Note: It is estimated that one in ten shishito peppers carry a little extra heat. We like to think this is the roulette of the snacking world.

Related Recipes

Nutrition Info

• Per Serving
• Amount

• Calories 50
• Protein 0 g
• Carbohydrates 3 g
• Total Fat 5 g
• Dietary Fiber 1 g
• Cholesterol 0 mg
• Sodium 377 mg
• Total Sugars 1 g

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Shishito Peppers

Questions & Reviews

Rated 5 stars by 6 readers

Ask a Question or Write a Review Name* Email* Comment Rating 5 4 3 2 1 Submit

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Questions 3 Reviews 6 Avg: 5 / 5

• Mariah

  Hey, I was wondering if you could tell me exactly how they should end up after cooking and if I could also just toast them?

  Sure you can try roasting them in the oven on 425F for 8-10 minutes until they have puffed up and look slightly charred. Hope you enjoy Mariah!

• Kari

  Can you suggest an aioli to go with these?

  Garlic Aioli, wasabi mayo or even just plain goat cheese would all be good!

• Amelia

  What pan do you use? Cast iron is my go to but I'm wondering if a traditional non stick may make more sense in this case.

  Hi Amelia, you can use either!

• Sterling

  5-star rating

  These quickly became our favorite pepper, we've grown 15 plants this year and will grow even more next year! We've used Lemon Juice instead of the zest, to similar effect :) And we've found that, in the case of overcrowding the pan you just have to turn/stir them more. We usually go 10-15 min to get them really browned. Beware of pop/splatter!

  Aren't they the best?! Love to hear you're growing so many, how fun!

• N

  5-star rating

  Delicious and easy!!!

  Thanks, so glad you love it!

• Grace

  5-star rating

  Quick, easy prep make for a delicious side dish.

  Thanks Grace, glad you loved it!

• EM

  5-star rating

  I am not a shishito pepper "person" but went on a farm tour recently where we were encouraged to pick them, so after getting home, I looked up recipes and found yours. I'm now a fan. These were AMAZING with goat cheese!!!!!

  Thanks EM, so glad you loved it!

• Tresa

  5-star rating

  Ok, these were crazy delicious. My new favorite appetizer!

  Thanks, so glad you love them!

• Jenn

  5-star rating

  I was feeling fancy so I made these to go with enchiladas the other night and they were so good! I've never had them and was presently surprised what a fun addition they were to the meal!

  These are so fun, glad you tried them and enjoyed them!

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