Shishito Peppers Recipe
Blister tender shishito peppers in a hot skillet with olive oil until charred, then finish with fresh lemon zest and flaky sea salt for an easy, savory appetizer ready in 10 minutes.
Equipment
- Large Skillet
- Tongs
Ingredients
- 2 tablespoons extra-virgin olive oil
- 12 ounces shishito peppers
- 2 teaspoons lemon zest
- 2 teaspoons flaky salt
Instructions
- Heat the olive oil in a large skillet over high heat, then arrange the peppers in one uncrowded layer when the oil looks glossy. Leave them untouched for about 2 minutes, until raised beige and golden blister pockets appear on the bottom sides.
- Use tongs to turn the peppers and continue cooking for 2 to 3 minutes, moving them only as needed for even contact with the skillet. The peppers are ready when they are softened but still hold their shape and show blistering across the skins.
- Move the hot peppers to a serving plate and scatter the lemon zest and flaky salt over them. Serve while warm, when the citrus aroma is strongest and the skins remain tender-crisp.
Notes
Prep tip: Dry the peppers thoroughly and make a tiny slit or fork prick in each pod to let steam escape and reduce oil popping.
Texture tip: Do not crowd the skillet and let the peppers sit undisturbed for the first 2 minutes so blistered pockets can develop instead of steaming.
Reheating: Reheat leftovers in a hot, dry skillet rather than a microwave to help the skins regain light char without becoming rubbery.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 50kcalCarbohydrates: 3gFat: 5gSaturated Fat: 1gSodium: 377mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 45mgCalcium: 12mgIron: 1mg
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