7-Minute Blistered Shishito Peppers - Sweet & Savory Appetizer (original) (raw)

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Blistered Shishito Peppers are a quick and easy appetizer that’s ready in just 10 minutes, with a perfectly smoky, charred flavor.

Shishito Peppers are a Party Must and ready in 10 minutes.

I love how fast and fun these blistered shishito peppers are! In case you aren't familiar, Shishito peppers are small, green Japanese peppers with a mild, slightly sweet flavor, but every so often, one surprises you with a little heat. I usually pick them up at Trader Joe’s or Whole Foods, though many regular grocery stores carry them as well. They're the quickest appetizer or side dish to make and always disappear fast!

If you love appetizers, try Bacon Wrapped Dates, Sausage Balls, Patatas Bravas, or Burrata Appetizer.

How to cook Shishito Peppers:

Cook the Peppers: Heat a pan over medium heat, then add oil. Increase to medium-high once the oil is hot, and add shishito peppers in a single layer. Cook undisturbed for about 45 seconds, then turn occasionally until blistered on all sides, about 4–5 minutes total.

Add Flavor & Serve: Just before removing from heat, sauté ginger briefly, then drizzle in soy sauce and honey, tossing to coat. Transfer peppers to a plate, sprinkle with salt and sesame seeds, and serve plain or with a simple aioli (like the one from my crab cakes recipe).

• ▢ 1 Tablespoon olive oil, (15mL)

• ▢ 8 oz fresh shishito peppers, (225g) *see note

• ▢ 1 teaspoon fresh ginger, (3g), minced

• ▢ 1 teaspoon low-sodium soy sauce, (5mL)

• ▢ 2 teaspoons honey, (14g)

• ▢ Sea salt or flake salt, , for garnish

• ▢ Sesame seeds, , for garnish, optional

• ▢ Aioli sauce*, , optional, for dipping

• Heat a large cast iron skillet over medium high heat. Once hot, add oil. Once hot, add peppers, spreading them out in an even layer.
  1 Tablespoon olive oil, 8 oz fresh shishito peppers

• Cook undisturbed for 45 seconds or so, until browned on bottom. Turn them and continue cooking, turning them every so often, until blistered on all sides. Should take about 4-5 minutes.

• A few seconds before removing them from heat, add ginger to the pan and sauté. Drizzle peppers with soy sauce and honey and toss to combine.
  1 teaspoon fresh ginger, 1 teaspoon low-sodium soy sauce, 2 teaspoons honey

• Remove to a plate and garnish with salt and sesame seeds.

*I buy shishito peppers from Trader Joes or Whole Foods, but you may find them in the produce section at your local store.

Variations:

• *Dip them: Serve them with a simple aioli sauce–I use this aioli sauce from my crab cakes recipe.
• Make them Spicy: Mix honey with a tiny bit of sriracha or hot chile sauce and drizzle over the peppers. Or, add some crushed red pepper flakes.
• Fun Garnishes: One of my favorite ways I’ve seen these served as an appetizer was with chopped fresh mint, basil and cashews on top.

Calories: 61kcal, Carbohydrates: 7g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 51mg, Potassium: 181mg, Fiber: 2g, Sugar: 5g, Vitamin A: 531IU, Vitamin C: 25mg, Calcium: 7mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe February 2023. Updated August 2025.

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Published August 30, 2025

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.