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    While shishito peppers are nothing new, they are my absolute favorite bar snack. I became obsessed with them after traveling in Japan, where these slender, finger-long peppers are commonly served at many izakayas or Japanese pubs. They come blistered and seasoned with a heavy hand of coarse sea salt and a squeeze of lemon giving them an addictive crunch that goes great with a cold beer.

    Shishito Peppers
    Shishito Peppers
    Shishito Peppers
    Shishito Peppers

    Recipe Breakdown

    Shishito peppers are sweet and mild Japanese peppers. However, about one in ten packs heat. If you like things spicier, substitute padrón peppers, which are shishito’s spicier Spanish cousin.

    Preparing these peppers is easy. Simply toss with a high-heat oil (like grapeseed) and cook over medium-high heat until blistered on all sides. You want to aim for slightly-charred peppers with a bit of crunch, not fully cooked. Think al dente. The whole process should take about 5 minutes. Then, toss with sea salt and a squeeze of lemon juice.

    For something different, sear in sesame oil and sprinkle with togarashi, a fiery Japanese spice blend, and coarse salt.

    Blistered Shishito Peppers

    Evan Kalman
    Shishito peppers are a common snack at Japanese pubs that come blistered and seasoned with flaky sea salt and a squeeze of lemon giving them an addictive crunch that goes great with a cold beer.
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Side Dish, Snack
    Cuisine Japanese
    Servings 6 people
    Calories 72 kcal


    • 1 lb 454 g shishito peppers
    • 2 Tbsp 30 ml grapeseed oil, or another high-heat oil
    • 1 lemon wedge
    • Flakey sea salt


    • Pre-heat a wide sauté pan over medium-high heat. Toss the peppers with the oil and then add them to the hot pan in a single layer and allow them to blister, about 2-3 minutes. Once they begin to char, give the pan a shake and char on the other side, about 2 minutes more. The peppers should be tender and charred places but still retain a bit of crunch.
    • Remove the peppers from the pan and drain on paper towels. Generously salt them and add a squeeze of lemon. Serve immediately.


    Calories: 72kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 7mgPotassium: 243mgFiber: 1gSugar: 4gVitamin A: 720IUVitamin C: 110mgCalcium: 11mgIron: 1mg
    Keyword lemon, shishito pepper
    Did ya eat that? Mention @add1tbsp or tag #add1tbsp!

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