Charred Shishito Peppers

These will be your new go-to appetizer or side dish once you try them! They are amazing dipped in garlic aioli or sriracha mayo. Careful, 1 in 10 peppers are hot!

Charred shishito peppers
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins


  • 8 ounces shishito peppers

  • 2 tablespoons avocado oil

  • ½ lemon

  • coarse sea salt to taste


  1. Rinse shishito peppers, then dry thoroughly so no moisture remains. Use a sharp knife to randomly poke peppers to prevent steam from building up when charring. Toss peppers with oil in a large bowl.

  2. Preheat a cast iron skillet over medium-high heat. Place peppers in the skillet in a single layer, working in batches if necessary to prevent overcrowding.

  3. Cook for 2 minutes without moving the peppers. Peppers may sizzle and pop. Turn peppers over and cook for 2 minutes more. Turn heat off and squeeze lemon over the peppers, then sprinkle with coarse sea salt.

Cook's Note:

Use any high-heat oil such as avocado or peanut oil. You may use olive oil in a pinch, but it can smoke up your kitchen.

Nutrition Facts (per serving)

87 Calories
7g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 87
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 4%
Sodium 4mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 5%
Protein 1g
Potassium 211mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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