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Grilled shishito peppers are a flavorful appetizer or side dish! This easy recipe only takes minutes and can be served alone or with your favorite dipping sauces.
Have you ever come across shishito peppers on a restaurant menu? These small green peppers are a real treat and perfect for grilling.
I always snap them up when I see them at the farmers market, and I’ve also tried my hand at growing them at home.
When grilled, shishito peppers develop a smoky flavor and a slight char that adds to their appeal. You might think pepper = hot, but don’t worry. Shishito peppers are known for being mild, making them suitable for most tastes.
This recipe is not only easy to prepare but also an excellent option for a quick snack or appetizer during gatherings. We love to make them to have alongside bison burgers or as part of a party spread.
You’ll love the simplicity and deliciousness of these grilled peppers!
What are shishito peppers?
Shishito pepper are a variety of pepper that originated from Japan. It has become popular in the United States as our interest in chile peppers and hot sauces have grown, and now shishito peppers are often featured on restaurant menus.
These peppers are somewhat wrinkled in appearance, and are only about four inches long when harvested. Shishito peppers are green and turn red if they are left on the plant longer.
Shishito peppers are usually mild, with a Scoville rating of 50-200, averaging around 125.
Considering the jalapeño averages around 5,000 Scoville units, the shishito isn’t spicy at all! However, one pepper in every 15 or so can be hotter, ranging up to 1,000 Scoville units. Still not as hot as a jalapeño, but that unexpected kick can send you grabbing for your drink!
Ingredients for grilled shishito peppers
Shishito peppers – Look for peppers that are not wilted or with brown spots. You do not need to remove the stems; in fact, leaving the stems on makes it easier to dip the peppers in your favorite sauces.
Olive oil – If you don’t have olive oil on hand, you can use another neutral cooking oil. Do not grill with sesame oil, which has a lower smoke point.
Salt and pepper – For seasoning. I only use a little pepper on the grilled shishitos, but I love to add coarse or flaky salt!
How to grill shishito peppers
First, prepare your grill for medium-high cooking. This is about 425°F.
Toss shishito peppers with a small amount of olive oil in a bowl. You want to prevent the peppers from sticking, but not cause any flareups in your grill.
Add the peppers to the grill basket in a single layer.
Set the basket on the grill and cook, turning the peppers occasionally, until wilted and blackened in spots. This will take about 8 minutes.
Remove the peppers from the grill and place in a serving bowl. Sprinkle with salt and pepper to taste.
Serve with your favorite sauce.
Try serving with a squeeze of fresh lemon juice over the top or a drizzle of sesame oil.
Flaky or coarse salt is excellent on grilled shishito peppers. Give smoked salt a try!
Sprinkle with toasted sesame seeds or togarashi seasoning.
Serve with your favorite sauces, like my easy tahini sauce. Simply whisk together tahini, water, lemon juice, cardamom, and salt to taste.
If you don’t want to fire up the grill, you can also cook the shishito peppers in a cast iron pan over medium heat. Stir or turn the peppers often until charred and blistered, about 10 minutes.
Can’t find shishito peppers? Swap in padrón peppers, a similar Spanish chile that is slightly hotter.
Enjoy these easy poppable grilled shishito peppers today!
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Grilled Shishito Peppers
- 1 pound shishito peppers
- 1 tablespoon olive oil
- Coarse salt, to taste
- Ground black pepper, to taste
For optional sauce
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 teaspoon ground cardamom
- Pinch fine sea salt
- Heat grill to medium high (about 425°F).
- Wash peppers and pat dry. Toss in a bowl with olive oil, then put in a grill basket in a single layer. Grill, turning peppers occasionally, until peppers are blackened in places and look a bit wilted, about 8 minutes.
- To make the optional sauce, whisk together tahini, lemon juice, water, cardamon, and fine salt.
- Place peppers in a serving bowl and sprinkle with coarse salt and black pepper.
- Nutrition estimate includes sauce.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…