Grilled Shishito Peppers are loved by all, given their unique flavor, slightly smoky burnt taste, and slightly crunchy but also soft, charred edges. They're easy to make too, once you know how to cook them. This shishito peppers recipe makes an irresistible gourmet appetizer. This easy and healthy recipe is brimming with sweet and spicy flavors. A beautiful finger food appetizer or snack to wow the crowd.
These blistered shishito peppers can be made on the stove top or outdoor grill. I also love making them in the air fryer. Similar to Corn Fritters, Zucchini Fritters and Fried Pickles this is our family favorite air fryer recipe.
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A plate full of grilled corn and peppers, sea salt crystals and sun kissed lemon juice !! With a side of frosty cold drink while some harmonious music is playing in the background. Are you feeling the beach vibes yet?
These cute and flavorful sweet chilis with a fiery punch every now and then makes you feel and taste perfect summer instantly. They are addictive ! And they are such charming conversation starters.
We love Shishito peppers in my family and friend circle. It's a sensory delight full if varying flavors and textures. There is interchanging harmony of spicy, sweet, salty and sour. They make such a charming appetizer.
Ingredients
In summer months, corn is abundant around us. So I decided to mix it for a wonderful sweet and peppery dual action.
- Shishito Peppers : Find them Asian Food section in most grocery stores.
- Corn Kernels : fresh preferred but you can also use frozen corn.
- Seasoning : Olive oil, flaky sea salt ( or kosher salt and fresh lemon or lime juice
- Togarashi Seasoning : We LOVE this Japanese Shichimi Togarshi Seasoning. This seven spice mix has perfect balance of spice, citrus and umami. A must try! but if you don't have it easily available, simply skip it.
I am keeping the seasoning to very minimal. My goal is to let the produce take the center stage and shine with the flavors.
Variations
- You can easily add the seasoning of your choice to make it more personalized. If you want to add velvety texture, add creamier dressings like ranch, Avocado cilantro Lime Dressing or Mexican style Crema.
- If you want to add variety of flavors try all purpose seasoning like 21 Seasoning Salute or Everything But Bagel. Sprinkle of Maldon salt alone is amazing !
- For prominent Asian flavors, choose sesame oil, soy sauce ( or tamari or liquid coconut amino for gluten free version ) drizzle with sesame seeds. Fresh sprinkle of herbs like cilantro or chives also elevates the flavors so does edible flowers like viola or pansy.
- I am using grill pan but you can also use cast iron skillet, grill basket on charcoal grill to make this recipe.
Pro Tips
Buy the shishito peppers when they are between two inches and five inches long. They should be bright green and firm. Older peppers taste woody.
You can grill these peppers outdoors on the grill or indoors on the stove top. They grill, char and blister pretty quickly. So very minimal cooking time is involved.
Grill these peppers without any seasoning. I always season them after they are off the heat so the flavoring doesn't burn and create a bitter after taste.
This Stovetop 2-Burner Reversible Grill Griddle is my favorite kitchen appliance to make indoor grilling. Being in Chicago we have very limited months of outdoor cooking opportunities. So this indoor grill is heavily used in my kitchen.
How to make ?
Start off by thoroughly cleaning the peppers under cold water. Many times dirt and dust gets accumulated in the creases of these wrinkly peppers. SO I prefer to run them through the cold sprinkler spray for couple minutes tossing in between.
Drain the water and pat them dry completely using a paper towel. The moisture on the peppers will make them limp so make sure to dry them completely.
Heat a large skillet (preferable cast iron) over medium heat. Wait few minutes so skillets gets hot. Add the oil. As oil sizzles, add the peppers. Spread out into one layer and allow to cook for 2-3 minutes or until they look charred and blistered on the underside.
Add the Corn and let it sizzle along the way.
Flip the peppers and repeat on the other side, another 2-3 minutes. Turn off the heat.
Remove the peppers and corn from the heat and sprinkle with salt and lemon juice and seasoning if using. Toss everything well in a bowl. Serve immediately.
If the peppers look blistered, but not soft, cover the pan and turn the heat down to low and cook another minute or two. If you prefer them slightly crunchy, this step is not necessary.
Serving Suggestions
As an Appetizer : Serve it with Apple ginger Chutney, Cilantro Jalapeño Hummus or Peach Chutney as a dipping sauce. Greek Tzatziki Sauce also makes excellent dip.
As A side : These Japanese shishito peppers recipe can be used as a side dish to grilled meats, barbeques or other hearty meals. We love to pair it with Spicy Rice Ramen Noodles Soup and Rice Noodles Stir Fry.
As a Snack : Similar to Crispy Kale Chips , Instant Pot Boiled Peanuts and Roasted Chickpeas, I love to munch on this savory addictive snack.
Our Popular Healthy Snack/ Appetizer Recipes
- Chili Garlic Edamame
- Easy Italian Bruschetta
- Crispy Fingerling Potatoes
- Air Fryer Cauliflower Wings
- Zucchini Fries
Questions?
If you haven't tried Shishito peppers yet, you must ! These cute wrinkly sweet peppers are widely available in Japanese or East Asian produce markets like Mitsua Market and H-Mart. Many specialty grocery stores have them. Sometimes farmers markets carry them too. I often get mine from Trader Joe's.
The taste of these finger long, thin skinned peppers is very intriguing to say the least. Most of the peppers are pungent and sweet. But that can be unpredictable. HOWEVER, about one in every ten peppers can be SPICY HOT. Just by looking at them, you can't pinpoint which one. So as one of our friend calls it, "eating them is like playing a Russian Roulette"
So be prepared for a strike of heat every now and then. And if you are serving the crowd of light palates, do tell them. The Guessing Game of Getting a spicy pepper makes it so much more fun to eat them.
They're part of the Capsicum annuum family, which includes red, yellow and green bell peppers. These peppers are very popular in the US and originated in Japan. More information about them can be found on Wikipedia.
If you can't easily find Shishito peppers, don't feel bad. Padron peppers work just as well and so do Anaheim peppers. Look for mild / sweeter variety of peppers ( milder than Jalapeño) and you are good to go.
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📖 Recipe
Grilled Shishito Peppers
Ingredients
- 1 pound Shishito Peppers
- 1 Cup corn
- 1 Tablespoon oilve oil
- ½ teaspoon Shichimi Togarashi Seasoning
- Sea Salt per taste
- Juice of 1 lemon or lime
Instructions
- Heat a large skillet (preferable cast iron) over medium heat. Wait few minutes so skillets gets hot. Add the oil. As oil sizzles, add the shishito peppers. Spread out into one layer and allow to cook for 2-3 minutes or until they look charred and blistered on the underside.
- Add the Corn and let it sizzle along the way. Flip the peppers and repeat on the other side, another 2-3 minutes. Turn off the heat.
- Remove the peppers and corn from the heat and sprinkle with salt and lemon or lime juice and seasoning. Serve immediately.
Notes
Nutrition
This recipe was originally published on June 11, 2019. We added air-fryer shishito pepper cooking instructions and republishing it on August 20, 2021.
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Debi
These look so good. I'll make these and put them on my veggie burgers for a nice kick! And I love that you added corn to the mix!