When I went on a Yakitori kick a few years ago, there was one recipe I couldn't try - grilled shishito peppers - because I couldn't find them in Northeastern Ohio. Nowadays, shishito peppers are a regular item at my local grocery stores, right next to the Jalapeños. That's great, because shishito peppers are a quick and easy grilled side dish.
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To go on a tangent: It's amazing how easy it is to be an adventurous home cook nowadays. Ingredients that were only in specialty and ethnic markets are showing up at my everyday grocery store. I'm not going to stop going to my ethnic markets; I get great deals on rice and soy sauce, dried peppers and Mexican sparkling water. But, still, it's nice to be able to grab exotic ingredients while I'm filling my weekly shopping cart.
Where was I? Right, shishito peppers.
"Shishito" is an unfortunate name in English. My inner 8-year-old keeps giggling when I say it out loud.
Shishito peppers are a perfect grilled appetizer, because a little blackening on the skin brings out their sweetness. They have just a hint of hot pepper heat, enough to make them interesting, but not so much that you're suffering. And, my favorite part - they're bite sized. Grab the stem as a handle, and chomp down. If you're looking for a quick bite to tide everyone over while you finish the main course, or an easy side dish for Asian inspired grilling, check out these peppers.
Looking for more grilled peppers recipes? Try my Grilled Stuffed Jalapenos or Grilled Mini Sweet Peppers
Grilled Shishito Peppers Step By Step Pics
Toss the peppers with a little oil and salt
I don't measure the oil and salt - I just drizzle on a little oil, and sprinkle with a pinch of salt.
Grill the peppers
Grill the peppers until they are blistered and blackened in spots, about 2 minutes a side (depending on the heat of your grill). Enjoy!
Helpful Tips
- Grilling Heat Levels: Medium heat is the best balance of time and temperature for these peppers. But, if you are grilling a main course that requires a different heat level, you can make it work. The peppers are done when they are blackened in spots; don't worry about a specific time. I've done them on high heat, flipping them often to keep them from burning, and I have to get them off the grill in about 2 minutes.
- Peppers dropping into the grill: I put the peppers on across the grill grates, so they don't drop through. If you're worried about that, use a grilling basket or vegetable basket on your grill.
- Cast iron: If you don't have a grill, use a cast iron pan on your stovetop. Preheat the pan on medium heat until it is thoroughly heat-soaked, 5 to 10 minutes. Then, add the peppers and sear for 3 minutes, or until they are well browned on the bottom. (A little charred black won't hurt). Flip the blistered shishito peppers and cook them on the other side, about 3 more minutes, until they are browned on the bottom. Remove from the pan and serve.
Serving Suggestions
Shishito peppers make a great vegetable side dish for a grilled meal; you already have the grill lit, why not throw some peppers on there? I've had them recently with my Grilled Boneless Skinless Chicken Thighs, Grilled Thin Pork Chops, or Grilled Butterflied Chicken. Or, try the recipe in the background of my pictures - Grilled Teriyaki Ribeye Steaks.
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Grilled Shishito Peppers Recipe
- Total Time: 9 minutes
- Yield: 2-4 1x
Description
Grilled Shishito Peppers recipe - bite sized Japanese peppers, browned on the grill for an easy Asian appetizer
Ingredients
- 6- to 8-ounces shishito peppers
- 1 teaspoon vegetable oil (or olive oil)
- ¼ teaspoon kosher salt (a 2 finger pinch)
Instructions
- Season the peppers: In a small bowl, toss the shishito peppers with the vegetable oil and salt.
- Set up the grill for direct medium heat: Set the grill up for direct medium heat. On my Weber kettle, I light a chimney starter ¾ full of charcoal, wait for it to be mostly covered with ash, then pour it in a loose single layer. (This gives me a little more than half the grill with direct medium heat.)
- Grill the peppers: Put the peppers on the grate over direct medium heat and grill them, turning often, until the skin of the peppers blackens and blisters in spots, about 4 minutes. (You don't want completely blackened, just in spots). Move the peppers to a plate and serve.
Notes
Equipment
Grill (I love my Weber Performer kettle grill)
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Japanese
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Nutrition
- Serving Size: 2 ounces
- Calories: 26
- Sugar: 2.3 g
- Sodium: 79.2 mg
- Fat: 1.3 g
- Carbohydrates: 3.7 g
- Fiber: 1.6 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Storing Leftovers
Leftover shishito peppers can be stored in an airtight container for a few days in the refrigerator, or for a few months in the freezer. Cut the stems off and pack them in as tight as possible. They will get soft overnight, so I like to use leftover shishitos in other recipes, like I would roasted peppers.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Another recipe that grilled shishito peppers goes with is Yakitori Chicken Thighs. If you're looking for other grilled peppers, try my Grilled Mini Sweet Peppers, Grilled Stuffed Jalapeno Peppers, or Instant Pot Stuffed Bell Peppers.
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Linda Rorick says
Lucky you that you found Shishito peppers in your market. I've toyed with the idea of growing them myself, but none of the nurseries in my area carry the plants. I just can't grow seeds successfully. Love Shishito peppers!