Seriously Irresistible Stir-Fried Shishito Peppers!
If you’ve never had blistered shishito peppers, you’re in for a treat! These vibrant peppers are a fantastic appetizer or snack, offering a mild, slightly sweet flavor with the occasional surprise of heat. In fact, when I worked in Michelin-starred restaurants in NYC, these little cuties were a favorite snack for chefs working the line. Salty, spicy, and perfect after a long service.
Why I Love This Recipe
Shishitos are quick to cook, require minimal prep, and pair beautifully with drinks or as a side to your favorite Asian-inspired meals.
For more restaurant-worthy appetizers perfect for snacking, try my crispy salmon rice paper roll-ups, kani salad with spicy mayo, or these irresistible crispy shrimp toasts next!
Jump to Recipe
Quick Ingredient Highlights
If you’ve never bought shishito peppers before, look for them near the other peppers at the store. They’re usually sold in clear plastic bags with tiny holes, not loose in bins like jalapeños or fresnos.
Have you heard the saying that 1 in 10 shishito peppers is spicy? Well, it’s true! Every time I make this recipe, there are always a few fiery ones that make my eyes water — and I like heat. Consider yourself warned. 😂
Should You Remove The Stems?
There’s absolutely no reason to remove the stem. In fact, this is what I like to grab onto when I pick them up. Still slightly messier than using a fork, but infinitely more fun to eat!
Serving Suggestions
Blistered shishitos are best served hot from the skillet with a sprinkle of kosher or flaky salt. Add soy sauce and sesame seeds for extra umami — they pair perfectly with Asian-inspired dishes like:
- Jammy, soft-boiled ramen eggs
- Miso-marinated salmon rice bowls
- Sesame-marinated ribeye steak
- Additional dipping sauces: ponzu, spicy mayo, or a simple squeeze of fresh lime or lemon juice.
Reheating Instructions
If you don’t eat them all on the first day (is that even possible?!), return the peppers to a hot skillet for a minute or two, just until warmed through. I’ve also chopped them up cold and added them to salads. (It works, trust me!)
Chef-Tested Tips!
- Use high heat and a neutral oil for a smoky char without burning.
- Don’t overcrowd the pan — cook in batches if needed.
- Season with salt immediately, and try adding honey, lime, or furikake for a fun twist!
Go ahead and enjoy your new favorite snack! You can thank me later. If you give this easy Blistered Shishito Peppers recipe a try — and you really should — please let us know by leaving a ⭐️⭐️⭐️⭐️⭐️ review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
15-Minute Blistered Shishito Peppers with Garlic
Equipment
Ingredients
- 1 Tbsp canola, vegetable, or grape seed oil (use a light oil that has a high smoke point)
- 1 tsp sesame oil
- 1 lb shishito peppers
- 2 cloves garlic, minced
- 1 Tbsp low-sodium soy sauce, can substitute tamari or coconut aminos, plus more for serving
- 1 tsp sesame seeds
- 1 tsp Kosher salt
Instructions
- Cook the shishitos peppers. Heat 1 Tbsp grape seed and 1 tsp sesame oil over high heat in a large cast iron or heavy bottom skillet until very hot, but not smoking. Add shishito peppers and cook, stirring often, until blistered on all sides. This can take 5-10 minutes depending on how hot your pan is. You're looking for the peppers to be tender, but not mushy.
- Toss with sauce. When the peppers are almost there, add garlic, 1 Tbsp soy sauce, and 1 tsp sesame seeds. Cook until garlic is fragrant, about 30 seconds then remove from heat. Sprinkle with 1 tsp Kosher salt, then serve immediately with additional soy sauce for dipping.
Notes
- Leftovers keep in the fridge for about 2–3 days in an airtight container. For the best flavor and texture, enjoy them the day they’re made, as they can become soft and lose their char over time.
- I don’t recommend freezing.
Ok, wow – I’ve made other shishito recipes before, but this one beats them all! I ran out of sesame seeds, so I’m sure it’s even better with those and will have to add next time I make them. Serving them tonight for dinner alongside your Korean Gochujang Chicken Meatballs. Perfect complement! As always, thank you for upping my food game!
Blistered shishitos forever! Our favorite recipe, so happy you enjoyed them too! xo, Ari
Definitely salt is a key! Had tried another pan fried recipe and it was underwhelming. Baked at 425- salted all then to half I added Thai sweet chili. Both were quite delicious.
Never had a shishito pepper before today…… now I’m in love! Had this for lunch and will be sure to buy more peppers/grow more peppers? in the future. Thank you for introducing me to such a lovely treat!
I call this ‘chef food’ because it’s what I wanted to eat after a long night working in a restaurant. Best combo of ingredients and I’m so glad you love it too! xo, Ari
Yum! Super easy and definately better than what I had in a restaurant over the weekend. Will make again
OMG – these were amazing! Such fun eating.
Thanks so much! I crave these!! xo, Ari
Omg I ate them all by myself and I NEED more. This is definitely going to be my new summer snack. Amazing
My absolute favorite bar snack!! And so simple to make at home. Thrilled you enjoyed, Karen! Cheers, Ari
We have a great harvest this year from our little garden and this recipe is perfect! Absolutely delicious and so easy to make!
Oh I’m jealous of your garden–we used to grow shishitos, but the last few years haven’t been as plentiful. This really is my favorite way to enjoy them! Thanks, Jo! Cheers, Ari
I haven’t made these in a long time so I lucked up and found your recipe! It was amazing. I also added a bit of ginger.
Okay these look incredible! Wish I could reach through the screen and grab one. Yum! Cheers, Ari
Easy and super satisfying. I used to eat something very similar to this at a Japanese restaurant that I loved. Sadly I don’t live in that city anymore. I grew 3 shishito pepper plants this year to try to recreate that dish at home. This was super close. Thanks for the excellent recipe.
A few summers back I was growing shishitos as well — they were so much better than what I can get at the store. I’m jealous of your three thriving plants, but so glad you enjoyed! Cheers, Ari