15-Minute Blistered Shishito Peppers with Garlic

Blistered shishito peppers with soy sauce garlic and sesame in a skillet.

5 from 16 reviews

15-Minute Blistered Shishito Peppers with Garlic

Blistered shishito peppers are a quick, flavorful appetizer that’s as fun to eat as it is to make. These mild, slightly smoky peppers are tossed with soy sauce, ginger, and toasted sesame seeds for an irresistible appetizer or cocktail snack. Perfect for sharing… though there’s always that one spicy surprise in the bunch to keep things interesting. 😜

Prep5

Cook10

Total15

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Course: Appetizer, Side Dish, Snack

Cuisine: Asian, Japanese

Diet: Vegan, Vegetarian

Keyword: chef-tested recipe, how to cook shishito peppers, pan-fried shishito peppers, restaurant-worthy appetizer, shishito pepper appetizer, shishitos peppers recipe

Servings: servings

Calories: 79kcal

Author: Ari Laing

Equipment

Cast iron skillet

Spatula

Ingredients

1 Tbsp neutral oil
1 tsp sesame oil
1 lb shishito peppers
2 cloves garlic, minced
1 Tbsp low-sodium soy sauce or tamari if gluten-free
1 tsp ginger paste or freshly grated ginger, optional
1 tsp toasted sesame seeds
½ tsp Kosher salt

Instructions

Blister the shishito peppers. Heat 1 Tbsp neutral oil 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, 1 tsp ginger paste (if using), 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

Storage: Refrigerate leftovers in an airtight container for 2–3 days.
Reheat: Warm in a hot skillet for 1-2 minutes. Avoid the microwave, which softens the char.
Best fresh: They're at their best the day they're made. Chop leftovers cold into salads, fried rice, or eggs. I don't recommend freezing.

Nutrition

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