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Blistered Shishito Peppers {Whole30, Paleo, Vegan}

Addicting and so poppable, Blistered Shishito Peppers are a cult favorite snack/appetizer. Salty, delicious, and so simple to make, you’ll fall hard for these roasted shishito peppers.

a blistered shishito pepper dipping a pardon pepper into a spicy dipping sauce

I freaking hate peppers, but damn I love me some shishito peppers! I love them so much I once yelled at a waitress because the restaurant we were at didn’t have them on the menu anymore. As a former waitress myself, I later apologized to her. I may have cried too. Who knows. 

Stop judging me!

It wasn’t my proudest moment, but I was newly pregnant and counting down the moments until all food was no longer welcome near me.

These blistered shishito peppers are so poppable and delicious. If you put them out at a party with Addicting Feta Stuffed Grilled Tomatoes you may just have a stampede and riot on your hands.

When is the last time you saw a fight break out over vegetables?

What Does a Shishito Pepper Taste Like?

Shishito peppers, which might also be labeled as padron peppers, are slightly sweet and mild. They adapt well to a quick stir fry in a super hot pan. I adore mine with a little sesame oil and soy sauce (coconut aminos for Whole30/paleo), but some people love a balsamic drizzle or even some grated Parmesan cheese on top.

Whatever you do, make sure to add a healthy pinch of kosher or another flaky salt (I use Maldon which is so versatile in cooking) to the finished stir-fried shishito peppers just prior to serving. The finishing salt takes these roasted peppers to the next level.

The easiest way to eat these little green gems is with your hands. Miss Manners would give you the side-eye until she tried them herself. Grasp it by the stem, and bite the pepper up to the base of the stem. Troy considers one pepper is equal to one bite, but for me, it is two chomps. Cause I’m a lady.

Dammit.

Shishito pepeprs, sesame oil, and other ingredients for making blistered shishito peppers

Are Shishito Peppers Hot?

Not generally. But, beware because one pepper in every ten(ish) is spicy AF. 

It is kind of a fun game of chicken while you’re happily chomping them during dinner. Nothing like a little danger while you eat a meal, right?

How to Cook Blistered Shishito Peppers 

*Detailed and printable recipe card is available at the bottom of this post.

Pro tip: for best results use a cast iron skillet or a wok. Do not use a non-stick pan as it will prevent the blistering effect you’re looking for.

Heat the oil over medium-high heat. Add the peppers, and stir to toss. Let the peppers sit and blister for a few minutes. Stir, and let sit again until they are blistered but still firm.

Roasted shishito peppers in a wok

Add the coconut aminos and stir again. Top with sesame seeds and a healthy pinch of flaky salt and serve immediately with a creamy dipping sauce like Sriracha Vegan Aioli (aka, mayo-free goodness). Not dairy-free? You’ll flip for this zesty Sweet Potatoes Fries Dipping Sauce which combines Greek yogurt with thousand island flavors.

a bowl of roasted shishito peppers with a bowl of dipping sauce

Pro Tips/Recipe Notes

  • The key to getting an amazing blister without making the peppers soggy is to cook them fast and hot. You want a high temp and a very hot preheated wok/cast iron so they start cooking the second they hit the pan.
  • You can sub in soy sauce for the coconut aminos if you’re not Whole30/paleo.

More Recipes Like Blistered Shishito Peppers

Blistered Shishito Peppers WEIGHT WATCHERS POINTS

One serving of Blistered Shishito Peppers has 1 WW Freestyle SmartPoints.

Making this recipe or others?

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a bowl of roasted shishito peppers with a bowl of dipping sauce
Print
5 from 4 votes
Blistered Shishito Peppers {Whole30, Paleo, Vegan}
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
 

Addicting and so poppable, Blistered Shishito Peppers are a cult favorite snack/appetizer. So simple to make, you'll fall hard for these peppers.

Course: Appetizer, Side Dish
Cuisine: Fusion
Keyword: Japanese peppers, shishito peppers, stir fry peppers
Servings: 4
Calories: 32 kcal
Ingredients
Instructions
  1. In a wok or cast iron skillet (do NOT use non-stick), heat the sesame oil over medium-high heat. 

  2. Add the peppers, and stir to toss in the sesame. Let the peppers sit and blister for a few minutes. Stir, and let sit again until they have reached your desired level of blistered. (3-5 minutes)

  3. Add the coconut aminos and stir to coat. 

  4. Transfer peppers to a bowl, and sprinkle with sesame seeds and a healthy pinch of kosher salt.  Serve immediately.

Air Fryer Instructions
  1. Add the peppers to the basket of your air fryer. liberally spray with olive oil cooking spray.

  2. Cook at 350 F for 7-10 minutes, shaking the basket midway. Cooking time will depend on the size of your peppers and how "done" you want them.

  3. Add the peppers to a bowl and toss with the sesame oil and coconut aminos.

Recipe Notes

The key to getting an amazing blister without making the peppers soggy is to cook them fast and hot. You want a high temp and a very hot preheated wok/cast iron so they start cooking the second they hit the pan.

 

You can sub in soy sauce for the coconut aminos if you're not Whole30/paleo.

Nutrition Facts
Blistered Shishito Peppers {Whole30, Paleo, Vegan}
Amount Per Serving (4 ounces)
Calories 32 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 10mg0%
Potassium 198mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 0g0%
Vitamin A 420IU8%
Vitamin C 91.2mg111%
Calcium 11mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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22 comments on “Blistered Shishito Peppers {Whole30, Paleo, Vegan}”

  1. What is the sauce in the picture and is It whole30 / what’s the recipe???

  2. Yum! I have been excited to try this since you shared your recipe and finally found the peppers. Delicious! Thanks so much for sharing.

  3. So it would seem that my batch of peppers all came from the spicy AF, tears at the dinner table, molten lava patch! Like 2 of the whole batch were not nuclear. My family thought I was trying to kill them.  I can laugh about it now that my mouth isn’t on fire

    • Where did you get these fire peppers Izzy? Are you sure they were marked as shishito? I’ve been eating them for 15 years and have maybe had 12 spicy ones in that entire time.

      • My local grocery store. I suspect they were something else than. They were actually in s bin with no label but they looked just like yours. I don’t know what else they could have been??

      • Shishitos are always sold in bags or a carton and well labeled. I’ve NEVER seen them in a bin. You definitely got something other than shishitos!

  4. Am staying with a friend in Mallorca for the weekend. We just went to the local food shop and there were padron  peppers. I hadn’t ever cooked them before but eaten them here on several occasions. Had a feeling you had a recipe so I did them. She had Maldon smoke salt and they were delish!  Thank you!

  5. I set out to demolish this whole bowl by myself (1lb)… but it became a battle of him vs her. Luckily my husband grabbed some spicy ones and spicy food gives him the hiccups so, advantage me. I can only find the peppers at Costco this time of year, but we thoroughly enjoyed them!

    • Ha, laughing that your hubs got all the spicy ones! That’s what he gets.

      So glad you both enjoyed them. I’m adding them to our Trader Joe’s list for later this week because you have my craving them.

  6. We plant about a gazillion shishito plants in our garden every summer. All of our adult children and spouses (and a grandbaby as of a couple of days ago) come to dinner every Sunday and they all eagerly await the summer day when shishitos finally make an appearance on the dinner table.  Especially my youngest who can’t stand peppers.  I plant many pepper varieties, not because we love any besides these, but because I think pepper plants are one of the prettiest of the garden plants.

    • You’re so right; peppers are gorgeous to see growing! Do you also plant padrons?

      • I don’t think I’ve ever heard of padrons.  And honestly I hadn’t heard of shishitos until a few years ago when my neighbor blistered them for us one night and I was hooked.  Now it’s a must-have in our garden.

      • Right? They are impossibly addicting! I’m going to try to grow them this summer. I’ve never really grown peppers but tomatoes do well even in our coastal climate.

  7. Oh, Yum!

    I like these, but I LOVE padron peppers (very similar) which are common tapas in Spain. I’d recommend getting both kinds if you are going to grow them next season. I am also thinking that a little smoked paprika on these would not be unwelcome. I do put shishito peppers out every now and then when we have guests (or I host Bunco). I don’t know how easy it is to find padron or shishito pepper seeds, but you can get little plants sent to you in the mail (they looked sad when they arrived, but perked up nicely) if you can’t find seeds or another seedling source. I’ve seen shishito peppers at Trader Joe’s and Sprouts, just FYI for readers. P.S. That snow looked so beautiful! I used to live in NY when I was young, and one of the things I remember is my mother waking us with a whispered, “It snowed last night. Go look!” and everything would be covered with pillows of shining whiteness, completely unblemished. Soooo pretty! My mother didn’t care what the weather was. With three kids and a dog in a 950 sq.ft. house, she bundled us up and sent us outside every day. She called it “blowing the stink off the kids.”

    • You must have a more distinct palette because I can’t taste the difference between them! I’ve found both at my grocery store and use them interchangeably.

      The magic of new snow is so powerful, isn’t it?

      • Padron peppers are a bit milder (but still zippy – they aren’t like mini bell peppers), with only a few being on the spicier side – a surprise at times. I got the pepper plant seedlings online, since it seemed like growing from seeds was more than I was willing to do, and I was unsure about the outcome, since I am not much of a gardener.

  8. easy to make and good flavor!

  9. Have you considered growing them yourself? Maybe even keeping a couple plants alive in the house over the winter so you can have them out of season? Did you save the seeds?