Crispy Blistered Shishito Peppers with Sea Salt
A quick and easy snack featuring blistered shishito peppers sautéed in olive oil and finished with flaky sea salt. Perfect for busy evenings or casual get-togethers, offering a mild smoky flavor with an occasional spicy surprise.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 2 servings 1x
- Category: Snack
- Cuisine: East Asian
Ingredients
Scale
- 8 ounces fresh shishito peppers (about 225 grams)
- 1 tablespoon olive oil (15 ml)
- Pinch or two of flaky sea salt (such as Maldon or fleur de sel)
- Optional: lemon wedge for squeezing before serving
Instructions
- Rinse the shishito peppers under cold water and pat them completely dry with paper towels.
- Place a cast iron skillet or heavy-bottomed pan over medium-high heat and let it get really hot.
- Pour 1 tablespoon of olive oil into the pan and swirl to coat.
- Add the shishito peppers in a single layer, avoiding overcrowding; cook in batches if necessary.
- Let the peppers cook undisturbed for 2-3 minutes until blistered and charred on one side.
- Use tongs to turn the peppers occasionally, allowing all sides to blister evenly.
- Cook for a total of 6-8 minutes until peppers are tender but still have a slight bite.
- Transfer the peppers to a serving bowl or plate.
- While still hot, sprinkle with flaky sea salt to taste.
- Optionally, squeeze a bit of lemon juice over the top before serving.
Notes
Dry the peppers thoroughly before cooking to ensure proper blistering. Use medium-high heat and avoid overcrowding the pan to prevent steaming. Season with salt only after removing from heat to maintain crispiness. About 1 in 10 peppers may be spicy, adding a fun surprise.
Nutrition
- Serving Size: About 4 ounces (115
- Calories: 90
- Sugar: 2
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 5
- Fiber: 2
- Protein: 1
Keywords: shishito peppers, blistered peppers, crispy snack, easy appetizer, sea salt, quick recipe, vegan, gluten-free