This easy shishito peppers recipe brings bold, restaurant-style flavor—blistered to perfection, finished with sea salt and citrus zest. and ready in 20 minutes.
We first fell in love with shishito peppers at one of our favorite bars—served blistered, salty, and paired with a cold craft beer. These little green gems are mostly mild, but every now and then one packs a punch. That little surprise? It's what makes them so addictive.
This easy shishito peppers recipe is our homemade take on the bar snack we crave. We soak them in orange juice, roast them until charred, and top them with flaky salt and zest. It's light, healthy snacking—right up there with our Cauliflower Bites and Spicy Edamame.
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Ingredients
- SHISHITO PEPPERS: fresh shishito peppers (if you can't find shishitos, Pimento de Padrón peppers are the closest variety).
- ORANGE: for zest and fresh orange juice. Navel oranges, Valencia oranges, or blood oranges work
- RED PEPPER: use mini red peppers or red bell pepper, thinly julienned
- RED PEPPER FLAKES: dried red pepper flakes add a kick
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- SALT: coarse sea salt or coarse kosher salt
*see recipe card for quantities.
🔪 Top tip
Eat the whole shishito pepper (seeds and all), just not the stem.
Instructions
- Zest Orange: Zest one orange and set aside
- Soak Peppers: Juice orange and place in medium mixing bowl. Add crushed red pepper and shishito peppers. Toss to coat. Soak.
- Bake: Preheat oven to 400° F. Remove peppers from orange juice and place on baking sheet. Sprinkle with red peppers and drizzle with olive oil. Bake peppers for 12-15 minutes (until peppers are blistered).
- Remove from oven and place in serving bowl. Salt and toss with orange zest.
- Serve warm.
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Substitutions and Variations
- Dip them: in Beer Cheese Dip , Black Bean Hummus or soy sauce
- Sprinkle them: with smoked salt, truffle salt, toasted sesame seeds, or lemon zest
- Customize this shishito peppers recipe with toppings like smoked salt or sesame oil for more bold flavor
Storage
- Store uncooked peppers at room temperature or in the refrigerator for up to 10 days.
- Cooked peppers should be eaten immediately. They do not taste as good the next day.
FAQ
You can find shishitos at most specialty grocery stores (like Whole Foods or Trader Joe's). You can also find them at local farmers' markets.
Shishito peppers are a small, slender Japanese pepper known for their mild flavor and thin skin. While most are sweet and mild, about 1 in 10 carries a surprise burst of heat—making them a fun, unpredictable snack. They’re popular roasted or blistered and served with simple toppings like sea salt or citrus.
Most shishito peppers are mild, with a Scoville rating of 50–200 SHU (much lower than a jalapeño). But occasionally you’ll bite into a hot one, which is part of their charm. The randomness adds an element of surprise that makes this appetizer feel like edible roulette.
The classic method is to blister them quickly in a hot skillet or oven. In our easy shishito peppers recipe, we roast them at high heat after a citrus soak. This brings out their natural sweetness and gives them that irresistible char without the need for frying.
You can usually find fresh shishito peppers at major grocery stores (especially in summer), Asian markets, or farmers' markets. Look for firm, bright green peppers with smooth skin. They’re typically sold in 6–8 oz bags, which is just right for this recipe.
These peppers are a perfect match for craft cocktails, cold beer, or small plates like our Cauliflower Bites, Spicy Edamame, or Blackened Salmon. Their charred, citrusy flavor also pairs beautifully with creamy dips or simple aioli.
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Shishito Peppers recipe
This easy shishito peppers recipe brings bold, restaurant-style flavor—blistered to perfection and finished with sea salt and citrus zest.
- Total Time: 20 mins
- Yield: 2-4 portions 1x
Ingredients
- 1 quart fresh shishito peppers
- 1 orange
- ¼ C red pepper, thinly julienned
- 1 Tbsp red pepper flakes
- 2 Tbsp olive oil
- coarse salt to taste
Instructions
- Zest one orange and set aside
- Juice remaining orange (to equal ¼ C) and place in medium mixing bowl. Add crushed red pepper and shishito peppers. Toss to coat.
- Preheat oven to 400°F.
- Remove peppers from orange juice, place on baking sheet and sprinkle red peppers on top and drizzle with olive oil.
- Bake for 12-15 minutes or until peppers are blistered.
- Remove from oven and place in serving bowl. Salt and toss with orange zest.
- Serve warm.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Appetizer
Nutrition
- Serving Size: 8 peppers
- Calories: 148
- Sugar: 8.5 g
- Sodium: 783.7 mg
- Fat: 10.3 g
- Carbohydrates: 13.3 g
- Protein: 2.2 g
- Cholesterol: 0 mg
Jackie says
This recipe is so easy, yet gives such bold flavor. It's definitely on repeat at our house.