Seared Shishito Peppers

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These Seared Shishito Peppers are such a crowd pleaser and couldn’t be easier to make!  

Legend has it that 9 out of 10 shishito peppers are very mild, but that the tenth pepper has some major heat!  Well, that isn’t just legend, it’s true, but don’t worry, the hot ones aren’t that hot.  The Loon may say differently, but I think the hot ones are awesome.

Seared Shishito Peppers


We were turned onto these gems of a treat at a restaurant, of all places, in Boston by famed chef and owner Michael Schlow at his restaurant Tico.

With one bite, we were hooked.

Just take a look at these babies…

Amazing shishito peppers


There is something addictively delicious about Seared Shishito Peppers. And they are so much fun to prepare on a hot skillet, and they are so easy!

That’s what makes them so great for serving while entertaining. Friends and family love to watch as the peppers gently sear on the stove in a little oil with shallots.

Lime zest and coarse sea salt is the only garnish you need to put these over the top!

Watch us make this crowd-pleasing dish and then see the recipe below!

Seared Shishito Peppers on a white plate

Seared Shishito Peppers

These seared shishito peppers really might be the perfect finger party food appetizer. So delicious and so simple to make. They are mild (well, most of them are) and so flavorful. Delicious!
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Course: Appetizer
Cuisine: Appetizer
Keyword: Easy Appetizer, Peppers, Shishito
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 people
Calories: 33kcal


  • 2 tbsp oil vegetable, olive or sesame
  • 1 shallot minced (optional)
  • 12 oz. shishito peppers
  • Zest 1 lime
  • Coarse sea salt to taste


  • Heat the oil over medium heat.
  • Saute the shallots until soft, about 2 minutes.
  • Toss in the peppers, and cook, stirring occasionally.
  • After the pepper skins have started to blister slightly, add a pinch of the lime zest and a pinch of the sea salt. Stir to incorporate.
  • Once tender and lightly blistered (about 8 - 10 minutes), remove from heat.
  • Transfer to serving platter and garnish with a little more lime zest and sea salt (to taste).


Calories: 33kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg
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  • Hi Kris- thank you for the kind words. You and Wesley are my go-to guys for most recipes. One think I’m extremely fond of is Vietnamese cuisine. I was wondering if you could research “catfish is clay pot”. It’s delicious and think it would be very popular, at least with me! Thanks for all you two do

  • These were incredible. The lime zest, maldon salt and peppers, I ate the whole bag myself. Another fantastic recipe. Thanks, Chris and Wesley

    • Hi Mark! We LOVE that you made the shishito peppers! That’s an old post but we do love them! The flavors are simple but really work together! Thank you for sharing! You’re the best!

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