Crispy Grilled Shishito Peppers with Sea Salt
A quick and easy recipe for crispy grilled shishito peppers seasoned with flaky sea salt, perfect as an addictive appetizer or side dish with a smoky char and subtle heat.
- Prep Time: 5 minutes
- Cook Time: 6-8 minutes
- Total Time: 11-13 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Japanese
Ingredients
Scale
- 1 pound (450 grams) shishito peppers
- 2 tablespoons extra virgin olive oil
- Flaky sea salt, to taste
- Optional: fresh lemon juice, smoked paprika
Instructions
- Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
- Rinse and dry the shishito peppers thoroughly.
- Transfer the peppers to a mixing bowl and drizzle with 2 tablespoons (30 ml) of extra virgin olive oil. Toss well to coat evenly.
- Place the peppers in a single layer on the grill or grill pan, ensuring they are not overcrowded.
- Grill the peppers for about 2-3 minutes per side, turning carefully with tongs until dark, blistered spots appear and the skin is slightly wrinkled.
- Remove the peppers from the heat and place them on a serving plate.
- Sprinkle flaky sea salt generously over the hot peppers.
- Optional: Finish with a squeeze of fresh lemon juice or a pinch of smoked paprika.
- Serve immediately while hot and crispy.
Notes
Do not overcrowd the grill or pan to avoid steaming the peppers. Pat peppers dry before oiling to ensure crispiness. Turn peppers gently and frequently for even blistering. Optional variations include adding cayenne, garlic, soy sauce, or roasting in the oven at 450°F for 10-12 minutes.
Nutrition
- Serving Size: About 1/4 pound (115
- Calories: 60
- Sugar: 1
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 4
- Fiber: 2
- Protein: 1
Keywords: shishito peppers, grilled peppers, appetizer, easy recipe, smoky, crispy, sea salt, vegan, gluten-free