Introducing the best finger food to date! These Grilled Shishito Peppers are a crowd-pleasing appetizer in all kinds, shapes, and forms!
Blistered to perfection and slightly seasoned with salt, lime juice, and parmesan, these tiny bites are the only spicy nibbles that I crave all year round!
Warning! These Grilled Shishito Peppers are 100% addictive! Proceed at your own risk!
Grilled Shishito Peppers
Now I bet this is something you weren’t expecting to munch on! Grilled Shishito Peppers make for a wholeheartedly satisfying and delicious appetizer for all masses!
And the best part of the recipe? It is incredibly easy to whip out!
Got a few minutes, Shishito peppers, salt, lime juice, and parmesan? This simple dish is just what you need!
Let Things Get Spicy!
What Are Shishito Peppers?
Mostly used in East Asia, Shishito pepper are a mild variety of chili pepper. They are small, bright green, and have tons of wrinkles.
When it comes to the taste, these peppers are only mildly spicy with a more sweet flavor. It is said that 1 in 10 will get those flames bursting!
Call it a spicy surprise, an interesting guessing game, or Russian Roulette; whatever’s the case, consider yourself warned!
Other Ways to Cook Shishito Peppers
If you are not a fan of the outdoor grill, and prefer to keep the cooking action indoors, then here are a few other ways to cook your Shishito Peppers!
Start by poking the peppers with a knife. Place them in a large saucepan with little oil over medium-high heat, and cook until blistered.
Finish it off with a sprinkle of coarse sea salt, lemon juice, and soy sauce. Gobble the whole thing in a second!
Start by placing the peppers in a medium bowl, then coat them with oil and garlic. Place them on a prepared baking sheet, sprinkle a bit of salt, then roast them in a preheated over for about 10 minutes, or until blistered. Easy enough!
Place the Shishito peppers in a pre-heated air fryer with a drizzle of olive oil. Cook for about 8 minutes, shaking the basket halfway through, until soft and slightly charred. A pinch of salt, a squeeze of lemon juice, and they are good to go!
Green, Crisp, and Wrinkly…Perfect!
As the impressive appetizer that I know this Grilled Shishito Pepper recipe to be, you just know a small bowl (or large!) will forever reserve a spot at your dinner table!
But what about a delicious main course to seal the deal? Here are a few suggestions!
This delicious appetizer would make an unbeatable pair with any Asian-inspired meal! A bowl of my Ramen Noodle Chicken Soup, Miso Ramen Tofu Soup, Sushi Rolls, or my amazing Sticky Orange Chicken Recipe; I can gurantee that Asian cuisine never fails to impress!
Oh! Use them with your tacos, burgers, salads, pasta, or soups. Whatever suits your loved ones!
You can also add in a small bowl of dipping sauce for a great finish! Want to bet those greedy hungry fingers won’t leave a single pepper left? LOL!
Can You Think of a Better Starter?
How to Store Shishito Peppers
Knowing how downright delicious these Grilled Shishito Peppers are, I’m sure you’ll want to store some of theses mild Japanese peppers in the fridge for later. You never know when the mood for some Grilled Shishito Peppers hits you in full force.
Store fresh Shishitos: These little gems store beautifully in the fridge for about 10-14 days. Make sure you steer away from plastic containers or bags. If air gets trapped inside, then they will spoil quickly.
To Reheat: I would recommend grilling as much as you think you will consume. Shishto peppers don’t reheat well, and will get soggy.
To Freeze: Freezing Shishito peppers will preserve them for about 10-12 months. Place them in an airtight container, or freezer bag, and pop them in the freezer. The little peppers make a fantastic addition in stews or soups.
Toasted Vegetables Just Hit Different!
Other Ways to Preserve the Hot Pepper
Consider preserving the garden Shsishito peppers in a dehydrator, the oven, or the old-fashioned way in the sun. Each pepper would dry based on type, humidity, and water content; but the finished results are always delicious.
Whether you picked your own garden Shishito peppers, bought some from the nearest farmer’s market, or a few packages from the nearest grocery store; pickling your pepper preserve them for quite a while! Here’s how!
Start by sterilizing the jars in boiling water, then allow to cool and dry. Thoroughly clean your Japanese Shishito, cut them into slices (or keep the whole pepper), then drop them in the jars.
In a small cast-iron pan, bring a mix of water, vinegar, salt, sugar, garlic, mustard seed, and black peppercorn to a boil. Pour the mixture in the jars, then store in the fridge. Enjoy!
Smokey, Savory, and Slightly Spicy
Tips for Perfect Grilled Shishito Peppers
T1: Double or triple the Shishito peppers recipe if you are making it for a crowd. Don’t underestimate the power of this easy appetizer!
T2: Consider swapping the lime juice with lemon juice or a splash of citrusy soy sauce.
T3: If you are looking to add an extra kick of flavor to your grilled peppers, consider adding a bit of sesame oil or olive oil.
T4: Place peppers as a single layer on the hot grill. You want them to be evenly grilled.
Frequently Asked Questions
Not really…except when one manages to sneak an extra bite of spiciness! LOL! It is said that 1 in every 10 Shishito peppers turns out to be spicy hot. Consider yourself warned!
Sure you can! Aside from an added spicy bite, Spanish Padron peppers make a great side dish and will grill wonderfully too.
Here’s what we know about the two types of peppers. Spanish Padron peppers are round, while Shishitos are long, narrow, and have thin skin. As for the taste, Padron are a bit more spicy than Shishito peppers.
Sure you can! Raw Shishito peppers have slight sweet and savory flavors and are crispier in texture (kind of like Bell peppers). A perfect option for an easy snack!
Dip It Away in Sauce and Enjoy!
The Ingredients You Will Need
- shishito peppers
- sea salt
- lime juice
- parmesan, grated
Follow The Instructions
First, wash the shishito peppers, then place on skewers (or bamboo skewers). Grill until cooked and slightly charred.
Next, transfer peppers to the desired serving platter.
Finally, squeeze lime all over the grilled Shishido peppers, and sprinkle some Parmesan cheese, sesame seeds, and flaky sea salt to finish off.
Others Recipes for You!
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- Best Boiled Artichoke With Honey Mustard Dip
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- Perfectly Seasoned Baked Potato Balls Recipe
- How to Cook or Roast Chestnuts
- Perfectly Boiled and Seasoned Broccoli
- Spicy Roasted Cauliflower With Tahini Dressing
- Braised Green Beans-Loubieh Bzeit
- Crispy Crunchy Airfryer Cauliflower
Easy Grilled Shishito Peppers
- 1 lbs. Shishito peppers
- ¼ tsp. sea salt
- ½ lime juice
- 2 tbsp. parmesan grated
- Wash the Shishito peppers, then place on skewers.
- Grill until cooked and slightly charred.
- Transfer peppers to the desired serving platter.
- Squeeze lime all over the grilled Shishido peppers, and sprinkle some Parmesan cheese, sesame seeds, and flaky sea salt to finish off.
- Double or triple the Shishito peppers recipe if you are making it for a crowd. Don’t underestimate the power of this easy appetizer!
- Consider swapping the lime juice with lemon juice or a splash of citrusy soy sauce.
- If you are looking to add an extra kick of flavor to your grilled peppers, consider adding a bit of sesame oil or olive oil.
- Place peppers as a single layer on the hot grill. You want them to be evenly grilled.