Griddled Shishito Peppers
Cooked hot and fast on a flat-top griddle, they blister beautifully while staying bright and fresh inside. Finished simply with salt and optional citrus or savory toppings, this dish lets the natural flavor of the peppers shine. Perfect for snacking, sharing, or serving alongside grilled mains, shishitos are always a crowd-pleaser—with the occasional spicy surprise to keep things interesting.
Shishito peppers are low-calorie, nutrient-rich snacks packed with antioxidants, fiber, and vitamins (C, A, K, B6), supporting immunity, skin, digestion, and heart health while fighting inflammation; they're also known for their mild, slightly smoky flavor, with only about 1 in 10 offering a surprising spicy kick.
- 16 oz. shishito peppers, washed and thoroughly dried
- 2 Tbsp. neutral oil (avocado, canola, or grapeseed)
- kosher salt (to taste)
- black pepper (to taste)
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Heat your griddle to high (about 375–400°F). Add the oil and spread it evenly across the surface.
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Place the shishito peppers on the hot griddle in a single layer. Let them cook undisturbed for 2–3 minutes until blistered and lightly charred on one side.- 3
Toss or stir the peppers and continue cooking for another 3–5 minutes, turning occasionally, until most sides are blistered and the peppers are tender but still slightly crisp.- 4
Sprinkle with kosher salt and black pepper while still on the griddle. Toss to coat evenly.- 5
Remove from the griddle and finish with your favorite topping. Serve immediately while hot.NoteOptional Finishing Ideas
- Squeeze of fresh lemon juice
- Flaky sea salt
- Minced garlic or garlic butter
- Sesame oil or chili crisp
- Grated Parmesan
Serving Ideas
- Serve as a quick appetizer with aioli or spicy mayo
- Pair with grilled steak, chicken, or seafood
- Add to tacos, rice bowls, or flatbreads for smoky flavor
appetizer, peppers, shishito peppers, japanese, spicyThank you for sharing this recipe! Be sure to share on social media and use #griddleup
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