Grilled Shishito Peppers are an easy to prepare appetizer that is perfect for summer gatherings or to include in tapas night. Shishito peppers are healthy, fun and very inexpensive. There are many ways to prepare these peppers, but I love them simply grilled with a fresh squeeze of lemon and sprinkled with Fleur de sel.
What are Shishito peppers?
Shishito pepper’s roots can be traced back to Japan, however they are now grown in many regions around the world. They have a gentle, grassy, slightly citrus flavor and a thin skin that absorbs other flavors well. They are a surprisingly good source of fiber, which can help stimulate digestion, and vitamins B6, C, and K, which can help protect and boost the immune system. The peppers are also a good source of potassium, vitamin A, and folate.
Grow your own
Shishito peppers are a popular culinary item around the country right now. They are versatile, cheap and easy to share, but did you know they are also very easy to grow?
Shishito Pepper plants require low maintenance and are extremely prolific, making them an ideal plant for a beginner gardener.
Are Shishito peppers spicy?
Approximately 1 in 10 Shishitos will have some kick to it, while the majority are mild. Earlier in the season, you are less likely to get too many spicy ones but the odds increase as the growing season comes to an end. The unknown is what makes it fun! (Unless of course you really don’t like any heat.)
Grilled Shishito Peppers
Ingredients
- 3 cups cleaned and dried Shishito peppers
- 1-2 TBSP Extra Virgin Olive Oil
- sprinkle Kosher Salt & Black Pepper
- 1 Lemon – halved
- 2 tbsp finely chopped parsley for garnish (optional)
- 1 tsp Fleur de sel (finishing salt)
Instructions
- Preheat Grill to 500°F
- Toss peppers with just enough oil to lightly coat, sprinkle with salt & pepper
- Grill peppers 1-2 minutes per side, or until just wilted. It happens quickly. (Be careful to not let the peppers fall through the grates!)
- Remove peppers to a serving plate, squeeze fresh lemon over the peppers, garnish with parsley and finish with a sprinkle for Fleur de sel.
- Optional: Serve with a tahini style dressing, tzatziki, or any dressing style dip of your choice.
