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Charred Shishito Peppers Recipe
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5 from 1 vote

Blistered Shishito Peppers

Sweet and Smoky Japanese Blistered Shishito Peppers make a great low carb keto appetizer. Happy Hour just got better! Whether you are watching your calories, following a low carb or keto way of life, paleo, vegetarian, vegan, Weight Watchers, this Blistered Shishito Peppers recipe is for you.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: Asian, Japanese, Keto, Low Carb, Vegan
Servings: 4 servings
Calories: 20kcal
Author: Mike Nadelman


  • 8 ounces 3 heaping cups shishito peppers
  • 2 teaspoons extra-virgin olive oil or avocado oil
  • Lemon wedge optional
  • Salt preferably flaky sea salt or kosher salt, or smokey flavored salt to taste


  • Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
  • Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
  • Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.



These can also be air-fried or grilled on a BBQ using a Vegetable Grilling Tray


Calories: 20kcal | Carbohydrates: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 599mg | Vitamin C: 11mg | Iron: 1mg