Description
Blistered Shishito Peppers cook in 5-minutes or less and are a deliciously simple appetizer that fit Paleo, Keto, Low-FODMAP, Whole30, and Vegan diets.
Ingredients
Scale
- 1 tbsp avocado oil or extra virgil olive oil
- 1/2 lb Shishito peppers (or Padrón if those are more excessible to you)
- flaky finishing salt, to taste - I like this smoked variety
Instructions
- Heat oil in a large skillet or cast iron pan over medium-high heat.
- Once the pan is hot, add the Shishito peppers. Turn occasionally until they are tender and have blistered substancially on all sides, about 3-5 minutes.
- Finish with a sprinkle of flaky finishing salt and eat immediately.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1/4 lb
- Calories: 99
- Sugar: 4
- Sodium: 591
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 9
- Fiber: 4
- Protein: 2