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Blistered Shishito Peppers in a white bowl with flaky smoked salt on a wooden tray

Blistered Shishito Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Whip & Wander
  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 lb 1x
  • Category: appetizers, sides
  • Method: stovetop
  • Cuisine: Asian, Spanish
  • Diet: Vegan


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.


  • 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


  1. Heat oil in a large skillet or cast iron pan over medium-high heat.
  2. 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.
  3. Finish with a sprinkle of flaky finishing salt and eat immediately.


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.


  • Serving Size: 1/4 lb
  • Calories: 99
  • Sugar: 4
  • Sodium: 591
  • Fat: 7
  • Saturated Fat: 1
  • Carbohydrates: 9
  • Fiber: 4
  • Protein: 2