These shishito peppers with a soy garlic sauce will have you skipping them on restaurant menus and making them at home instead! Quick and easy blistered shishito peppers in the skillet, perfect for a snack or appetizer!
Do you ever go to a restaurant and always have a go-to appetizer that you know will be good? Shishito peppers are that app for me, they are so simple and so full of flavor. Surprisingly, I’ve never made them at home and not sure why because they are so quick and easy to make.
They say that about 1 in every 10 shishito peppers are hot. I remember one time I went to a restaurant and I swear 9 out of 10 were so hot and that was not fun. Thankfully this batch from Trader Joe’s didn’t have any spicy surprises.
I like to use my cast iron when cooking shishito peppers, because it gives it a nice blister, but a regular skillet will work too. Add the toasted sesame oil and allow them to cook over medium/high heat for 10 minutes. Leave them undisturbed for the first 2 minutes then start pushing them around to blister on all sides.
Careful while tending to them, they will start to pop as they heat up and release some juices. The ones who haven’t popped after the 10 minutes, take a knife and poke them. (Yes, I knew the popping was coming and still screamed lol).
Soy Garlic Sauce
While shishito’s are perfectly delicious on their own with a little sesame oil, I like to add some sauce. I minced 2 cloves of garlic, then added: toasted sesame oil, low sodium soy sauce, huy fong garlic chili sauce, and a touch of honey.
Once the shishito peppers are done blistering, I removed the cast iron from the heat and poured the sauce in. I removed it from the heat before pouring the soy garlic sauce because the pan is so hot and I didn’t want the garlic or honey to burn. It will steam and just toss the shishito’s around in the sauce for 1 minute.
I topped the shishito peppers with toasted sesame seeds and served! To eat, grab them by the stem and eat the entire pepper, tossing the stem out. Such a delicious snack or appetizer!
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- 6 oz Shishito Peppers
- 1 tbsp + 1 tsp toasted sesame oil
- 2 garlic cloves, minced
- 2 ½ tsp low sodium soy sauce
- ¾ tsp Huy Fong chili garlic sauce
- ½ tsp honey
- Garnish: toasted sesame seeds
- In a small bowl mix together, 1 tsp toasted sesame oil, minced garlic, soy sauce, chili garlic sauce, and honey. Set aside.
- In a cast iron skillet over medium/high heat, add 1 tbsp toasted sesame oil. Add the shishito peppers and cook for 10 minutes, allowing them to blister/brown on each side. Caution: they will pop as they cook, if they have not popped by the end of the cook time take a knife and carefully pierce to pop.
- Remove from heat and add the soy garlic sauce, toss/mix the Shishito's in the sauce for one minute in the pan.
- Move shishito peppers and sauce into a bowl and top with toasted sesame seeds. To eat: grab by the stem and eat pepper, discarding the stem. Enjoy!
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Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 214mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 4g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*