6-Minute Roasted Shishito Peppers

6-Minute Roasted Shishito Peppers

One of the great things about living in California is having easy access to a wide variety of organic local produce. There are several farms that will deliver a weekly produce box right to your door. Although I had considered signing up for one for a long time, it wasn’t until I was offered $15 off my first $25 box at Farm Fresh To You that I was ready to try it out. A whole box of organic produce for $10?! I couldn’t turn it down. After one box, I was hooked. The company makes it really easy and you can customize what comes in your box (depending on what’s in season), so you don’t have to worry about paying for things you don’t like or won’t use. You can also decide the frequency. Since it’s just me, I only get delivery once a month, but they offer weekly and bi-weekly deliveries as well.

In addition to being convenient, the monthly produce delivery has inspired me to be creative and try out fruits and vegetables I’ve never had before. Shishito peppers are one of the gems I’ve been introduced to and there is no turning back.

Super Easy Roasted Shishito Peppers

Although these Japanese peppers may resemble jalapeño peppers, shishito peppers are actually mild and slightly sweet. I’ve read that one in ten is spicy, but I’ve eaten 10x this amount since I discovered them and I have yet to eat a hot one.

The best thing about these peppers is that they’re low maintenance. You don’t have to be a five-star chef to prepare them. The downside? They’re only available in the summer and early fall, which means you have a short window to get your hands on them.

Super Easy Roasted Shishito Peppers

Shishito peppers are extremely versatile – they can be grilled, sauteed, or even pickled, but I prefer to blister them in my cast iron skillet with salt and lemon. YUM! Many shishito pepper recipes require you to add oil to the pan before roasting, but I typically wait until after they cook to toss them in oil. Why? I’m so glad you asked! It’s because if you put oil in the pan before you roast them, you end up with a very smoky kitchen. I live in a studio apartment, so a smoky kitchen also means a smoky living room and bedroom as well. Although I love these peppers, I don’t want to smell like them day and night.

Super Easy Roasted Shishito Peppers

According to The Kitchn, shishito peppers are best cooked on high heat and quickly. If you can resist cooking them right when you get home, you can store them in the crisper drawer in the refrigerator for a few days to keep them fresh.

This recipe makes a great appetizer or side dish (or if you’re me, a snack). These peppers taste best when they’re hot, but I’ve been known to eat them cold quite frequently.

If you make this recipe, let me know. I wanna see it! Leave a comment below and share a picture on Instagram with the hashtag #dietconfessionals.

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Super Easy Roasted Shishito Peppers

6-Minute Roasted Shishito Peppers

  • Author: Karlie


Super easy roasted shishito pepper recipe that only takes 6-minutes to cook. As if we needed another reason to love summer. Inspired by Foodie Crush.



  • 8 oz (.5 lb) shishito peppers
  • 1/2 to 1 whole lemon, sliced (depending on your lemon preferences)
  • 1 tbsp extra virgin olive oil
  • kosher salt (or garlic salt – yum!)


  • Heat a cast-iron skillet on high heat. A regular skillet would likely work, but I’ve never tried it so I can’t say for sure.
  • Add the peppers to the hot skillet, turning them occasionally with tongs to ensure even cooking.
  • After about a minute, add the lemon slices and flip them frequently to make sure they don’t stick to the pan.
  • Cook for 5-6 minutes or until the peppers are charred to your liking.
  • Put the charred peppers and lemon in a mixing bowl with extra virgin olive oil and a few shakes of kosher or garlic salt.
  • Enjoy!


  • Best when hot, but, honestly, I will eat them at any time and temperature.
  • I leave the stems on – it helps when you are ready to eat them.
  • You can eat the seeds and all. Well, maybe not “all”, I don’t think I’d eat the stems – the rest is good though.
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