18 Spicy Shishito Pepper Recipes You’ll Love

Spicy, smoky, and oh-so-addictive, shishito peppers are the low-effort, high-reward ingredient your weeknight dinners have been missing. Whether you’re charring them blisteringly hot for a quick appetizer or tossing them into stir-fries, pastas, and even cocktails, these little firecrackers bring the heat without the hassle. Ready to turn up the flavor? Here are 18 irresistible shishito pepper recipes that’ll have you reaching for seconds (and thirds).

Blistered Shishito Peppers with Sea Salt

These blistered shishito peppers are the perfect low-effort, high-reward appetizer—just a hot pan, a drizzle of oil, and a sprinkle of salt transform them into smoky, addictive bites.

Ingredients:

• 8 oz shishito peppers (about 2 cups)
• 1 tbsp neutral oil (like avocado or grapeseed)
• 1/2 tsp flaky sea salt (plus extra for serving)
• 1 tsp fresh lemon juice (optional)

Instructions:

1. Heat a large cast-iron or stainless-steel skillet over medium-high heat until very hot, about 2 minutes.
2. Add the oil and swirl to coat the pan. Toss in the shishito peppers in a single layer (work in batches if needed). Let cook undisturbed for 2–3 minutes until blistered and charred in spots.
3. Flip the peppers and cook another 2 minutes, shaking the pan occasionally, until tender and evenly blistered.
4. Remove from heat and immediately sprinkle with 1/2 tsp flaky sea salt. Drizzle with lemon juice (if using) and toss gently.
5. Transfer to a serving plate and finish with an extra pinch of sea salt. Serve warm.

The magic here is in the contrast: the peppers’ mild sweetness gets a smoky depth from blistering, while the sea salt adds a satisfying crunch.

Tip: About 1 in 10 shishitos is spicy—it’s part of the fun! For extra flavor, serve with a side of creamy ranch or miso mayo.

Garlic Butter Shishito Peppers

These blistered shishito peppers are tossed in a garlicky butter sauce for a quick, addictive appetizer that’s ready in under 10 minutes—perfect for last-minute guests!

Ingredients:

• 8 oz shishito peppers (about 2 cups)
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• ½ tsp kosher salt
• ½ tsp lemon zest
• Flaky sea salt, for garnish

Instructions:

1. Heat a large skillet over medium-high heat. Add the shishito peppers and dry-sear, tossing occasionally, until blistered in spots (5–6 minutes).
2. Reduce heat to medium. Push peppers to one side of the skillet. Add the butter and minced garlic to the empty space and cook, stirring, until fragrant (30 seconds).
3. Toss the peppers with the garlic butter, sprinkle with ½ tsp kosher salt, and cook for 1 more minute. Remove from heat and stir in the lemon zest.
4. Transfer to a serving plate and finish with a pinch of flaky sea salt.

The magic here? The peppers stay crisp-tender while soaking up all that buttery garlic goodness—just try not to eat them straight from the pan!

Tip: About 1 in 10 shishitos is spicy—it’s part of the fun! For less heat, remove the stems and seeds before cooking.

Shishito Pepper Tempura

These crispy, blistered shishito peppers make the perfect shareable snack—light, salty, and just a little addictive.

Ingredients:

• 20 fresh shishito peppers
• 1 cup ice-cold sparkling water
• 1 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 tsp kosher salt, plus extra for sprinkling
• 2 cups neutral oil (like vegetable or canola), for frying

Instructions:

1. Prep the batter: In a medium bowl, whisk together 1 cup flour, 1 tsp salt, and the beaten egg. Gently stir in 1 cup sparkling water until just combined (small lumps are okay). Keep the batter chilled until ready to use.
2. Heat the oil: In a deep skillet, heat 2 cups oil over medium-high heat to 375°F (use a thermometer or test with a drop of batter—it should sizzle immediately).
3. Fry the peppers: Dip shishito peppers into the batter, letting excess drip off. Working in batches, fry for 2–3 minutes until golden and crisp, turning once. Transfer to a paper towel-lined plate and sprinkle lightly with salt.

The magic here? The sparkling water creates an airy, delicate crunch that lets the peppers’ mild heat shine. Serve with a squeeze of lemon or creamy dipping sauce.

Tip: Don’t overcrowd the pan—frying in batches keeps the oil temperature steady for the crispiest results.

Grilled Shishito Peppers with Lime Zest

These smoky, blistered shishito peppers get a bright kick from lime zest—perfect for tossing on the grill while your main dish cooks.

• 1 lb shishito peppers
• 2 tbsp olive oil
• 1 tsp flaky sea salt
• 1 tsp lime zest (from about 1 lime)
• 1 tbsp fresh lime juice

1. Preheat grill to medium-high (about 400°F). Toss shishito peppers with 2 tbsp olive oil until evenly coated.
2. Grill peppers for 4–5 minutes, turning occasionally, until charred in spots and blistered.
3. Transfer to a serving plate and immediately sprinkle with 1 tsp flaky sea salt, 1 tsp lime zest, and 1 tbsp lime juice. Toss gently.

The lime zest clings to the peppers’ blistered skin, adding a citrusy pop that balances their mild heat. Tip: For extra depth, finish with a drizzle of honey or a sprinkle of smoked paprika.

Shishito Pepper and Bacon Skewers

These smoky, slightly spicy skewers are the perfect finger food for your next backyard gathering—minimal prep, maximum flavor.

Ingredients:

• 12 fresh shishito peppers
• 6 slices thick-cut bacon, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Prep: Preheat grill or grill pan to medium-high (about 400°F). Thread 2-3 shishito peppers onto each skewer, alternating with bacon pieces.
2. Season: Brush skewers with 1 tbsp olive oil, then sprinkle evenly with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Grill: Cook skewers for 3-4 minutes per side until bacon is crispy and peppers are lightly charred and blistered.

The magic here? The bacon fat renders into the peppers as they cook, creating a irresistible salty-sweet balance with just the right kick.

Tip: Soak wooden skewers for 20 minutes before grilling to prevent burning.

Spicy Shishito Pepper Salsa

Spicy Shishito Pepper Salsa

This vibrant salsa brings a smoky, mildly spicy kick to your table—perfect for dipping, topping tacos, or spooning over grilled meats.

Ingredients:

• 1 lb shishito peppers, stems removed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp smoked paprika
• 1 small garlic clove, minced
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions:

1. Heat a skillet over medium-high heat. Add shishito peppers and dry-roast, turning occasionally, until blistered (about 8 minutes). Transfer to a cutting board.
2. Roughly chop peppers, then toss with olive oil, 1/2 tsp kosher salt, 1/4 tsp smoked paprika, minced garlic, and 1 tbsp lime juice.
3. Fold in cilantro. Let sit 10 minutes to meld flavors before serving.

The charred peppers and smoky paprika give this salsa a depth that’s addictive—you’ll want to put it on everything!

Tip: For extra heat, leave the seeds in a few peppers (about 1 in 5 will be spicy!).

Shishito Pepper Stir-Fry with Soy Sauce

These blistered shishito peppers are a quick, addictive snack or side dish—just smoky, salty, and spicy enough to keep you reaching for more.

Ingredients:

• 8 oz shishito peppers (about 2 cups)
• 1 tbsp neutral oil (like grapeseed or avocado)
• 2 tbsp soy sauce
• 1 tsp honey
• 1 tsp rice vinegar
• 1/2 tsp toasted sesame seeds
• Pinch of flaky sea salt

Instructions:

1. Heat a large skillet over medium-high heat. Add 1 tbsp neutral oil and swirl to coat the pan.
2. Toss in shishito peppers in a single layer. Let cook undisturbed for 2–3 minutes until blistered on one side, then shake the pan or flip with tongs. Cook another 2 minutes until tender with charred spots.
3. Reduce heat to low. Add 2 tbsp soy sauce, 1 tsp honey, and 1 tsp rice vinegar, stirring to coat the peppers. Cook 30 seconds until glaze thickens slightly.
4. Transfer to a plate and sprinkle with 1/2 tsp sesame seeds and a pinch of flaky salt.

The magic here? A quick soy-honey glaze caramelizes on the peppers’ blistered skin, balancing their natural smokiness with sweet-tangy depth.

Tip: For extra kick, add a sprinkle of shichimi togarashi (Japanese chili blend) at the end.

Shishito Pepper and Shrimp Tacos

These tacos are a smoky-sweet dream, with blistered shishitos and garlicky shrimp tucked into warm tortillas—perfect for a quick weeknight win.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil, divided
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 6 oz shishito peppers (about 20 peppers)
• 1 clove garlic, minced
• 1 tbsp lime juice
• 8 small corn tortillas, warmed
• 1/4 cup crumbled cotija cheese
• Fresh cilantro leaves, for garnish

Instructions:

1. Toss shrimp with 1/2 tbsp olive oil, smoked paprika, garlic powder, and salt. Set aside.
2. Heat remaining 1/2 tbsp olive oil in a large skillet over medium-high. Add shishitos and cook, stirring occasionally, until blistered (5–6 minutes). Push peppers to one side.
3. Add shrimp to the skillet in a single layer. Cook 2 minutes per side until opaque, then stir in minced garlic and lime juice. Remove from heat.
4. Fill tortillas with shrimp and peppers. Top with cotija and cilantro.

The magic here? The peppers’ mild heat and the shrimp’s smokiness play off each other, while cotija adds a salty crunch. Tip: For extra char, blister the tortillas directly over a gas flame for 10 seconds per side.

Roasted Shishito Peppers with Parmesan

These blistered shishito peppers are a crowd-pleasing appetizer with just the right kick, finished with salty Parmesan for a crave-worthy bite.

Ingredients:

• 8 oz shishito peppers (about 2 cups)
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/4 tsp garlic powder
• 2 tbsp finely grated Parmesan cheese
• 1/2 tsp lemon zest

Instructions:

1. Preheat oven to 425°F. Toss shishito peppers with 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp garlic powder on a baking sheet until evenly coated.
2. Roast for 10–12 minutes, flipping halfway, until skins are blistered and lightly charred.
3. Transfer peppers to a serving plate and immediately sprinkle with 2 tbsp Parmesan and 1/2 tsp lemon zest. The residual heat will melt the cheese slightly.

The magic here is in the contrast: smoky, tender peppers meet nutty Parmesan and bright lemon for a flavor that’s way bigger than the effort required.

Tip: For extra crunch, broil the peppers for the last 1–2 minutes—just watch closely to avoid burning!

Shishito Pepper and Avocado Salad

This vibrant salad balances smoky charred peppers with creamy avocado—a quick, flavor-packed side that’s perfect for weeknights or entertaining.

Ingredients:

• 8 oz shishito peppers (about 2 cups)
• 1 large ripe avocado, diced
• 2 tbsp olive oil, divided
• 1 tbsp lime juice
• 1/2 tsp honey
• 1/4 tsp smoked paprika
• 1/4 tsp flaky sea salt
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add shishito peppers and cook, turning occasionally, until blistered (5–6 minutes). Transfer to a cutting board and slice into bite-sized pieces.
2. In a small bowl, whisk remaining 1 tbsp olive oil, lime juice, honey, smoked paprika, and salt.
3. Gently toss peppers and diced avocado in a serving bowl. Drizzle with dressing and sprinkle sesame seeds on top.

The contrast of warm peppers against cool avocado and the smoky-sweet dressing makes this salad unforgettable. Tip: For extra crunch, add crushed tortilla chips right before serving.

Shishito Pepper Pizza with Goat Cheese

This unexpected pizza combines smoky blistered shishitos with creamy goat cheese for a flavor-packed twist on pizza night.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 1/4 cup olive oil, divided
• 1/2 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1 cup shishito peppers (about 20 peppers), stems removed
• 1/2 cup crumbled goat cheese
• 1 tbsp honey
• 1/4 tsp crushed red pepper flakes

Instructions:

1. Preheat oven to 475°F with a pizza stone or inverted baking sheet on the middle rack for 30 minutes.
2. Toss shishito peppers with 1 tbsp olive oil and a pinch of salt. Cook in a dry skillet over high heat for 5 minutes, tossing occasionally, until blistered and charred in spots. Set aside.
3. Stretch dough into a 12-inch round on floured parchment. Brush with 2 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
4. Scatter blistered peppers and goat cheese over dough. Slide parchment onto the hot stone and bake for 12-14 minutes until crust is golden.
5. Drizzle with honey, remaining 1 tbsp olive oil, red pepper flakes, and remaining salt and black pepper.

The magic here? The peppers’ mild heat plays off the honey’s sweetness, while the goat cheese keeps everything rich without weighing it down.

Tip: For extra smokiness, char the shishitos directly over a gas burner (use tongs!) before slicing.

Shishito Pepper and Corn Chowder

This creamy, slightly smoky chowder is a summer-to-fall transition dream—sweet corn meets blistered shishitos for a bowl that’s equal parts cozy and vibrant.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb shishito peppers, stemmed and halved lengthwise
• 3 cups fresh or frozen corn kernels
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp olive oil and 1 tbsp butter in a Dutch oven over medium heat. Add the onion and cook for 3 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the shishito peppers and cook for 5 minutes, stirring occasionally, until lightly blistered. Reserve 1/4 cup of the peppers for garnish.
3. Add the corn, 4 cups vegetable broth, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 15 minutes.
4. Use an immersion blender to partially puree the soup (leave some texture). Stir in 1/2 cup heavy cream and 1 tbsp lime juice.
5. Ladle into bowls and top with reserved peppers and cilantro.

The magic here? Blistering the shishitos first amps up their natural sweetness while keeping just enough bite for contrast against the creamy corn base.

Tip: For extra smokiness, char a few peppers directly over a gas flame before adding them to the pot.

Shishito Pepper Poppers with Cream Cheese

These little charred peppers stuffed with creamy, tangy filling are the perfect one-bite party snack—just spicy enough to keep things interesting!

Ingredients:

• 20 fresh shishito peppers
• 4 oz cream cheese, softened
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp finely chopped chives
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil
• Flaky sea salt (for garnish)

Instructions:

1. Preheat oven to 425°F. Slice a small slit lengthwise in each pepper (keep stems intact) and remove seeds.
2. In a bowl, mix cream cheese, cheddar, chives, garlic powder, smoked paprika, and 1/4 tsp salt until smooth.
3. Gently stuff each pepper with about 1 tsp filling, pressing the edges to seal. Arrange on a baking sheet.
4. Drizzle with 1 tbsp olive oil and roast for 12–15 minutes until peppers blister and filling is lightly golden.
5. Sprinkle with flaky sea salt and serve warm.

The magic here? The peppers get smoky-sweet from roasting while the cool, creamy center balances their subtle heat—no two bites taste exactly alike!

Tip: For extra crunch, broil the poppers for the last 1–2 minutes (watch closely!).

Shishito Pepper and Beef Skewers

These skewers are a smoky-sweet crowd-pleaser, with tender beef and blistered shishitos that pack just the right amount of heat.

Ingredients:

• 1 lb flank steak, cut into 1-inch strips
• 20 shishito peppers
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp neutral oil (like avocado or vegetable)
• Flaky sea salt, for finishing

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tsp garlic powder, and 1/2 tsp black pepper. Add beef strips, toss to coat, and marinate for 20 minutes at room temperature.
2. Thread beef and whole shishitos alternately onto skewers (about 4 peppers and 3 beef pieces per skewer).
3. Heat 1 tbsp neutral oil in a large cast-iron skillet over medium-high. Cook skewers in batches for 2–3 minutes per side, until beef is browned and peppers blister.
4. Sprinkle with flaky sea salt immediately after cooking.

The magic here? The peppers mellow slightly while the beef soaks up that sticky glaze—perfect for flipping straight from pan to plate.

Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.

Shishito Pepper Pasta with Garlic and Olive Oil

This simple yet flavorful pasta dish lets shishito peppers shine with a garlicky, buttery finish—perfect for a quick weeknight meal with a little kick.

Ingredients:

• 8 oz dried spaghetti or linguine
• 3 tbsp extra-virgin olive oil, divided
• 1/2 lb shishito peppers, stems removed, sliced into 1/2-inch rings
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice

Instructions:

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add shishito peppers and cook, stirring occasionally, until blistered and tender (about 5 minutes).
3. Reduce heat to medium-low. Add garlic, red pepper flakes, and salt; cook until fragrant (30 seconds). Stir in 1 tbsp butter until melted.
4. Add drained pasta to the skillet with 1/4 cup Parmesan, 1 tbsp lemon juice, and 1 tbsp olive oil. Toss, adding reserved pasta water 1 tbsp at a time until glossy.
5. Serve immediately with extra Parmesan.

The blistered peppers add a smoky sweetness, while the garlic and lemon keep the dish bright—no heavy cream needed for richness!

Tip: For extra depth, finish with a drizzle of chili oil or toasted sesame seeds.

Shishito Pepper and Mushroom Risotto

This creamy risotto gets a smoky, slightly spicy kick from blistered shishito peppers and earthy mushrooms—comfort food with a fun twist!

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz shishito peppers, stems removed
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups low-sodium vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil and butter in a large skillet over medium. Add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds.
2. Add shishito peppers and mushrooms; cook until peppers blister and mushrooms soften, about 5 minutes. Transfer to a plate.
3. In the same skillet, toast Arborio rice for 1 minute. Pour in white wine and stir until absorbed.
4. Add vegetable broth, 1/2 cup at a time, stirring frequently until absorbed before adding more (20–25 minutes total).
5. Fold in the pepper-mushroom mixture, Parmesan, salt, and black pepper. Serve immediately.

The blistered shishitos add just the right touch of charred sweetness, while the mushrooms keep every bite rich and savory.

Tip: For extra depth, swap 1/2 cup broth with truffle oil–infused water when stirring in the last addition.

Shishito Pepper and Tofu Stir-Fry

This quick, veggie-packed stir-fry balances smoky shishitos with crispy tofu—perfect for a weeknight win when you crave something light but satisfying.

Ingredients:

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp neutral oil (like avocado or grapeseed), divided
• 6 oz shishito peppers (about 2 cups), stems trimmed
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tsp sesame seeds (optional)

Instructions:

1. Crisp the tofu: Toss tofu with 2 tbsp cornstarch until evenly coated. Heat 1 tbsp neutral oil in a large skillet over medium-high. Add tofu and cook, turning occasionally, until golden on all sides (8–10 minutes). Transfer to a plate.
2. Char the peppers: In the same skillet, heat remaining 1 tbsp neutral oil. Add shishitos and cook, stirring occasionally, until blistered (4–5 minutes).
3. Finish the stir-fry: Reduce heat to medium. Add 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp ginger, and 2 cloves minced garlic. Stir 30 seconds until fragrant. Return tofu to the skillet, tossing to coat. Cook 1 minute more.
4. Serve: Sprinkle with 1 tsp sesame seeds (if using) and enjoy immediately.

The magic here? Blistered shishitos add a subtle smokiness that plays so well with the sweet-savory glaze clinging to each crispy tofu cube.

Tip: For extra crunch, swap half the shishitos with thinly sliced bell peppers.

Shishito Pepper and Chorizo Stuffed Peppers

These smoky, slightly spicy stuffed peppers are a fun twist on the classic—packed with chorizo’s bold flavor and shishitos’ subtle heat.

Ingredients:

• 8 large shishito peppers (or 4 small bell peppers, halved)
• 1/2 lb fresh chorizo, casings removed
• 1/2 cup cooked white rice
• 1/4 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. Slice shishito peppers lengthwise (keep stems intact) and scrape out seeds. If using bell peppers, halve and seed them.
2. Heat olive oil in a skillet over medium. Cook chorizo, breaking it into crumbles, until browned (5–6 minutes). Stir in cooked rice, smoked paprika, garlic powder, and salt.
3. Stuff peppers with the chorizo mixture, then top with Monterey Jack. Arrange in a baking dish and bake for 20 minutes until cheese melts and peppers soften.
4. Garnish with cilantro and serve warm.

The shishitos’ thin skins blister beautifully in the oven, adding a delicate crunch to each bite. Tip: For extra smokiness, char the peppers lightly on a grill before stuffing.

Conclusion

With 18 fiery and flavorful shishito pepper recipes, there’s something here for every spice lover! Whether you’re roasting, stuffing, or tossing them into noodles, these dishes are sure to impress. Give them a try, then let us know which one’s your favorite in the comments. Don’t forget to share this roundup with fellow heat-seekers on Pinterest—happy cooking!