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+ servings
Blistered Shishito peppers on a plate next to a cast iron of peppers

Blistered Shishitos

Delightfully crispy blistered shishito peppers drizzled with olive oil and flaky sea salt should be how your next meal starts. Restaurant quality app that's ready in 10 minutes with just 3 ingredients!
Course Appetizer, Side Dish, Snack
Cuisine American, gluten free, grain free, ketogenic
Prep Time 2 minutes
Cook Time 5 minutes
Servings 2
Calories 31kcal


  • Cast Iron Skillet
  • Stove top


  • 1/2 lb shishito peppers washed and dried
  • drizzle extra virgin olive oil
  • 2 pinches flaky sea salt


  • Heat the cast-iron skillet on medium-high until water sizzle or the pan just barely smokes
  • Add the dried shishitos in one even layer. Cook for 5 minutes untouched
  • Check the bottom of the pepper to make sure they lift easily from the pan and have a nice blistered look.
  • Remove from the pan. Drizzle with oil and salt.


If using non-seasoned cast iron or a different pan, add a little high-smoke oil to the pan while searing. This could be avocado oil, coconut oil, or lard. 


Calories: 31kcal | Carbohydrates: 8g | Sodium: 765mg | Fiber: 4g | Sugar: 4g | Vitamin C: 14mg