Garlic Butter Blistered Shishito Peppers take no more than 10 minutes to make at home! This easy, simple recipe can serve as a great appetizer or side dish to any meal.

blue plate with blistered shishito peppers, lemon slices and a red napkin

Back in college when my girlfriends and I would go out for wine and appetizers, nine times out of ten we would be ordering blistered shishito peppers if they were on the menu.

A bold move if I do say so myself, being on a college budget and given the fact that shishito peppers always cost a small fortune.

But hey, given the fact that our enjoyment of those peppers was immeasurably high, the cost benefit analysis penciled out.

After learning just how easy and inexpensive it is to make blistered shishito peppers at home, I have rekindled the blistered pepper flame and strongly encourage you to give it a shot if you enjoy an easy appetizer!

If you love peppers, also try my Cream Cheese Stuffed Baby Bell Peppers or my Baked Jalapeño Poppers!

Are Shishito Peppers Spicy?:

If you haven’t tried them, shishito peppers are moderately mild bright green peppers with a sweet and slightly smoky taste.

Landing between 100 and 1,000 on the Scoville scale, shishito peppers are spicier than bell peppers (which are very mild), but are less spicy than jalapenos (typically between 2,500 and 8,000 Scoville heat units).

For those of you who enjoy spicier peppers and chilis, you can make this recipe using Spanish Padron Peppers, which are spicier than their cousin, the shishito, at roughly 500 to 2,000 Scovilles.

I would consider shishito peppers to be sweet peppers and fairly mild peppers rather than spicy peppers.

All of this said, I would be comfortable recommending shishito peppers to those who enjoy a little spice, as you’ll be getting a mixed bag when it comes to the heat level.

cast iron skillet with blistered shishito peppers

Ingredients for Garlic Butter Blistered Shishito Peppers:

At a minimum, all you need to make a blistered shishito peppers recipe is a cooking oil with a high smoke point (like avocado oil or canola oil), fresh shishito peppers, and a good quality skillet (I recommend using a cast iron pan for the best results).

If you only have olive oil on hand, it will work but keep in mind it has a lower smoke point and can burn amidst the high temperatures. Shishito peppers are found in the produce section of the grocery store next to the other chilis, and you can also find them at farmers markets.

Because there are endless options when it comes to making already yummy blistered shishitos even more delicious, we simply add some fresh garlic and butter, which sends these beauties to the moon!

If you love lemon pepper, Cajun seasoning, sesame oil, balsamic vinegar, or a squeeze of fresh lemon juice, all of these are great optional additions. You can also serve them up with as the perfect appetizer with a delicious dipping sauce such as a chipotle ranch or garlic aioli.

raw shishito peppers in a collander

Let’s make some blistered shishito peppers!

How to Make Garlic Butter Blistered Shishito Peppers:

Transfer the shishito peppers to a colander and rinse with cold water.

Pat the peppers dry using a paper towel or a kitchen towel.

Heat a large cast iron skillet (I recommend using a 12-inch cast iron) over medium-high heat with two teaspoons of avocado oil. Wait until the skillet is sizzling hot before adding the shishito peppers to the hot pan.

You can test whether or not the skillet is ready by carefully flicking a tiny drop of water on the skillet. If it sizzles aggressively, it is ready.

Cook the peppers in a single layer for 6 minutes, stirring them well at each 1-minute increment, until the peppers have a nice char.

Add the garlic and butter and stir well. Continue cooking for another 2 minutes, or until the peppers have reached your desired level of doneness.

skillet with cooked shishito peppers and butter and garlic

Sprinkle the garlic butter shishito peppers with a little salt and black pepper and serve as an appetizer or side dish! You can also drizzle some fresh lemon juice or fresh lime juice over the peppers or serve with lemon wedges.

And that’s it! Perfect finger food made in the blink of an eye for a low-fuss fun evening in.

blue plate with cooked shishito peppers with a red napkin to the side and lemon slices.

Looking for more fun appetizer ideas? Try out these reader favorites.

More Appetizer Recipes:

Enjoy these Garlic Butter Blistered Peppers on repeat!

blue plate with blistered shishito peppers, lemon slices and a red napkin

Garlic Butter Blistered Shishito Peppers

5 from 2 votes
An easy recipe for blistered shishito peppers with garlic and butter for a crowd-pleasing appetizer or side dish.
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4 Servings

Ingredients

  • 2 tsp avocado oil
  • 8 ounces shishito peppers
  • 4 cloves garlic minced
  • 1 Tbsp unsalted butter
  • Sea salt and black pepper to taste

Instructions

  • Transfer the shishito peppers to a colander and rinse with cold water.
    raw shishito peppers in a collander
  • Pat the peppers dry using a paper towel or a kitchen towel.
    shishito peppers on a kitchen towel
  • Heat a large cast iron skillet (I recommend using a 12-inch cast iron) over medium-high heat with two teaspoons of avocado oil. Wait until the skillet is sizzling hot before adding the shishito peppers to the hot pan. You can test whether or not the skillet is ready by carefully flicking a tiny drop of water on the skillet. If it sizzles aggressively, it is ready. Cook the peppers in a single layer for 6 minutes, stirring them well at each 1-minute increment, until the peppers have a nice char.
    Cast iron skillet cooking shishito peppers
  • Add the garlic and butter and stir well. Continue cooking for another 2 minutes, or until the peppers have reached your desired level of doneness.
    skillet with cooked shishito peppers and butter and garlic
  • Sprinkle the garlic butter shishito peppers with a little salt and black pepper and serve as an appetizer or side dish! You can also drizzle some fresh lemon juice or fresh lime juice over the peppers or serve with lemon wedges.
    blue plate with cooked shishito peppers with a red napkin to the side and lemon slices.

Nutrition

Serving: 1Serving (of 4) · Calories: 66kcal · Carbohydrates: 5g · Fat: 5g
Author: Julia
Course: Lifestyle
Cuisine: American
Keyword: appetizer recipes, blistered shishito peppers, easy shishito peppers recipe, garlic butter blistered shishito peppers, keto recipes, low-carb recipes, paleo recipes, shishitos, side dish recipes, whole30 recipes
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

collage for garlic butter shishito peppers
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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