From the Cook
From the Cook
From the Cook
1/4
Grilled Shishito Peppers with Lemon and Sea Salt
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Instructions
1
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Preheat the grill to high heat. Toss the shishito peppers with the olive oil in a large bowl until the peppers are well coated, then skewer the peppers onto the skewers.
2
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Reduce the heat to medium high and place the skewers on the grill. Grill 2-3 minutes per side until charred, then turn using tongs and cook another 2-3 minutes.
3
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Remove from heat and allow to cool slightly. Remove the peppers from the skewers and toss with lemon juice, flaky sea salt and freshly ground black pepper, to taste. Serve warm and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Char Control 🔥Turn shishito peppers frequently to achieve an even, blistered char without burning. The goal is a smoky, slightly blackened exterior with minimal movement.
- Pepper Roulette 🌶️About one in ten shishito peppers is spicy, so serve them as a fun 'flavor surprise' for guests, and warn them about potential heat variations.
- Oil Coating Technique 💧Toss peppers in extra virgin olive oil just before cooking to ensure even heat distribution and prevent sticking on the grill or pan.
- Lemon Zest Magic 🍋For an extra flavor boost, grate fresh lemon zest over the peppers alongside the juice to intensify the citrus profile.
- Salt Application Pro 🧂Sprinkle flaky sea salt immediately after cooking to help the salt crystals adhere and provide a satisfying crunch with each bite.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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