Grilled Shishito Peppers


So, it's been nearly a month (A MONTH?!) since my last post, but I swear I haven't been resting on my laurels. The first half of August seriously flew by. I honeymooned for 10 days in Iceland with my man (more on that soon), celebrated two wonderful weddings in Minnesota, dressed up in a traditional Indian sari for the first time ever. Needless to say, the second half of August was spent recovering, reevaluating priorities and taking on a slightly bigger role at Brit + Co. It's been busy, but so fun.

Oh, and one more thing... I gave the blog a sassy lil' makeover! Do you love it? Hate it? Are you finding broken links everywhere? Plz let me know what you think!

Anyway, on to the food. I thought I'd get back in the saddle with a simple, spicy recipe for the grill, since grilling days are numbered.

A couple of friends of ours are part of a CSA, and they brought over a bunch of these farm-fresh, green dreams when we had a barbecue. Shishito peppers are a pretty trendy "small plate" in the food world right now, and this recipe will result in beautiful, blistered hot peppers without the restaurant price.

You can find them at some regular supermarkets and most Asian markets.

Grilled Shishito Peppers

Paleo, Gluten-Free, Vegetarian, Vegan + Whole30


  • As many shishito peppers as your little heart desires and your little taste buds can take
  • A little ghee or coconut oil, melted
  • Sea salt and pepper, to taste
  • Optional: togarashi seasoning and a squeeze of lemon


  1. Heat up the grill to medium high (around 400 degrees).
  2. Toss the peppers with olive oil and skewer on kabobs.
  3. Grill for 2.5 minutes on each side so the skins become blackened and blistered.
  4. Toss with seasoning (I just used salt, pepper and lemon since I didn't have any togarashi). and EAT.
Grilled Shishito Peppers-2
Grilled Shishito Peppers-2

If you're scared of the heat (shishitos can be HOT), you can cut open the peppers and remove the seeds before you grill them. They are still going to be really spicy, but a leeeetle less so. As with all peppers, the spice level varies with each one so it's like a surprise every time!

Have you tried shishitos before? What do you think?