Blistered Shishito Peppers

Mike Nadelman

Sweet and Smoky Japanese Blistered Shishito Peppers make a great low carb keto appetizer. Happy Hour just got better! Whether you are watching your calories, following a low carb or keto way of life, paleo, vegetarian, vegan, Weight Watchers, this Blistered Shishito Peppers recipe is for you.

5 from 1 vote

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Prep Time 5

Cook Time 15

Total Time 20

Course Appetizer

Cuisine Asian, Japanese, Keto, Low Carb, Vegan

Servings servings

Calories 20 kcal

Ingredients

8 ounces 3 heaping cups shishito peppers
2 teaspoons extra-virgin olive oil or avocado oil
Lemon wedge optional
Salt preferably flaky sea salt or kosher salt, or smokey flavored salt to taste

Instructions

Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.

Video

Notes

These can also be air-fried or grilled on a BBQ using a Vegetable Grilling Tray

Nutrition

Calories: 20kcalCarbohydrates: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 599mgVitamin C: 11mgIron: 1mg

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