This tasty Sriracha Shishito Peppers recipe features blistered shishito peppers tossed in a flavorful sriracha kissed sauce and topped with toasted sesame seeds. Love it so!
Since trying shishito peppers at a restaurant last year, I haven’t been able to stop thinking about them!
It’s the kind of appetizer I would never in a million years order since I usually gravitate towards apps that are fried and cheesy (I know, I know!) to pair with a healthier meal.
This I did the opposite and paired a totally indulgent meal with something on the lighter side.
The shishitos did not disappoint and ended up earning themselves a spot in our regular appetizer and side dish rotation because they’re (A.) delicious and (B.) so darn easy to make!
Let’s make some shishito peppers!
Wait… What are Shishito Peppers?
These small Japanese peppers, approx. 2-4 inches in length, have quickly been growing in popularity here in the United States!
Shishito peppers are mild and flavorful (kind of like a bell pepper flavor with a little light sweetness to it) and taste great with nothing more than a pinch of kosher salt but can also be served up a number of different ways with sauté sauces, dipping sauces, and so forth!
Though they are known for being mild, a fun little twist is that one in every 10 or so peppers has a little spicy kick to it!
I buy them 8 ounces at a time and usually one in the bunch will pack a little heat.
It’s like Russian Roulette with peppers and I’m here for it!
The peppers are typically cooked in a small amount of hot oil until blistered and tender and eaten whole (minus the stem), using the stem as a little handle. The skin is super thin so they cook fast and they’re delicate to eat — it’s not like chomping into a jalapeño pepper or bell pepper.
They’re great for snacking and, like potato chips, you simply cannot have just one! I can polish off an entire pan of them myself but often split an 8 oz package of shishitos with Paul, who also adores the peppers.
Sriracha Shishito Peppers
This vegetarian appetizer doubles as a side dish and was inspired by my Spicy Sriracha Green Beans recipe.
My local Sprouts Farmers Market and Central Market grocery stores carry shishito peppers and there are a growing number of supermarkets and farmers markets that sell these gorgeous green peppers. I used Frieda’s store locator and they supply to a number of Kroger stores.
Ingredients Needed
All you’ll need to make these vibrant peppers are about 15 minutes and 7 ingredients.
The recipe is super simple! Here’s what you’ll need:
- 8 oz shishito peppers
- 1 TBSP avocado oil or extra-virgin olive oil
- 1 clove fresh garlic, pressed or minced
- 1 TBSP low sodium soy sauce
- 2 tsp Sriracha
- kosher salt
- toasted sesame seeds
For a gluten-free appetizer, use GF Tamari Sauce or you could also try subbing coconut aminos or another favorite gluten-free soy sauce swap.
The heat in this recipe comes from the Sriracha chili sauce.
Make them as spicy as you’d like by adding extra Sriracha to taste. You can also dust the peppers with cayenne pepper or crushed red pepper flakes for another level of heat. I’ve done this before and it’s fiery and delicious!
Shishito Cooking Instructions
Combine fresh minced/pressed garlic with soy sauce and sriracha in a medium-large mixing bowl. Set aside.
Heat oil in large skillet over medium-high heat and add peppers. I like using my cast iron skillet here – it’s great for blistering shishito peppers! Cook until they begin to blister on all sides, tossing occasionally. You’ll see little brown spots form like in the above photos.
Transfer to mixing bowl with sauce and mix to coat. Finish off with a pinch of kosher salt, to taste, and toasted sesame seeds.
Here’s the printable recipe card:
Sriracha Shishito Peppers
Ingredients
- 8 oz shishito peppers
- 1 TBSP avocado oil or extra-virgin olive oil
- 1 clove fresh garlic
- 1 TBSP low-sodium soy sauce
- 2 tsp Sriracha
- kosher salt to taste (flaked salt works too)
- toasted sesame seeds to taste
Instructions
- Peel and finely mince garlic. Combine with soy sauce and Sriracha in a medium-large mixing bowl. Set aside.
- Rinse peppers and pat dry to remove any moisture.
- Heat oil in large skillet over medium-high heat. Add peppers and mix to coat them in oil. I like using my cast iron skillet here.
- Cook until they begin to blister on multiple sides, mixing around occasionally for even blistering. They should be done in approx. 8-12 minutes. Cook to desired level of tenderness.
- Transfer to mixing bowl with sauce and mix to coat. Finish off with a pinch of kosher salt, to taste, and toasted sesame seeds. You can even add a little Sriracha on top for extra heat. Enjoy hot!
Notes
Nutrition
More Spicy Sriracha Recipes:
- Sweet and Spicy Sriracha Tofu
- Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
- Sriracha Deviled Eggs via Wholefully
- Sriracha Roasted Chickpeas
- Sriracha Shrimp Ramen Noodle Soup
I also have an awesome collection of 36 Sriracha Recipes from around the web. So many tasty recipes to try!
If you get a chance to try these spicy sriracha shishito peppers, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Questions & Reviews
So stoked you enjoyed the recipe! I actually just bought a big bag to make them again this week – they’re so addictive!
So glad y’all enjoyed them!