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+ servings

Pan Roasted Shishito Peppers

Easy Pan Roasted Shishito Peppers, a simple plant-based blistered pepper appetizer served with a spicy tahini dipping sauce that’s ready in only 10 minutes!
5 star (1 rating)


Roasted Shishito Peppers

  • ½ pound shishito peppers
  • 1 tablespoon oil
  • 1 pinch sea salt
  • 1 tablespoon lemon juice, from about 1 lemon
  • 1 pinch sesame seeds

Spicy Tahini Sauce

  • ¼ cup tahini
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons paprika
  • 1 teaspoon minced garlic
  • 1 pinch salt
  • 1 pinch sesame seeds, as garnish


  • Wash peppers + prep pan: Wash shishito peppers thoroughly before cooking. Heat oil in a large skillet over medium heat, coating bottom of the pan completely with oil.
  • Roast peppers: Add peppers to skillet and pan fry until roasted and blistered, about 5 minutes. Use a spatula to move peppers while cooking to blister all sides and sprinkle with sea salt, lemon juice, furikake, or other seasonings of choice before removing from pan and transferring to a serving plate.
  • Spicy tahini dipping sauce: To a medium mixing bowl add tahini, soy sauce, rice vinegar, paprika, minced garlic, and salt and whisk or mix with a fork to combine. Serve on the side with roasted shishito peppers.


  • Notes: These grilled shishito peppers are delicious with or without sauce, so feel free to omit the sauce if desired.
  • Tools Needed: cast iron skillet, glass mixing bowls
    Prep Ahead: make spicy tahini dipping sauce up to three days ahead of time
  • Leftovers and Storage: charred shishito peppers are best right after roasting, however you can refrigerate them for, though we would suggest eating within two days for best texture and flavor

Nutrition Information

Serving: 1g, Calories: 135kcal, Carbohydrates: 5g, Protein: 4g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 779mg, Potassium: 112mg, Fiber: 1g, Sugar: 1g, Vitamin A: 88IU, Vitamin C: 5mg, Calcium: 31mg, Iron: 1mg