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Easy Sautéed Shishito Peppers with Ginger Soy Vinaigrette

    Shishito peppers are sautéed until slightly blistered then drizzled with a ginger-soy vinaigrette to create this easy, 10-minute appetizer recipe.

    Easy Sauteed Shishito Peppers Recipe

    Last year I visited Vail for my wellness travel series, What to Eat & How to Burn it Off and fell in love, once again, with shishito peppers.

    Sauteeing Shishito Peppers

    Smoky, earthy and packed with nutrients, they take less than 10 minutes to cook and couldn’t be any easier to prepare. A relatively mild pepper, about one in every ten is a bit on the spicier side.

    Shishito Peppers with Asian Glaze Recipe

    While they taste delicious sprinkled with a little salt or perhaps lime juice, I love making a quick Asian vinaigrette to drizzle on top. Salty soy sauce, sweet hoisin, spicy sambal and bright lime juice pull all of the flavors together perfectly.

    Sauteed Shishito Peppers with Ginger Soy Glaze

    Fancy enough to serve company but easy enough to make for a busy weeknight dinner, be sure to grab a bag of shishitos the next time you see them at your grocery store of farm stand.

    No forks required.

    Easy Sauteed Shishito Peppers Recipe

    Easy Sautéed Shishito Peppers with Ginger Soy

    Rate It!
    Shishito peppers are sautéed until slightly blistered then drizzled with a ginger-soy vinaigrette to create this easy, 10-minute appetizer recipe.
    PREP: 5 mins
    COOK: 10 mins
    TOTAL: 15 mins
    Save
    Servings: 4

    Ingredients
     

    • 24 shishito peppers
    • 1 tablespoon grapeseed or canola oil
    • ½ teaspoon salt

    Ginger-Soy Glaze

    • 2 tablespoons soy sauce
    • 1 tablespoon hoisin
    • 1 tablespoon lime juice
    • 2 teaspoons ginger (grated)
    • 1 teaspoon chili paste (optional)
    • 1 clove garlic (grated)

    Instructions
     

    • Pre-heat a skillet over high heat then drizzle with oil. Add peppers and sprinkle with salt. Sauté peppers until they start to blister and char, about 5-7 minutes, stirring frequently. 
    • While peppers are cooking, whisk together the ginger-soy glaze by combining all ingredients in a small bowl (soy sauce through garlic); set aside. 
    • When peppers are done cooking, serve on a large platter and drizzle with the ginger-soy glaze. Serve warm.

    Nutrition

    Serving: 6peppersCalories: 251kcalCarbohydrates: 51.3gProtein: 12.6gFat: 3.5gSaturated Fat: 0.3gPolyunsaturated Fat: 3.2gSodium: 415mgFiber: 24.1gSugar: 24.4g
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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