Grilled Shishito Peppers with Lemon and Cilantro

Shishito peppers—which are mildly flavored and come with a little “handle” stem—are perfectly designed for grilling. You might have tried them at a restaurant as an appetizer or side dish and fallen in love with these pert little green peppers. When you grill them, the surface becomes caramelized and brown, adding delicious flavors and aromas to your meal. All you have to do is create a simple marinade, then you can get to grilling on an electric grill or on a BBQ. Then munch away on these delightful blistered shishito peppers! You can also roast them in the oven until golden brown.

What are Shishito Peppers?

Shishito peppers come from the Japanese word “shishi”, which means lion—this was translated to chili pepper; in Japan shishitos are known as Lion Head pepper. Shishito peppers are small, wrinkled green peppers that are easy to grow in warm climates (I’ve grown these plants in my garden in California!). Are shishito peppers hot? No, they are actually mild in heat and sweet. Every once in awhile you may get a slightly spicier one in the bunch, but shishitos are generally mild enough to grill and eat as a side dish.

I love to pick them up from my farmers market when they are in season in the summer to grill at home in this recipe for Grilled Shishito Peppers with Lemon and Cilantro. These little mini peppers are just the right amount of crunchy, sweet, and mildly hot in a recipe that features the herbal flavors of cilantro and the brightness of lemon. Serve this recipe as an appetizer or side dish for your summer meals. Rich in flavor, they are also brimming in vitamin C, as well as plant compounds with antioxidant and anti-inflammatory activity.

This easy vegan, gluten-free Grilled Shishito Peppers with Lemon and Cilantro recipe calls upon only 5 ingredients (not including pantry staples), and can be whipped up in under 20 minutes. Just clean them, place them in a large bowl with lemon juice, EVOO, garlic, smoked paprika, and cilantro, and toss together—letting the flavors soak into the peppers for an hour before grilling them. I recommend using a grilling basket or grilling platter to grill shishito peppers, since they fall through the cracks so easily. Just grill them until they are nice and brown—about 8 minutes. You can also roast them in the oven until they are golden brown.

I love to serve this recipe as a starter course for my party or dinner—fresh off the grill—as guests arrive for an outdoor meal on a gorgeous, sunny, summer day. Add a crisp, cool glass of Sauvignon Blanc and you’ll be in heaven.

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For other recipes featuring grilled vegetables, check out some of my favorites:

Grilled Spicy Sesame Tofu
Grilled Vegetables
Grilled Peaches with Basil
Lemon Herb Grilled Artichokes
Grilled Corn and Tofu Salad

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