I picked up a bag of Shishito peppers from the farmers market this weekend, and couldn’t wait to roast these sweet, mildly hot peppers on the grill in this simple plant-based recipe for Grilled Lemon Cilantro Shishito Peppers. I get so excited when shishitos are in season! These little mini peppers are just the right amount of crunchy, sweet, and mildly hot. They are absolutely wonderful roasted or grilled as an appetizer or side-dish.
Look for them to come available in the summer at your farmers market, CSA, or supermarket, or try growing themselves in your garden, as I did last year. Rich in flavor, shishito peppers are also brimming in vitamin C, as well as plant compounds with antioxidant and anti-inflammatory activity.
This easy recipe, which calls upon only 5 ingredients (not including pantry staples), can be whipped up in under 15 minutes. Just clean the shishito peppers, place them in a large ziplock bag with lemon juice, EVOO, garlic, smoked paprika, and cilantro, and shake it up—letting the flavors soak into the peppers for a couple of hours 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 these Lemon Cilantro Shishito Peppers 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.