Sautéed Shishito Peppers Recipe by Dr. Daryl

This a version of a dish I had at Nobu in Manhattan. You can’t beat the flavor and the kick, and yet it’s an easy, healthy recipe to make at home.

Shishito peppers can be found locally grown in many spots around the US right now, and they are worth a try if you’ve never sautéed or blistered them before. But heed my warning, one out of about every 10 peppers is quite spicy, so it’s bit of a game of pepper roulette. Fortunately, the stakes are low. Be sure you have a tall glass of water nearby, and enjoy.

If this dish is good enough to be served at one of the best restaurants in the world, I think you’ll find it’s a winner for dinners at home.

So give it a try and let me know what you think over on Facebook.


Ingredients [Serves 2 as an entrée/ 4 as a side dish

20 Sishito peppers
1 tbsp. coconut oil
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
2 tsp. toasted sesame oil
Pinch crushed red pepper flakes
1 clove garlic, minced
1.5 tbsp. gluten-free Tamari (or Braggs Liquid Aminos)
Handful raw sesame seeds


Heat the oil in a pan on a medium flame. Add the Shishito peppers to the skillet and sauté, tossing frequently, until blistered and tender, (roughly 3 to 4 minutes on each side).

Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for an additional 30 seconds. Next, add the gluten-free Tamari (or Braggs Liquid Aminos) and cook, stirring to coat the peppers evenly, for 1 minute. Place on a serving dish, sprinkle with raw sesame seeds and sea salt to taste, serve, and enjoy!

Want more easy, healthy dinner ideas?

How does a Thai Spring Roll Veggie Bowl or Sweet Potato Fries with Chimichurri Sauce sound?

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Dr. Daryl


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