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Garlic Ginger Shishito Peppers

Here comes a terrific appetizer, snack, or compliment to a meal that keeps your eats interesting. If you haven’t had shishitos, know they're not a spicy pepper, and they’ve got a nice texture when blistered. With some seasoning like here, and even a variety of dipping sauces, you can enjoy them lots of ways.

Macronutrient Balance:  4g Protein / 14g Fat / 12g Carbohydrates - this makes 1 serving. (Dipping sauce pictured is not included in this macro count.)


  • 6oz shishito peppers

  • 1 Tbsp grapeseed oil

  • 1 garlic clove minced

  • 1 tsp minced ginger  

  • 1 tsp sea salt 

  • Dipping sauce pictured consists of soy sauce, lime juice, fresh garlic and ginger, and a splash of sesame oil (remember - not included in macro count). 


  1. Bring an iron skillet to high heat.

  2. Toss peppers with oil and salt and place in the hot pan.

  3. Cook for 4 minutes, turning as they cook.

  4. Add ginger and garlic and cook for an additional 3 minutes or until peppers are blistered on both sides.

  5. Serve hot! 



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