Crispy Blistered Shishito Peppers with Smoky Bacon Crumbles
These addictive blistered shishito peppers are tossed with crispy bacon crumbles and finished with a squeeze of fresh lemon for the perfect low-carb appetizer. A quick spring starter that delivers smoky, charred flavors in under 20 minutes.
Ingredients
- 225g fresh shishito peppers
- 4 slices thick-cut bacon
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional)
Instructions
Place bacon slices in a cold large cast-iron skillet, then turn heat to medium. Cook bacon for 8-10 minutes, flipping occasionally, until crispy and the internal temperature reaches 75°C. Transfer to a paper towel-lined plate and crumble when cool enough to handle.
Pour off all but 1 tablespoon of bacon fat from the skillet. Add olive oil and increase heat to high.
Once the oil is shimmering and nearly smoking, add shishito peppers in a single layer. Let them blister undisturbed for 2 minutes, then toss and continue cooking for another 2-3 minutes until charred in spots.
Reduce heat to medium, add sliced garlic and cook for 30 seconds until fragrant but not browned.
Remove skillet from heat. Add lemon juice, lemon zest, sea salt, black pepper, and red pepper flakes if using. Toss to combine.
Transfer peppers to a serving plate, top with crumbled bacon, and serve immediately while hot.
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