Rinse and dry the shishito peppers thoroughly to ensure proper blistering.

Heat a large skillet over medium-high heat and add olive oil until shimmering.

Place the peppers in a single layer in the skillet; cook while tossing occasionally for about 5-7 minutes until charred.

Immediately sprinkle with sea salt while still sizzling, then drizzle with fresh lemon juice.

Serve hot on a platter as-is or with dipping sauces.