These easy pan sautéed shishito peppers are served with a zesty garlic and lemon dipping sauce. This is the ultimate appetizer. It is Paleo, Whole30, and Keto friendly and it comes together in less than 20 minutes.
Shishito Peppers Recipe
These easy skillet shishito peppers will soon be your new favorite healthy appetizer! The blistered, mild peppers are quickly cooked in rich olive oil, then sprinkled with flakey sea salt and dipped in a lovely lemon garlic sauce.
I have to warn you, though, that they’re slightly addictive, especially when paired with the easy lemon garlic dipping sauce. But that is all part of the fun! I love to serve this appetizer with pepperoni & cheese crisps and BBQ chicken & ranch sliders.
One of my favorite things about this recipe is that it’s totally fool-proof. Even if you’re brand new to cooking, you can whip this up in a snap. And because they come together quickly and there’s hardly any clean up, even seasoned pros will love them too! They’re such an easy appetizer and a perfect snack.
These peppers are made in one skillet using just three ingredients. And the creamy dipping sauce is just mixed together using just a few household staples. Best of all, this healthy snack is 100% Keto, Low Carb, Paleo, Whole30, and Gluten free friendly!
Why You’ll Love this Recipe
From your very first batch, you’re going to love these sauteed shishito peppers. They’re irresistibly delicious and so enjoyable:
- They’re a really fun dish! Most shishito peppers are pretty mild and rank low on the scoville scale. However, 1 in 10 of these peppers can get kind of spicy! It’s like a game of Russian roulette with mild peppers or hot peppers.
- There is so much flavor in this simple recipe. These small green peppers pack a punch of flavor and the dipping sauce compliments them so well.
- You can serve these as a great appetizer on game day, or a healthy snack when you want something outside of the box. Sauteed shishito peppers are really versatile!
You can find these three simple ingredients at any of the major grocery stores. But if it’s farmers market season, be sure to look for ripe shishito peppers there! Here’s what you need:
- shishito peppers: I typically buy these tasty peppers at Costco or Walmart, but many other grocers carry them year round too.
- olive oil: If you prefer, you can substitute avocado oil!
- flakey sea salt: Trust me on this, don’t skip the flakey sea salt! The salty crunch truly takes the peppers to the next level. Maldon or any other flakey sea salt will work great!
The Dipping Sauce
This lemon garlic dipping sauce is absolutely wonderful! It’s lightly tangy, with just a touch of heat, and it compliments the shishitos beautifully. It can be made in advance, then kept covered in the refrigerator until you’re ready to serve.
- mayonnaise: You can either use homemade mayo or find a great Whole30 mayo option.
- spices: Just two spice cabinet staples are needed for this creamy dipping sauce; chili powder and garlic powder
- lemon juice: A squeeze of fresh lemon juice adds a delightfully tangy flavor to this sauce. It pairs really well with the mild spice of the peppers.
How to Make Shishito Peppers
It is so easy to make these pan roasted japanese peppers. Just follow these simple instructions:
Before making the peppers, mix up the sauce! Combine mayo, lemon juice, garlic powder and cayenne pepper together in a small dish. Season to taste.
Then place it in the fridge until you’re ready to use it. In fact, you can make it in advance if you want! Just cover the bowl and store in the refrigerator for up to 2 days.
Heat a little olive oil in a large heavy bottomed skillet or cast iron skillet over medium-high heat. Hot oil will shimmer a bit when it is ready! Using a fork, poke hole into the thin skin of each pepper.
Add the small green peppers to the hot pan. Do this in batches so that the pan doesn’t get overcrowded. As the peppers begin to brown, turn them occasionally. Cook the panful of peppers until blistered and browned on all sides, then transfer them to a plate.
Sprinkle the blistered shishito peppers with a generous dose of sea salt and a squeeze of lemon juice. Serve with the previously prepared dipping sauce. For best results, serve right away, while hot.
How to Store Leftover Sauteed Shishito Peppers
I doubt you’ll have a single pepper leftover since they get devoured the second you place the serving dish onto the table! However, in the unlikely event that you do have leftovers, you can easily store them.
Transfer to an airtight container or plastic zip top bag and refrigerate for 3-4 days. You can also freeze leftovers for 3 months in a freezer safe bag! Allow to thaw before reheating.
To reheat, place them back into a hot pan with a little oil and sautée until warm.
What to Serve with Shishito Peppers
These delicious whole peppers go well with so many different dishes. They go wonderfully with a tasty Whole 30 turkey burger or a hearty homemade hamburger. They are also a great side dish for Mississippi chicken that already has a bit of kick. I love to have a few with a crunchy salad too!
Need some good appetizers to serve alongside these peppers? Buffalo chicken dip is great, and bacon cheeseburger nachos pair great with them too. I alos love serving them honey sriracha chicken wings!
Tips for Success
Simple recipes like these pan roasted peppers are always a go-to. Here’s a few tips for this easy recipe:
- The steam that builds up inside each pepper as it cooks can cause them to pop and splatter oil on you. To prevent this, poke each pepper with a fork before cooking. It will allow the steam to escape, which keeps you safer and keeps your cooking space freer from splatter!
- Make sure each pepper has a nice char on it! That’s where all of the bold flavor comes from.
- If you do not use olive oil or avocado oil, it is important to use a high heat oil. Sautéeing in a hot skillet requires an oil that can be heated to high temperatures without smoking a lot.
No, shishito peppers are mild. They are slightly spicier than bell peppers, but they’re much more mild than jalapeños. Shishito peppers have a sweet, fresh, and peppery flavor. Occasionally you’ll find one that’s spicy with a bit of heat, but it’s pretty rare.
Yes! Shishito pepper seeds are edible. Hold each pepper by the stem while you dip it, and eat the entire pepper, except the stem.
Shishito Peppers are in season year round, but you’re most likely to find them in the summertime. If they aren’t available at grocers near you, you can even grow shishitos in your backyard garden!
More Appetizer Recipes
- Air Fryer Burger Bites
- Everything Bagel Deviled Eggs
- Air Fryer Pigs in a Blanket
- Air Fryer Tortilla Chips
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Easy Shishito Peppers with Garlic Lemon Dipping Sauce
- 1 lb. shishito peppers
- 4 Tablespoons olive oil or avocado oil
- 1/2 teaspoon sea salt
Lemon Garlic Dipping Sauce
- 1/2 cup mayonnaise
- 1 Tablespoon lemon juice
- 1/3 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper or more, to taste
Make the Lemon Garlic Dipping Sauce
- Mix the mayo, lemon juice, garlic powder and cayenne pepper together in a small dish. Season to taste. If making in advance, cover the bowl and store in the refrigerator for up to 2 days.
Cook the Shishito Peppers
- Wash the peppers and pat them dry with a towel.
- Poke each pepper once with a fork. This step is optional, but it cuts back on the danger of popping peppers in the skillet.
- Heat the oil in a heavy bottomed skillet over medium-high heat. When the oil is shimmering, it's hot enough. In batches, add the peppers to the hot skillet, being careful not to overcrowd the skillet. Cook until brown and blistered on one side, then turn until blistered and browned on all sides.
- Set the peppers on a plate. Sprinkle with flakey sea salt and a squeeze of lemon. Serve immediately with the dipping sauce.