These easy pan roasted Shishito Peppers, served with a zesty garlic and lemon dipping sauce will be your new favorite appetizer! This crowd pleasing dish is Paleo, Whole30, and Keto friendly and it comes together in less than 20 minutes!
About the 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.
One of my favorite things about this recipe is that it’s totally fool-proof. 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!
These peppers are made in one skillet using just THREE ingredients, and the dipping sauce is just mixed together using just a few household staples. Best of all, the recipe is 100% Keto, Low Carb, Paleo, Whole30, and Gluten free friendly!
Three simple ingredients are all you need to make this fantastic, addictive recipe at home!
- Shishito Peppers. I buy them at Costco or Walmart, but many other grocers carry them year round too. I
- Olive Oil, or substitute avocado oil if you prefer that.
- Flakey Sea Salt. Don’t skip the flakey sea salt! That salty crunch takes the peppers to a new 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: Use homemade mayo or a Whole30 mayo option.
- Spices: Chili Powder, Garlic Powder
- Lemon Juice
Step by Step Instructions
- *Important! 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!
- Heat the oil in a large skillet over medium high heat. You can use a cast iron skillet if you have one or any other heavy bottomed skillet. The oil will be shimmering when it’s ready.
- In batches (so the pan doesn’t get overcrowded), carefully add the peppers to the hot oil, turning occasionally as they begin to brown. Cook until blistered and browned on all sides, then set on a plate.
- Sprinkle the peppers generously with sea salt and a squeeze of lemon juice. Serve with the dipping sauce. For best results, serve right away.
Didn’t I tell you it was easy? Once you try these and see how amazing they are, you’ll find yourself making these shishito peppers for parties, get togethers, movie nights at home, and mid-day snacks. There’s no wrong time to make them!
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!
Like this recipe? Drop a star rating below!
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.