Shishito Peppers

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This easy appetizer is sure to impress your guests! Shishito peppers are cooked in a pan, then served with a zesty garlic and lemon dipping sauce. You can whip this appetizer together in just a few minutes of cooking time.

What Readers Are Saying

5 stars
This lemon dipping sauce is to die for! Perfect combination with the peppers.
Kathryn

Close up of the cooked Shishito peppers topped with flakey sea salt.

Shishito Peppers Recipe

These will soon be your new favorite 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!

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!

Why You’ll Love this Recipe

Shishito peppers are a mild pepper that are packed with flavor and so fun to eat! The dipping sauces compliments the sweetness of the peppers, making this the perfect appetizer or game day snack when you want something out of the box!

Recipe ingredients laid out on a wooden cutting board, labeled: Shishito peppers, olive oil, and sea salt.

Ingredients

  • 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! It is important to use a high heat oil. Sautéing in a hot skillet requires an oil that can be heated to high temperatures without smoking a lot.
  • 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!
Collage of two images with the dipping sauce ingredients laid out and labeled - mayo, lemon juice, and spices, and the finished dipping sauce served in a small glass dish.

The Dipping Sauce

This shishito pepper 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. You’ll need:

  • mayonnaise: You can either use homemade avocado mayo or find a great shortbought mayo option.
  • spices: 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

Before cooking 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.

Close up of the peppers added to a hot skillet.
Close up of the peppers cooking in a skillet beginning to brown.
  1. 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.
  2. Add peppers to the hot pan in batches if needed to not overcrowd the pan. As they begin to brown, turn them occasionally. Cook until blistered and browned on all sides.
  3. Transfer to a plate then sprinkle with a generous amount of seat salt and a squeeze of lemon juice. Serve right away while hot alongside the dipping sauce.
A hand holding one pepper dipped in sauce and sprinkled with sea salt.

Tips for Success

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!

Recipe FAQ

Are shishito peppers spicy?

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.

Can I eat the seeds of a shishito pepper?

Yes! Shishito pepper seeds are edible. Hold each pepper by the stem while you dip it, and eat the entire pepper, except the stem.

When are Shishito peppers in season?

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!

Top down of the blistered shishito peppers beside a small glass dish filled with the dipping sauce and sliced lemons.
Did you make this recipe?

5 stars
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!

Top down of the blistered shishito peppers beside a small glass dish filled with the dipping sauce and sliced lemons.

Shishito Peppers with Garlic Lemon Dipping Sauce

Pan roasted Shishito Peppers served with a zesty garlic and lemon dipping sauce! This crowd pleaser comes together in less than 20 minutes!
5 from 13 votes
Print Pin Rate Text Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Laura Miner

Equipment

Ingredients

Shishito Peppers

  • 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

Video

Instructions

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.

Notes

To store: Store in an airtight container in the refrigerator for 2-3 days.

Nutrition

Calories: 339kcal | Carbohydrates: 6g | Protein: 1g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 472mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 464IU | Vitamin C: 93mg | Calcium: 11mg | Iron: 1mg
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More Appetizer Recipes

What to Serve with Shishito Peppers

They go wonderfully with a tasty turkey burger or a hearty homemade hamburger.

Need some good appetizers to serve alongside these peppers? Buffalo chicken dip is another shareable option or bacon cheeseburger nachos pair great with them too. I also love serving them honey sriracha chicken wings!

5 from 13 votes (12 ratings without comment)

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4 Comments

    1. Hi Randi! I think that’s a great idea! It’ll change the flavor slightly, but I bet it’d be delicious. Please let me know if you try it! 🙂 -Laura