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.
This lemon dipping sauce is to die for! Perfect combination with the peppers.
–Kathryn
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!
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!
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.
- 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 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.
- 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.
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
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!
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Shishito Peppers with Garlic Lemon Dipping Sauce
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
Nutrition
More Appetizer Recipes
- Air Fryer Burger Bites
- Everything Bagel Deviled Eggs
- Air Fryer Pigs in a Blanket
- Air Fryer Tortilla Chips
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!
