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

Easy Shishito Peppers with Garlic Lemon Dipping Sauce

Pan roasted Shishito Peppers served with a zesty garlic and lemon dipping sauce! This crowd pleasing dish is Paleo, Whole30, and Keto friendly and it comes together in less than 20 minutes!
Course Appetizer, Side Dish
Cuisine American, Chinese
Keyword Keto Appetizer, Vegan Side Dish, Whole30 Appetizer
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 339kcal



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


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.



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


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