Party/ Party Food

How To Cook Shishito Peppers (With Two Dipping Sauces)

May 2, 2020

Last Updated on May 2, 2020 by Slow The Cook Down

Learn how to cook shishito peppers quickly and easily! Served with two tasty dipping sauces, this easy appetizer is always a crowd pleaser! Ready to serve in less than 10 minutes, these blistered shishitos are served with a soy and ginger and mayo, garlic and lemon dips. A simple and delicious party food that’s perfect for entertaining and snacking.

Shishito peppers on a wooden serving board

Ever since our local diner shut (RIP Thompson’s!) I’ve really been craving shishito peppers. I saw them in our local store and immediately picked up a couple of bags! They are so quick and easy to make with hardly any prep needed and the two sauces are super delicious.

They are perfect party food to serve alongside your other favorite apps like Sticky Chicken Wings and Stuffed Mushrooms for a real feast.

Ingredients You Will Need

For the shishito peppers, you only need four ingredients – so easy! 

  • Oil: I use olive oil to sauté the peppers, you can also use canola, vegetable or sunflower. Whatever you have will work just fine as long as it is neutral in flavor.
  • Shishito peppers: I used about 8 ounces of whole shishito peppers and they will comfortably serve two people. The recipe is easily doubled if you are serving more, just don’t overcrowd the skillet when you cook them.
  • Seasoning salt: I used seasoning salt to add an extra burst of flavor to the peppers. You can also use flaky sea salt which works really well.
  • Lemon: Squeeze of some fresh lemon juice just before serving.

How To Make Shishito Peppers

Be sure to scroll down for the full recipe!

  • Mix together the ingredients for each dipping sauce into separate bowls. Cover and keep in the fridge until serving. (photo 1)
  • Add the peppers into a skillet with a little oil and sprinkle over the salt. (photo 2)
  • Cook for a couple of minutes on each side until they start to blister.
  • Serve with the dipping sauces and lemon wedges.

Two shots to show the dipping sauce and the peppers before being cooked

Shishito pepper dipping sauces

We all know that pretty much every kind of food, ever, is always better with a dip, two for that matter! I served these sautéed shishito peppers with a thick creamy mayo with lemon and garlic, a crude version of an aioli, and for the other I made a salty soy sauce dip with a bit of a kick.

You can serve these with one or both of these dips, depending on your tastes, or make life super easy and use a store bought one. But, in all honestly the are so quick and easy to make, it’s totally worth a couple of minutes of your time.

Are shishito peppers spicy?

Shishito peppers are super mild in the spice department, so if you can handle Jalapeno Poppers, you will be perfectly safe with these. They are about 20 times milder than jalapenos on the Scoville scale. Be aware though, one in every 10 of these peppers packs a bit more of a punch. Not crazy spicy, but on the level of a jalapeno, and if you get one it will take you by surprise…although one I quite like!

Where do they come from?

These peppers originate from East Asia and you will often find them served in Japanese and Korean restaurants.

What do they taste like?

Shishito peppers have a bright and peppery flavor with a little hint of sweetness. A similar flavor to a bell pepper with that added hit of subtle heat.

Shishito peppers in a bowl with a lemon wedge

Can you make them ahead of time?

The peppers are best served as soon as you have sautéed them. You can however make the dipping sauces a couple of days ahead of time and keep them covered in the fridge.

Where do you buy shishito peppers?

A couple of my local stores have been stocking them, they are really popular right now! Whole Foods often has them in stock and you will find them at Asian stores too. You will find them in the grocery section, usually near the bell peppers or chili peppers. You can also buy them online. They are in peak season during the summer through to early fall, but they are available all year round.

Can you eat raw shishito peppers?

Yes, you can eat them raw as they are not particularly hot, but they taste so much better cooked!

Can you freeze them?

You can freeze the uncooked peppers, but their textures do change as they take on a lot of moisture. If you can, skip the freezing and cook them straight from fresh.

Lemon being squeezed over the peppers

Recipe Notes and Tips

  • Make sure the peppers are dry before adding to the pan. Wipe them with a paper towel to remove any excess moisture.
  • Don’t overcrowd the pan, they should be in a single layer so that they cook evenly. If you are planning on serving more, cook them in two batches.
  • Take care not to overcook the peppers. Take them off of the heat when they just start to blister. If you overcook them they can become too soft and mushy.

More Easy Appetizers

I love hearing from you!! If you have tried these shishito peppers with dipping sauces, be sure to scroll down, give them a star rating and let me know what you thought!

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Cooked shishito peppers on a serving plate next to two dipping sauces

How To Cook Shishito Peppers (With Two Dipping Sauces)

Learn how to cook shishito peppers quickly and easily! Served with two tasty dipping sauces, this easy appetizer is always a crowd pleaser! Ready to serve in less than 10 minutes
4 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American, Japanese
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 to 4 servings
Calories: 135kcal

Ingredients

For the soy and ginger dipping sauce

  • 1/4 cup soy sauce (60ml)
  • 1 tablespoons brown sugar
  • 1/4 tablespoon fresh ginger minced
  • 1/4 tablespoon sriracha
  • juice of 1/2 lemon

For the mayo, lemon and garlic dipping sauce

For the shishito peppers

Instructions

Make the dipping sauces

  • Whisk together the ingredients for each dipping sauce in two separate bowls. Cover and place in the fridge until needed.

Cook the shishito peppers

  • Heat the oil in a large skillet on a high heat.
  • Once the oil is hot, add in the shishito peppers. Don't over crowd the pan and do it in two batches if needed. Sprinkle over the seasoning salt.
  • Cook the peppers for a couple of minutes before flipping them over. Continue to cook until the skins start to blister all over.
  • Serve immediately with the dipping sauces.

Notes

  • Make sure the peppers are dry before adding to the pan. Wipe them with a paper towel to remove any excess moisture.
  • Don't overcrowd the pan, they should be in a single layer so that they cook evenly. If you are planning on serving more, cook them in two batches.
  • Take care not to overcook the peppers. Take them off of the heat when they just start to blister. If you overcook them they can become too soft and mushy.

Nutrition

Calories: 135kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 3413mg | Potassium: 260mg | Fiber: 2g | Sugar: 10g | Vitamin A: 420IU | Vitamin C: 104mg | Calcium: 17mg | Iron: 1mg
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5 Comments

  • Reply
    Ed WASHBURN
    September 10, 2020 at 4:15 pm

    3 stars
    This is your recipe for Mayo sauce: You left out the Mayo. How much Mayo goes into this sauce?
    “For the mayo, lemon and garlic dipping sauce
    juice of 1/2 lemon
    1 garlic clove minced
    1/8 teaspoon sriracha and lime herb blend”

    • Reply
      Slow The Cook Down
      September 10, 2020 at 4:31 pm

      Hi Ed, sorry for that! It’s 1/2 cup of mayo or about 115g. I’ve updated the recipe to show this

  • Reply
    fred miller
    August 2, 2020 at 11:49 pm

    The measurements for 1/4 tablespoon seem to be wrong. Never saw anything like that could she mean teaspoon?

    • Reply
      Slow The Cook Down
      August 3, 2020 at 11:29 am

      Hi Fred! I have quarter tablespoons with my measuring spoons – sorry if that was confusing. You are right, 1 teaspoon will be perfect for this recipe. Enjoy!

  • Reply
    Tamara Andersen
    July 11, 2020 at 1:22 pm

    5 stars
    I adore shishito peppers! There are a couple of local farmers that grow them. I love the ideas for dipping sauces that you’ve provided. I would love both, but I’ve not had shishito peppers with a mayo-based sauce, and look forward to trying it!

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