How To Cook Shishito Peppers (With Two Dipping Sauces)

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

Course Appetizer

Cuisine American, Japanese

Prep Time 5

Cook Time 5

Total Time 10

Servings to 4 servings

Calories 135kcal

Author Slow The Cook Down

Ingredients

For the soy and ginger dipping sauce

¼ cup soy sauce (60ml)
1 tablespoons brown sugar
¼ tablespoon fresh ginger minced
¼ tablespoon sriracha
juice of ½ lemon

For the mayo, lemon and garlic dipping sauce

½ cup mayonnaise (115 g)
juice of ½ lemon
1 garlic clove minced
⅛ teaspoon sriracha and lime herb blend

For the shishito peppers

1 tablespoon olive oil
8 ounces shishito peppers (227g)
½ tablespoon seasoning salt
lemon wedges to serve

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