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Home » Appetizers » Shishito Peppers

Shishito Peppers

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Oct 1, 2025
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Shishito peppers are one of my favorite appetizers to order at restaurants, but just like deviled eggs and shrimp cocktail, they are incredibly easy to make at home!

Shishito peppers are served with a dipping sauce.

I'm always happy when it turns out beloved restaurant dishes are just as good when you make them at home. These shishito peppers are one of those dishes. They are ready in ten minutes and are a delight to eat. My husband and I joke that over the years, as we gradually became better cooks, our list of things to order at restaurants grew progressively smaller. That's OK! We save money, and we still eat out for fun. 🙂

Ingredients and Variations

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

For the Dip

  • Mayonnaise: I always use avocado oil mayo, and Chosen Foods is my favorite brand. Their mayo is delicious.
  • Sriracha sauce: You can use a hot sauce other than sriracha, but I like sriracha's complex flavor profile compared to sauces whose first ingredient is vinegar.
The ingredients needed to make a dip for shishito peppers.

For the Peppers

  • Shishito peppers: Find them next to the other pepper varieties in your grocery store. They are usually packed in bags. I get mine from Whole Foods Market, where they come in 12-ounce bags.
  • Butter: You can substitute olive oil for the butter. However, butter promotes browning.
The ingredients needed to cook shishito peppers.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Combine the dipping sauce ingredients in a small bowl. Set aside.

Mixing the dip in a small bowl.

Heat the butter in a large cast-iron skillet over medium-high heat. When the butter has melted, add the peppers. Cook, stirring often, until the peppers are tender and charred in spots.

Cooking the peppers in a skillet.

Remove the peppers to a platter, sprinkle them with salt, and serve them with the dipping sauce.

Dipping a pepper into the dip.

Recipe Tips

  1. Dry the peppers well on paper towels, as shown in the photo below. We don't want water droplets on them, or they will steam.
Draining the shishito peppers on paper towels.
  1. They won't be all ready at the same time. Watch them closely, especially after 4-5 minutes, and start removing the ones that are ready. Keep cooking the rest until they are ready, too. The photo below shows me using a fork to remove the ones that are ready to a plate.
Removing the peppers that are ready first from the skillet.

Recipe FAQs

Are they spicy?

They are interesting in that they are generally mild, but about ten percent of them are indeed spicy, and there's no way to know by looking at them which ones are spicy and which ones are mild! Overall, the experience of eating them does feel like you are eating something spicy.

How long should I cook the peppers?

Restaurants often serve these peppers tender-crisp and very lightly browned. I prefer them soft and well-browned because that removes their bitterness and brings out their flavor, so I cook them for 8 minutes. Start with 5 minutes, taste one, and decide for yourself. 

Can I cook the peppers in a skillet other than cast-iron?

Yes, but a cast-iron skillet is better at promoting browning. You can use a good nonstick skillet. If you use a stainless steel skillet, increase the butter to two tablespoons to prevent sticking and reduce the heat to medium if needed.

How long can I keep the leftovers?

You can keep the peppers and dip (assuming there was no double-dipping involved) in an airtight container in the fridge for up to four days. The photo below shows the peppers stored in a glass food storage container. I don't recommend freezing them.

You can reheat the leftovers in a 350°F oven or enjoy them cold. Microwave reheating is not recommended - when reheated in the microwave, they tend to become soft and slightly bitter.

Leftover shishito peppers in a food storage container.

Serving Suggestions

Shishito peppers are typically served as an appetizer with a dip. In addition to the dip suggested here, you can serve them with ranch dip, sour cream dip, or Greek yogurt dip. For an Asian flavor profile, serve them with the dip I use in this seared tuna recipe.

They are also great as a side dish. In the photo below, you can see them served with seared duck breast.

Shishito peppers are served as a side dish to duck breast.

When I have leftovers, I often pair them with other leftover foods for a truly effortless meal. The plate below shows a recent meal of leftover tuna patties, leftover shishito peppers, cherry tomatoes, and grainy mustard. It was a lovely lunch that I was able to assemble in minutes!

Leftover tuna patties are served with shishito peppers, tomatoes, and grainy mustard.

Recipe Card

Shishito peppers are served with a dipping sauce.
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Shishito Peppers with Sriracha Mayo Dip

Shishito peppers are one of my favorite appetizers to order at restaurants. As it turns out, they are incredibly easy to make at home!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Appetizer
Cuisine: Japanese
Servings: 4 servings
Calories: 149kcal
Author: Vered DeLeeuw
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Ingredients

Dip:

  • ¼ cup mayonnaise
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon sriracha sauce

Peppers:

  • 12 ounces shishito peppers - washed and thoroughly dried on paper towels
  • 1 tablespoon butter
  • ¼ teaspoon sea salt - or salt to taste

Instructions

  • Combine the dipping sauce ingredients in a small bowl using a small hand whisk or a fork, followed by a small spatula to ensure everything is well combined. Set aside.
    Mixing the dip in a small bowl.
  • Heat the butter in a 12-inch cast-iron skillet over medium-high heat.
    Heating butter in a cast iron skillet.
  • When the butter has melted, add the peppers. Cook, stirring often, until the peppers are tender and charred in spots, 5-8 minutes (see the notes below for important tips).
    If the skillet becomes overheated and starts to smoke, lower the heat to medium.
    Removing the peppers that are ready first from the skillet.
  • Remove the peppers to a platter, sprinkle them with salt, and serve them with the dipping sauce.
    Dipping a pepper into the dip.

Notes

  • I like the peppers soft and well-browned because that removes their bitterness and brings out their flavor, so I cook them for 8 minutes. Start with 5 minutes, taste one, and decide.
  • They won't be all ready at the same time. Watch them closely, especially after 4-5 minutes, and start removing the ones that are ready. Keep cooking the rest until they are ready, too.
  • You can use a hot sauce other than sriracha, but I like sriracha's complex flavor profile compared to sauces whose first ingredient is vinegar.
  • Dry the peppers well on paper towels. We don't want water droplets on them, or they will steam.
  • If you use a stainless steel skillet, increase the butter to two tablespoons to prevent sticking and reduce the heat to medium if needed.
  • You can keep the peppers and dip (assuming there was no double-dipping involved) in an airtight container in the fridge for up to four days. I don't recommend freezing them. 
  • You can reheat the leftovers in a 350°F oven or enjoy them cold. When reheated in the microwave, they tend to become soft and slightly bitter.

Nutrition per Serving

Serving: 0.25 recipe | Calories: 149 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 13 g | Saturated Fat: 3 g | Sodium: 328 mg | Fiber: 4 g

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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