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!
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.
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.
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.
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.
Remove the peppers to a platter, sprinkle them with salt, and serve them with the dipping sauce.
Recipe Tips
- 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.
- 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.
Recipe FAQs
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.
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.
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.
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. 
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.
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!
Recipe Card
Shishito Peppers with Sriracha Mayo Dip
Video
Ingredients
Dip:
- ¼ cup mayonnaise
- 1 teaspoon reduced-sodium soy sauce
- 1 teaspoon sriracha sauce
Peppers:
- 1 tablespoon butter
- 12 ounces shishito peppers - washed and thoroughly dried on paper towels
- ¼ teaspoon sea salt - or salt to taste
Instructions
- Combine the dipping sauce ingredients (mayonnaise, soy sauce, and sriracha) 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.¼ cup mayonnaise, 1 teaspoon reduced-sodium soy sauce, 1 teaspoon sriracha sauce
- Heat the butter in a 12-inch cast-iron skillet over medium-high heat.1 tablespoon butter
- 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.12 ounces shishito peppers
- Remove the peppers to a platter, sprinkle them with salt, and serve them with the dipping sauce.¼ teaspoon sea salt
Notes
- Seasonings, especially salt, are guidelines - adjust to taste.
- 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
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
George says
This is my favorite restaurant appetizer. So excited to realize I can make it at home - just as good and for a fraction of the price!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, George! Thank you very much for the review.