• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Most Popular
    • Cheryl’s Favorite Recipes
    • 30-Minute Recipes
    • Creamy Soups
    • Copycat Recipes
    • Casseroles
    • One-Dish Wonders
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Course Side Dishes

Blistered Shishito Peppers with Lemon-Garlic Aioli

Cheryl Malik
Cheryl Malik Posted: 06/02/21 Updated: 05/11/22
Leave a Comment
Jump to Recipe
K Keto LC Low Carb P Paleo VG Vegetarian 30 Whole30

This post may contain affiliate links. Please read our disclosure policy.

Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers
Pin graphic for blistered shishito peppers

These blistered shishito peppers are cooked to perfection in a skillet then tossed with butter and served with a quick and easy lemon-garlic aioli. This is one of my favorite vegetable recipes of all time, and I devour them all summer! You’ll love this appetizer or side dish just as much as I do, guaranteed.

Blistered shishito peppers on a plate with a lemon-garlic aioli sauce

If you like peppers, you’ll definitely want to check out our incredible recipe for guacamole-stuffed, bacon-wrapped jalapeño poppers, available exclusively to our 40 Aprons Premium members. If you’re not already a member, click here to find out more info about 40 Aprons Premium!

What Makes These Peppers So Good

  • Blistered shishito peppers literally could not be easier to make. All you need to do is sauté the peppers in a little avocado oil for 10 minutes, then toss them in melted butter and a little salt and lemon juice. If you’ve got a skillet and a stovetop, you can have roasted shishito peppers.
  • The easy lemon-garlic aioli complements the shishito peppers SO well. The creaminess of the sauce with the crisp texture of the roasted peppers, and a light, bright lemon flavor throughout? Perfection.
  • They’re a great low-calorie option. The blistered shishito peppers without the lemon-garlic aioli clock in at a mere 83 calories per serving (and only 4g net carbs, if you’re counting those!).
  • Shishito peppers are in season in the summer and early fall, which makes them a perfect summer snack or appetizer. You can easily freeze the fresh peppers to use throughout the winter, though!

Key Ingredients

Shishito Peppers – These small, vibrant green peppers are a little sweet when they’re raw – and, yes, you can eat them raw! When they’re charred, though? Oh, mama. Blistering shishito peppers amplifies their smoky taste, and I promise you won’t be able to eat just one. Shishito peppers aren’t the same as Padrón peppers, but they’re similar. Padróns would work in this recipe if you can’t find shishitos.

Mayonnaise – Mayo is the base for your lemon-garlic aioli. I really love the cool creaminess of mayonnaise with the crisp, fresh flavor of the peppers. There’s something so pleasing about the two textures together. If you’re vegan, you can use vegan mayonnaise. Paleo or on a Whole30? We’ve got a great recipe for One Minute Whole30 Mayo that you could use here! You don’t actually have to serve your blistered shishito peppers with any dipping sauce at all, but I really love the flavor it adds!

Shishito peppers in butter in a large cast iron skillet

Are Shishito Peppers Hot?

Not really, no! Well… kind of. But mostly, no. So the thing is, most shishito peppers (seriously, like 90% of them) are actually pretty mild. If you want to get technical, they land anywhere from 50 to 200 Scoville heat units, and most are closer to 50 SHU*. Every now and then, though, you’ll get one that’s got a really good bite to it. The hotter peppers won’t look any different from the mild ones, which kind of turns your appetizer into a fun game!

*For reference, bell peppers are around 0 SHU. Jalapeño peppers range anywhere from 2,500 SHU to 8,000 SHU.

Are Shishito Peppers Good for You?

Yes! Blistered or not, shishito peppers have a lot of nutritional benefits. They’re rich in free-radical fighting antioxidants, and the high amount of vitamins C, B6, and E are great for your immune system. These vitamins also aid in collagen production, and the fibrous peppers are great for your digestive system.

Chef’s Tips

  • As the shishito peppers blister, steam may build up inside them, which can cause them to burst or pop. Use a splatter screen, or poke a small hole in the end of the peppers before tossing them in oil. The hole will allow the moisture to vent a little.
  • You want to leave the peppers alone while they sauté so they have a chance to really develop that beautiful char… but don’t leave them alone so long that they burn or stick to the skillet. Stir them once every 2 minutes to prevent them burning, but leave them alone other than those 3-4 stirs.
  • Shishito peppers start out wrinkly, so tossing them in oil before you cook them helps get oil into every nook and cranny of each pepper. That lets the peppers cook more evenly. You could just put them straight into the skillet, skipping the oil toss altogether, but the oil in the skillet won’t coat them as thoroughly.
  • If you want to really dress them up, you can stuff your blistered shishito peppers with a soft cheese, or just serve them with a cheese plate. Or, instead of lemon-garlic aioli, you could serve your peppers with a Cilantro Lime Dressing.
Blistered shishito peppers in a large cast iron skillet

More Veggie Recipes You’ll Love

  • Instant Pot Corn on the Cob with Honey Butter
  • Oven-Roasted Brussels Sprouts with Bacon
  • Roasted Sweet Potato Salad
  • Instant Pot Stuffed Peppers
  • Roasted Grape Tomatoes
  • Brown Sugar & Honey Glazed Carrots

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Blistered shishito peppers in a large cast iron skillet

Blistered Shishito Peppers with Lemon-Garlic Aioli

Prep:10 minutes minutes
Cook:10 minutes minutes
Total:20 minutes minutes
These blistered shishito peppers are cooked to perfection in a skillet then tossed with butter and served with a quick and easy lemon-garlic aioli. This is one of my favorite vegetable recipes of all time, and I devour them all summer! You'll love this appetizer or side dish just as much as I do, guaranteed.
Print Save Saved! Click Here to Remove Ads
4

Ingredients

For the Shishito Peppers

  • 1 tablespoon avocado oil or other neutral oil, plus more for peppers
  • 8 ounces fresh shishito peppers any leaves removed
  • 1 tablespoon butter
  • sea salt to taste

For the Lemon-Garlic Aioli

  • ¼ cup mayonnaise
  • 2 cloves garlic minced
  • ¼ teaspoon sea salt
  • 1 lemon quartered, divided

Equipment

  • Large, heavy skillet
  • Medium bowl
  • Tongs

Instructions 

  • Heat 1 tablespoon neutral oil in large heavy skillet over medium-high heat. At the same time, place peppers in medium bowl with additional oil and toss to coat.
  • When skillet is hot, add peppers in one even layer. Work in batches if needed to avoid overcrowding the skillet. Sauté peppers uncovered.
    Shishito peppers in large cast iron skillet
  • Let peppers cook undisturbed, other than quickly stirring them approximately every 2 minutes. Sauté until blistered and charred, approximately 6 to 8 minutes total.
  • While peppers sauté, make lemon-garlic aioli. Add mayonnaise, garlic, salt, and juice of 1 quarter of lemon to bowl. Combine thoroughly. Taste and adjust salt and/or lemon juice as desired.
    Lemon-garlic aioli in a small bowl
  • When peppers are blistered (softened and charred in spots), add 1 tablespoon butter to skillet and let melt. Squeeze juice of 1 quarter of lemon over peppers. Sprinkle with plenty of salt and use tongs to toss peppers to coat in butter and lemon juice.
    Shishito peppers in butter in a large cast iron skillet
  • Transfer peppers to plate, or serve in skillet, with lemon-garlic aioli.

Notes

  • Make it Vegan: Use vegan butter for the peppers and vegan mayonnaise in the aioli.
  • Make it Paleo/Whole30: Use ghee instead of butter for the peppers, and use our recipe for Whole30 Mayonnaise to make a mayo for your aioli.
 
Recipe yields approximately 4 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition Information

Serving: 1serving, Calories: 188kcal, Carbohydrates: 8g, Protein: 2g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 13mg, Sodium: 115mg, Potassium: 47mg, Fiber: 1g, Sugar: 1g, Vitamin A: 103IU, Vitamin C: 15mg, Calcium: 12mg, Iron: 1mg, Net Carbs: 7g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram
Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

You may also like...

  • Air fryer cauliflower on a baking sheet
    Air Fryer Cauliflower with Lemon-Garlic Aioli
  • A white bowl containing lemon-garlic kale salad with blackberries
    Lemon-Garlic Kale Salad with Blackberries
  • A close up of lemon garlic butter spooned over baked fish
    Baked Fish with Lemon-Garlic Butter

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

What’s Popular?

Side view of a glass of cucumber margarita with cucumber garnish in front of a pitcher of margaritas.

Cucumber Margarita on the Rocks (By the Glass or Pitcher)

Overhead view of a fish taco bowl with mango salsa and red cabbage slaw.

Blackened Fish Taco Bowls with Mango Salsa and Cilantro-Lime Rice

Overhead view of 4 salmon fillets in a large silver saucepan with red pepper parmesan sauce.

Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce

Close up, slightly overhead angle of apple salad in a large bowl, with whole apples in the background

Crisp Apple Salad with Raisins and Pecans

In Season

Three paleo lemon bars stacked on top of each other. A bite is missing from the corner of the lemon bar on top. Other lemon bars surround the stack, just out of focus.

Paleo Lemon Bars

Top-down, overhead view of a Crockpot-cooked marry me chicken breast with sauce atop a bed of mashed potatoes in a large white bowl.

Crockpot Marry Me Chicken

Side view of two wine glasses holding POG juice mimosas with a carafe of pog juice in the background.

POG Juice Mimosas

Overhead view of a long oval salad boat with strawberry goat cheese salad and balsamic vinaigrette.

Strawberry Goat Cheese Salad with Balsamic Vinaigrette

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
1016 shares