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Blistered shishito peppers in a large cast iron skillet

Blistered Shishito Peppers with Lemon-Garlic Aioli

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.
Course Appetizer, Side Dish
Cuisine Asian
Keyword charred, dipping sauce, game day food
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 188kcal


  • Large, heavy skillet
  • Medium bowl
  • Tongs


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


  • 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.


  • 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.


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