These pan roasted Shishito peppers are the perfect Paleo, Whole30 and Keto snack or appetizer. Top with salt flakes and serve with Spicy Garlic Aioli as a dipping sauce. They are so delicious, they will be gone in seconds!
What are Shishito Peppers?
They are a Japanese pepper that have a mellow, slightly sweet flavor that is so addicting! They are not spicy, but there is known to be a random hot one in every bunch. (Although, I have never had a spicy one yet) They are perfect when roasted and blistered in a cast iron pan.
What oil should I use?
You can use olive oil, but when cooking at high temperatures, Avocado oil is best. It has a high smoke point and won’t change the flavor at high heat.
What should I serve it with?
You can simply top them with flaked sea salt and lemon, but I love to serve them with a creamy dipping sauce. My Spicy Garlic Aioli pairs perfectly with these blistered Shishito peppers!
How do you eat them?
You grab them by the stem and dip them in the sauce. Then you eat everything but the stem in one bite. They are the perfect healthy and satisfying snack!
Where can I find Shishito peppers?
You can find them in most grocery stores today, but I almost always get a bag or two from Trader Joes!
Used in this Recipe:
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Pan Roasted Shishito Peppers
Ingredients
- 1 bag Shishito Peppers 14-16 oz
- 1 Tbls Avocado Oil
- 1 tsp Salt Flakes
Instructions
- Heat the oil in a cast iron skillet over medium/high heat. Once the pan is nice and hot, add in the peppersCook the peppers for 7-10 minutes, moving them around every few minutes to get them blistered evenlyOnce they are evenly blistered, remove from the pan, toss with the fakes sea salt and serve immediately
I love how charred the become and the aoli is amazing too
The char is the best! And the aioli really brings it together, so glad you enjoyed it!
On the nutritional facts, do you know the serving size?
Very easy in the cast iron skillet and I cooked them on the side of my gas grill. Nice to not heat the house up with the oven. I didn’t have avocado oil so I used canola to be safe with the high heat. I added a sprinkle of garlic powder, garlic salt and the sea salt grinder because that’s what I had on hand versus flake salt. I think flake salt would’ve been tastier but my kids devoured this. I purchased the Shishito pepper pack from Trader Joe’s and luckily, none were spicy. Thanks for the great recipe!
Can’t wait to try this. Growing Shishito peppers for my first time and wondering what I’m going to do with all of them (they are very prolific bearers in Texas!)
The garlic aioli was amazing and paired so well the peppers. I’ll be having this often as my plants are producing well!