Pan Roasted Shishito Peppers

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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!

Pan Roasted Shishito Peppers on a plate with a bowl of aioli

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!

spicy garlic aioli in a glass jar

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 Them?

You can find them in most grocery stores today, but I almost always get a bag or two from Trader Joes!

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Pan Roasted Shishito Peppers

These roasted shishito peppers are the perfect Paleo, Whole30 and Keto snack or appetizer!
5 from 11 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Snack
Servings 4 servings
Calories 33 kcal


  • 1 bag Shishito Peppers 14-16 oz
  • 1 Tbls Avocado Oil
  • 1 tsp Salt Flakes


  • Heat the oil in a cast iron skillet over medium/high heat. Once the pan is nice and hot, add in the peppers
    Cook the peppers for 7-10 minutes, moving them around every few minutes to get them blistered evenly
    Once they are evenly blistered, remove from the pan, toss with the fakes sea salt and serve immediately


WW SmartPoints are based on the blue plan and do not include the aioli
Serve with my Spicy Garlic Aioli


Calories: 33kcalCarbohydrates: 1gProtein: 1gFat: 4gFiber: 1gSugar: 1g
Keyword gluten free, keto, paleo, whole30
Tried this recipe?Mention @thebetteredblondie


  1. 5 stars
    The garlic aioli was amazing and paired so well the peppers. I’ll be having this often as my plants are producing well!

  2. 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!)

  3. 5 stars
    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!

    1. 5 stars
      Hi Anna, it is going to depend on the size of bag you use, but it is about 4 servings. So you just need to divide the amounts evenly. I hope that helps

    2. I grow and eat them year round. Plants are great producers. We love them chared and topped with lime juice or filled with a great sausage then broiled in the over and topped with pepper jack cheese.

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