A plate of roasted shishito peppers served with a side of dipping sauce and lemon wedges.

Why you’ll love these roasted shishito peppers

A woman in a pink sweater smiles widely while holding a dish of fresh salad with greens and strawberries, standing at a wooden table against a light background—perfectly capturing the inviting spirit of a food blog.

Until recently, I had only had shishito peppers a handful of times, but when I was in Portland for a blogging retreat earlier this year, we had them quite a few times.

I was only really impressed by one of them, but they were served nice and crispy with a lemon dipping sauce. So when I found shishitos peppers in our produce section, which isn’t a common occurrence, I knew I had to try recreating them.

They turned out perfect, peppers that were fresh and slightly crispy with just the right amount of caramelization, and the lemon in the aioli really balanced the occasionally spicy pepper.

→ If you like this recipe, you should try these: roasted tomatillo salsa / southwest chicken stuffed peppers / roasted red pepper pesto

Roasted shishito peppers on a platter with some lemon wedges and a ramekin of homemade aioli.
Shriveled and blistered peppers on a baking sheet with some lemon wedges.

Frequently asked questions

What do you eat roasted shishito peppers with?

Most of the time shishito peppers are served as an appetizer because they are delicious on their own, but you can also use them in recipes that call for chili peppers.

Why are some shishito peppers spicier than others?

Shishito peppers will vary in spiciness, typically one out of ever ten will be spicy. Usually they will taste sweet and smokey, and every now and then you will find a deliciously spicy one!

What is the difference between red and green shishito peppers?

The flavor of red shishito peppers is the same as green shishito peppers, the only difference is the age of the pepper. As they get older, shishito peppers turn red but usually they are consumed when they are green.

Close up of roasted shishito peppers on a platter with some lemon wedges and a ramekin of homemade aioli.
Close up of blistered peppers on a platter with some lemon wedges and a ramekin of homemade aioli.

More dairy free appetiers

Pin Print
No ratings yet

Roasted Shishito Peppers with Lemon Aioli

By: Melissa Belanger
Always flavorful and sometimes spicy, these roasted shishito peppers are a simple and healthier appetizer that will make a great addition to any party spread. Simply roast them under the broiler until they’re blistered, and serve them with this lemon aioli dipping sauce for an easy appetizer that’s fun to eat.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 12 servings
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

For the peppers:

  • 1 pound shisito peppers
  • 1 tablespoon olive oil
  • 2 – 3 garlic cloves, minced
  • 1/2 teaspoon coarse salt
  • Black pepper, to taste

For the aioli:

  • 1 egg + 1 egg yolk, room temperature
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 lemon, zested
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt
  • 1 cup neutral oil, canola oil, light olive oil

Alternative method for aioli:

  • 1 cup mayo, or vegan mayo for egg free
  • 1 garlic clove, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon Dijon mustard
  • Coarse salt, to taste

Instructions 

  • Make the aioli: Place all ingredients in a large cup with the eggs at the bottom and oil at the top.
    Blend with an immersion blender, slowly working from bottom to top, until ingredients are combined and thick. Refrigerate until ready to use.
  • Alternative method for aioli: Mix ingredients in a small mixing bowl until combined. Let aioli to rest for at least 10 minutes to allow flavors to develop. Refrigerate until ready to use.
  • Preheat your oven. Turn on your broiler to 500˚F and put your baking sheet in to let it also get warm. This helps the peppers cook faster and allows them to get blistered on both sides.
  • Season the peppers. In a large bowl, drizzle the peppers with olive oil and season them liberally with salt and pepper. Add the garlic and stir to coat.
  • Roast the shishitos. Remove heated baking sheet from the oven and carefully place peppers on it in a single layer. Return pan to the oven and roast shishitos for about 5 minutes, or until they have begun to brown and blister.
    Remove from oven and garnish with a sprinkle of salt & pepper.
    • Keep and eye on the peppers as they broil to make sure they don't burn. If you notice one side cooking faster than the other, rotate the pan halfway through.

Nutrition

Calories: 315kcal, Carbohydrates: 2g, Protein: 1g, Fat: 34g, Trans Fat: 0.1g, Cholesterol: 21mg, Sodium: 327mg, Fiber: 1g, Sugar: 1g, Vitamin C: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

A woman wearing a pink sweater smiles excitedly while holding a plate of fresh salad with greens and strawberries, standing at a wooden table beside a delicious turkey salad sandwich.

Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

You may also like:

Leave a comment

When leaving a comment or rating:
Feel free to share your recipe feedback, ingredient swaps, or tips for other readers. Rating a recipe you changed isn’t helpful to anyone - drop it in the comments instead. Keep it kind and on topic - disrespectful comments and ad complaints will not be approved.

Recipe Rating




3 Comments

  1. MeMate Gifts says:

    Great, roasted shishito peppers is so delicius

    Reply