Introduction

Shishito peppers are a delightful, mild appetizer that comes alive when blistered to perfection. Paired with a creamy, spicy sriracha mayo dip, they make a simple yet irresistible snack or side dish.

A white plate with a black rim is filled with many roasted green peppers that have charred brown spots, giving them a glossy texture. To the side on the plate, there is a small white bowl with a green rim containing a creamy, light orange dipping sauce. The plate is placed on a white marbled texture surface with a black and white striped cloth partially visible nearby. The peppers and sauce look fresh and ready to eat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup mayonnaise
1 teaspoon reduced-sodium soy sauce
1 teaspoon sriracha sauce
1 tablespoon butter
12 ounces shishito peppers (washed and thoroughly dried on paper towels)
1/4 teaspoon sea salt (or salt to taste)

Instructions

Step 1: In a small bowl, whisk together the mayonnaise, reduced-sodium soy sauce, and sriracha until fully combined. Set the dipping sauce aside.
Step 2: Heat the butter in a 12-inch cast-iron skillet over medium-high heat until melted.
Step 3: Add the dried shishito peppers to the skillet. Cook, stirring frequently, until the peppers are tender and charred in spots, about 5 to 8 minutes. If the skillet starts smoking, reduce the heat to medium.
Step 4: Transfer the peppers to a serving platter, sprinkle with sea salt, and serve immediately with the sriracha mayo dip.

Tips & Variations

Make sure the peppers are completely dry before cooking to achieve proper blistering and avoid steaming.
Swap butter with olive oil for a lighter option.
Add a squeeze of fresh lime juice over the peppers before serving for a bright, tangy twist.
Adjust the amount of sriracha in the dip to control the heat level to your preference.

Storage

Store leftover cooked shishito peppers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain their charred texture. The sriracha mayo dip can be kept in a separate container in the fridge for up to 3 days.

How to Serve

A white round plate holds two crispy, golden-brown patties with green herbs mixed inside, positioned near the top right side; below them is a small mound of grainy, light brown mustard sauce with visible seeds. On the left side of the plate, there are several blistered green chili peppers with dark char marks. At the bottom right of the plate, there is a cluster of seven small, smooth, bright red grape tomatoes. The plate is set on a white marbled surface with a light gray cloth partially visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are shishito peppers spicy?

Most shishito peppers are mild, but about 1 in 10 can be unexpectedly spicy, which adds an element of surprise to this dish.

Can I use another dip instead of sriracha mayo?

Yes, you can serve these peppers with aioli, ranch dressing, or even a simple lemon-garlic yogurt dip for different flavor profiles.

Shishito Peppers with Sriracha Mayo Dip Recipe

Print Recipe

★★★★★

4.4 from 146 reviews

Crispy, charred shishito peppers served with a creamy, spicy sriracha mayo dip make a perfect appetizer or snack. This simple stovetop recipe combines the subtle sweetness of the peppers with a flavorful dipping sauce that balances heat and umami.

Author: Cleo
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 2 to 3 servings 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Dip Ingredients

1/4 cup mayonnaise
1 teaspoon reduced-sodium soy sauce
1 teaspoon sriracha sauce

Peppers

1 tablespoon butter
12 ounces shishito peppers (washed and thoroughly dried on paper towels)
1/4 teaspoon sea salt (or salt to taste)

Instructions

Prepare the dipping sauce: In a small bowl, whisk together mayonnaise, reduced-sodium soy sauce, and sriracha sauce using a fork or small whisk until smooth and fully combined. Set aside to let flavors meld.
Heat the skillet: Place a 12-inch cast-iron skillet over medium-high heat and add the butter. Allow the butter to melt completely and heat until shimmering but not burnt.
Cook the peppers: Add the shishito peppers to the hot skillet. Stir frequently to ensure even cooking and to develop charred spots on the skin. Continue cooking for 5 to 8 minutes until the peppers are tender and blistered. If the skillet starts to smoke, reduce the heat to medium to avoid burning.
Serve: Transfer the cooked peppers to a serving platter, sprinkle with sea salt, and serve immediately alongside the prepared sriracha mayo dip for dipping.

Notes

Make sure the shishito peppers are thoroughly dried to achieve optimal blistering without steaming.
Use a cast-iron skillet or heavy-bottomed pan for even heat distribution and better charring.
If you prefer less heat, use less sriracha or substitute with a milder hot sauce.
The dipping sauce can be made ahead and refrigerated for up to 2 days.
Serve immediately after cooking for the best texture and flavor.

Keywords: shishito peppers, sriracha mayo dip, appetizer, blistered peppers, quick snack, spicy dip