Grilled Shishito peppers are a summertime treat! They’re perfect as an appetizer or healthy side dish to complement grilled steaks, hamburgers, or chicken.
These delicious little peppers have become our favorite happy hour amuse-bouche! They feel too fancy and elegant to call them appetizers. And yet, they are ridiculously easy to prepare. Take a few extra minutes to quickly whip up the Cajun aioli as a dipping sauce. Magic.
All About Shishito Peppers
Shishito peppers originated in Japan.
They’re 2-4 inches long and wrinkled.
The peppers are thin-skinned, allowing them to grill quickly and absorb flavors.
Their flavor imparts a hint of smokiness and sweetness, with the bright taste of green bell pepper and a touch of heat, unless…
Eating them is a bit of a spicy gamble. Most shishitos are mild, but about one in ten will be surprisingly spicy.
Ingredients Needed
For the grilled Shishito peppers:
- Shishito peppers
- Olive oil
- Flaky sea salt
- Ground pepper
- Lemon
For the aioli:
- Mayonnaise
- Garlic puree – you can find this in the produce section of your grocery store or online.
- Creole seasoning – I used Tony Chachere’s, but any Creole or Cajun seasoning will work well.
- Ketchup or chili sauce – I used ketchup.
- Dijon mustard – I used Maille’s.
Tips For Making This Recipe
Wash and dry your peppers very well before tossing in the oil and seasonings. The oil won’t coat the peppers properly if they are damp.
Make the aioli sauce first so that it has time for the flavors to marry.
Use a grill pan so your Shishitos don’t fall through the grill grates.
Once the peppers are off the grill, allow them to cool for a moment so you don’t scorch your mouth.
If you’re looking more more great grilling recipes, check out some of our best!
For More Great Summer Vegetable Side Dishes:
- Southern Creamy Fried Corn
- Calabacita Squash And Corn
- Southern Sweet And Sour Green Beans
- Asparagus Piccata
- Mexican Esquites
- Easy Succotash
- Southern Fried Okra
- Ratatouille Casserole
Easy Grilled Shishito Peppers With Cajun Aioli
Shishito peppers are a summertime treat! They’re perfect as an appetizer or healthy side dish to complement grilled steaks, hamburgers, or chicken.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Grill
- Cuisine: Japanese
Ingredients
For the Cajun Aioli:
1 cup mayonnaise
1 teaspoon garlic puree (found in tubes in the produce herb section)
1 tablespoon Creole seasoning (I used Tony Chachere’s)
1 tablespoon ketchup or chili sauce
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
For the shishito peppers:
2 pounds shishito peppers
3 tablespoons olive oil
Juice of 1 lemon
Freshly cracked black pepper
Flaky sea salt
Instructions
Make the aioli.
In a small bowl, whisk together the mayo, garlic puree, Creole seasoning, ketchup, lemon juice, and Dijon until well combined. Taste and adjust the seasonings for salt and pepper, as well as the heat from the Creole seasoning. Cover the bowl tightly and chill for at least 30 minutes, allowing the flavors to meld together. If your Creole seasoning doesn’t pack enough punch, add a pinch of cayenne pepper.
For the peppers:
Preheat your grill on high.
In a large bowl, toss the shishito peppers with the olive oil until they are all well coated.
Spread the peppers onto a grill pan in a single layer.
Place the pan onto the grill, close the lid, and grill for 3-4 minutes.
Toss the peppers and grill another 3 minutes. The peppers should be charred and blistered.
Remove the peppers to a serving bowl.
Squeeze the lemon over the peppers and sprinkle with salt and pepper.
Serve warm.
Nutrition
- Serving Size:
- Calories: 355
- Sugar: 5.6 g
- Sodium: 886.3 mg
- Fat: 34.8 g
- Saturated Fat: 5.4 g
- Carbohydrates: 11.4 g
- Fiber: 2.8 g
- Protein: 1.9 g
- Cholesterol: 15.4 mg