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