Blistered Shishito Peppers with Garlic Aioli
A plate of these Blistered Shishito Peppers with Garlic Aioli showcases vibrancy and brightness on any summer snack board. In minutes, the pan-fried mild peppers are ready to be dunked in the homemade aioli dipping sauce, making for a light and healthy snack or side dish.
Servings: 2 servings
Calories: 325kcal
Ingredients
Blistered Shishito Peppers
- 1 bag shishito peppers
- 1 tbsp avocado oil
- 1 tsp flaky sea salt
- ½ lime cut in half
Garlic Aioli Dip
- ⅓ cup mayonnaise
- 2 tsp lime juice
- 1 garlic clove grated or pressed
- ¼ tsp sea salt
- ¼ tsp smoked paprika
Instructions
Garlic Aioli Dip
- Mix all the dip ingredients together in a small bowl. Store in an airtight container in the fridge until you're ready to serve.
Blistered Shishito Peppers
- Heat the oil in a cast-iron skillet over medium/high heat. Once the pan is nice and hot, add in the shishito peppers.
- Cook the peppers for about 7 minutes, pressing them down with the wooden spoon to ensure each pepper touches the heat. Move them around every few minutes so each side is blistered evenly.
- Once they are evenly blistered, remove the peppers from the pan. Toss them with the flaky sea salt and serve with garlic aioli and lime wedges.
Nutrition
Calories: 325kcal | Carbohydrates: 3g | Protein: 1g | Fat: 35g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1691mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg