Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Blistered Shishito Peppers with Smoky Paprika Aioli

By 131 Comments

Blistered Shishito Peppers with Smoky Paprika Aioli make a tasty appetizer that is pretty much the easiest thing I’ve made lately. It’s fun to put them out in front of a group of people and watch the addiction begin.

Delight in a bowl of Blistered Shishito Peppers with Smoky Paprika Aioli

If you haven’t come across shishito peppers yet, keep your eyes peeled. It shouldn’t be hard to find them, whether at your farmer’s market or at your local Trader Joe’s (I’ve picked them up at both places). They’ve also popped up on the appetizer list at restaurants around the country: I had them in San Francisco about three years ago, and in Phoenix and Cleveland more recently.

Try another of my fun appetizer recipes: You’ll love these Easy Brie and Cherry Puff Pastry Squares. They’re so tasty!  

You won't be able to stop eating Blistered Shishito Peppers with Smoky Paprika Aioli

These peppers are small, and they’re neither overly spicy nor sweet, but rest assured you’ll find at least a few in your batch that are on the spicier side. That’s part of the fun, right?

Indulge in an easy-to-make appetizer: Blistered Shishito Peppers with Smoky Paprika Aioli

I cooked these peppers on a stovetop grill, but you could also blister them in a skillet. For dipping purposes, I whipped up an easy aioli that includes smoked paprika for extra flavor. You could serve them garnished simply with a bit of sea salt, but I think the aioli takes things over the top.

You'll enjoy everything about Blistered Shishito Peppers with Smoky Paprika Aioli

Next time you’re dining out or at the market, keep your eyes open for these babies. I’ve also seen Padrón peppers on menus at restaurants, and they’re very similar to shishitos.

This is a great vegetarian appetizer option, and this is a naturally gluten-free dish, too. Sub out the regular mayonnaise in this recipe for vegan mayonnaise, and you’ve got yourself a vegan treat.

If you’re a pepper lover, you’ll be excited to delight in Blistered Shishito Peppers with Smoky Paprika Aioli. If you’ve never really thought much about it before, these will win you over. 

Shishito Peppers with Smoky Paprika Aioli is a fabulous appetizer. These peppers are a treat and make a great snack!

Nutrition

Calories

288 cal

Fat

25 g

Carbs

15 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 2-4

Blistered Shishito Peppers with Smoky Paprika Aioli
Save RecipeSave Recipe
Print Recipe

5 based on 14 review(s)

Ingredients

    For the aioli:
  • 1/2 cup mayonnaise (sub vegan mayonnaise if you'd prefer)
  • 3 garlic cloves, smashed
  • 1/2 teaspoon sea salt
  • 2-3 tablespoons olive oil
  • Juice from half a lemon
  • 1/2 teaspoon smoked paprika
    • For the peppers:
  • 10 ounces shishito peppers (washed and dried thoroughly)
  • 1 tablespoon olive oil
  • Sea salt for seasoning

Instructions

    For the aioli:
  1. Use a knife to cut up the smashed garlic as small as possible. Add the sea salt over the garlic and use the back of a knife to mash and mix it together until a paste forms.
  2. Add the mayonnaise to a bowl along with 2 tablespoons of olive oil, the lemon juice, and the garlic paste. Mix to combine.
  3. Add the paprika (and remaining 1 tablespoon of olive oil if you think you need it to reach a thinner consistency) and mix again. Taste and adjust the seasoning as needed.
  4. Refrigerate until ready to serve.
    5. For the peppers:
  5. Place a grill pan on the stovetop over medium high heat.
  6. Add the clean and dry peppers to a bowl and toss with the olive oil.
  7. When the grill is hot, add the peppers and cook, turning occasionally, until they begin to blister and char slightly.
  8. Remove from the grill and transfer to a serving bowl. Season with the sea salt and serve warm with the aioli.
7.8.1.2
199
https://www.azgrabaplate.com/blistered-shishito-peppers-with-smoky-paprika-aioli/

INSTRUCTIONS

 

Subscribe
subscribe

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

  1. Heather / girlichef says

    I have not come across shishitos yet - but oh my gosh do they look amazing (especially so beautifully blistered)! I bet the hubs and I could sit down and make a meal of this, the aioli sounds like the perfect accompaniment. Keeping my eye out...
    Reply

    • Patricia says

      Hey! Yes, they are super hard to put down! I bet you'll start noticing them here & there. Hope you find them and give them a try!
      Reply

    • Patricia says

      Hi Kacey! Hope you give them a try -- they're great with just a bit of sea salt sprinkled on, too!
      Reply

  4. Judy@ImBoredLetsGo says

    I know I'm going to love this! My favorite tapas while in Barcelona a few years ago was the blistered peppers. I think they were padron peppers? In any event I must give these a try! Pinning it!
    Reply

    • Patricia says

      Hi Judy! Oh, yes! A local restaurant serves padron peppers and they're very similar! Hope you like these!
      Reply

  5. Sara says

    Your pictures are beautiful! I've made shishito peppers before but usually just serve them sprinkled with coarse salt, can't wait to try your aioli!
    Reply

  7. Amber | Caleigh's Kitchen says

    I've not seen these peppers but now I'm going to have to find them. Plus anything that is paired with aioli is a winner in my book! Would love it if you would pop on over and share on Try a Bite Tuesday at Caleigh’s Kitchen! The party is still open until tomorrow!
    Reply

  15. Kennedy Cole@KCole's Creative Corner says

    These look great! I love the aioli. This dish really has a ton of flavor. I just have one question: Are shishitos spicy? I recently made a souther cooking and baking blog. https://kcolescreativecorner.com I would greatly appreciate it if you would check it out! Thanks so much!
    Reply

    • Patricia says

      Hi Kennedy! Thanks so much! No - they're not really spicy, but you might get one or two in the mix that are a *little* on the spicier side. Will check out your site!
      Reply

    • Patricia says

      Thanks, Peter. If you have a Trader Joe's nearby, try there - that's where I got this batch, but have also found them at farmers markets. Good luck!
      Reply

  17. Jennifer Stewart says

    These look so awesome! I never would have thought to just eat the peppers with the aioli. I have made the peppers and added them to dishes before but not alone! Awesome idea! Spiciness!
    Reply

    • Patricia says

      Hi, Barbara! I've been like that with some things, too (mangos if you can believe it)! Thanks so much!!
      Reply

  23. April J Harris says

    I have never had Shishito Peppers but they sound delicious! Love the Aioli - what a fabulous dip. I can think of so many things to use it with as well as the peppers!
    Reply

    • Patricia says

      Hi April - yes, I could eat the aioli with pretty much anything ;) The peppers are so tasty! Hope you can find some to try! Thanks for your kind words!
      Reply

  33. Denay DeGuzman says

    Mmmm...This yummy tantalizing recipe is perfect for upcoming family gatherings of all types. These beautiful blistered peppers served alongside smoky aioli look spectacular! This flavorful appetizer recipe is a keeper!
    Reply

  37. Jen says

    Just recently tried these peppers for the first time but the idea of blistering them sounds even better! Plus that aioli looks amazing
    Reply

  40. Vet Leow says

    Your photographs are just amazing...make my mouth water just looking at it....I could finish all these in one sitting in front of the television too.... :)
    Reply

  44. Dakota says

    Shishito peppers are my favorite! I have no shame in saying I just went to 3 supermarkets looking for them. Finally found them and bought a pound for myself!!! This smoked paprika aoli sounds like an absolutely perfect match- I am so excited to try it out! Thank you! Also wondering.... If I use regular paprika in lieu of smoked, will I be missing out on a lot of flavor?
    ★★★★★
    Reply

    • Patricia says

      Hi Dakota! Isn't it funny how we become a little obsessed?! I don't think you'll miss out on tooooo much flavor with regular paprika (maybe a bit). Maybe you could add another ingredient you have on hand (like a smokey hot sauce)?
      Reply

  46. Vinnie Gordon says

    This an excellent aioli for the shishito peppers!! So glad I found this recipe! My guests love it!! Alane you scored a home-run with this recipe!! Thank you!!
    ★★★★★
    Reply

    • Patricia says

      Hi Vinnie - thanks so much! I'm so pleased to hear that you and your guests loved it! I could eat that aioli with a spoon. I'm just saying... :)
      Reply

  47. Kate says

    Patricia, thank you! I made this exactly as recipe states and it was delicious. It has wonderful flavors. Five stars for this peppers.
    ★★★★★
    Reply

  50. roxy says

    Yum! I got acquainted with these during a recent trip to Spain and now I'm addicted. So happy to have a recipe I can try at home!!
    Reply

  57. Jennifer Maune says

    These sound so delicious! I haven't tried shishito peppers, but with the paprika aioli, it sounds amazing! Perfect appetizer for football Sunday! -Jennifer
    ★★★★★
    Reply

  62. Callie says

    I’ve made this before and plan on doing it again tonight with some I purchased the other day. Grab them when you can find them or even better, grow your own!
    ★★★★★
    Reply

  64. Lisa says

    My favorite appetizer. It's so delicious and convenient. That was good idea for a breakfast healthy. Thank you for sharing!
    ★★★★★
    Reply

Trackbacks

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆