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Grilled Shishito Peppers Recipe with Spicy Aioli

Grilled Shishito Peppers with Calabrian Chili Aioli

Course: Appetizer
Cuisine: American
Keyword: aioli, grilling, lemons, shishito peppers
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Cost: $5
If you’re looking for an easy, crowd-pleasing starter, this Grilled Shishito Peppers with Calabrian Chili Aioli is a must-make. Light, smoky, and just a little spicy, it’s a great little appetizer for a summer barbecue. The aioli only has two ingredients, and I prefer to use Trader Joe’s Bomba Calabrian Chiles for a bold, tangy heat that really makes this dish pop.
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Ingredients

Calabrian Chili Aioli

Blistered Shishito Peppers

  • 8 ounces shishito or padrón peppers
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • Kosher or sea salt to taste

Instructions

Make the Calabrian Chili Aioli

  • In a small bowl, whisk together the mayonnaise and Calabrian chile paste until smooth. Taste and adjust the heat level if desired, adding more chile paste if you like it spicier. Season with salt if needed, then refrigerate until ready to serve.

How to Grill Shishito Peppers

  • Toss the peppers with olive oil until evenly coated. Place them in a grill basket and cook over medium-high heat, flipping occasionally, until they are blistered and lightly charred on all sides.
  • Remove from the grill and immediately toss with fresh lemon juice and a sprinkle of sea salt.

Indoor Method (Cast Iron Skillet)

  • Heat olive oil in a cast iron skillet over medium-high heat. Add the peppers and cook, turning frequently, until blistered and softened. This will take about 6–15 minutes depending on your preferred level of char.
  • Finish with lemon juice and sea salt.

Serve

  • Serve the blistered shishito peppers hot with the Calabrian Chili Aioli on the side for dipping. They’re perfect as a finger food appetizer—just grab by the stem, dip, and enjoy.

Notes

Tips for the Best Shishito Peppers
  • Use High Heat: Whether grilling or sautéing, high heat is key to getting that signature blistered exterior.
  • Don’t Overcrowd the Pan: Give the peppers room so they char instead of steam.
  • Finish with Acid: A squeeze of fresh lemon juice brightens the entire dish and balances the richness of the aioli.