Restaurant-worthy keto-friendly Air Fryer Shishito Peppers are easy to make at home. This post includes what temperature to use and how long to roast the peppers. Also known as Padron peppers, these make a great appetizer with Lemon Aioli Dip.
Welcoming today with Air Fryer Shishito Peppers! Here’s a fun appetizer you can make in your air fryer. And if you don’t have one, check my recipe for Blistered Shishito Peppers with Miso Aioli Dip, easily made in a skillet on the stovetop.
You’ve likely seen Shishito Peppers listed on menus at your favourite eateries. They’ve taken over appetizer menus by storm in the last year or two. They’re just that good!
They’re fun to eat, because 1 in 10 might be a hot one and you’ll never know which one! Not only that, they’re keto and vegan-friendly for those following special diets.
Where to buy Shishito Peppers and how to choose them
Shishitos (and their similar Spanish counterpart, Padron peppers) are sometimes available in your local supermarket or farm markets. Costco sells them, too.
Look for peppers that are bright green, about 2 – 5 inches long, unblemished and firm. They will keep well for a few days in the fridge.
Ingredients for Air Fryer Blistered Shishito Peppers with Lemon Aioli Dip
You’ll find complete instructions and ingredient amounts in the recipe card below.
- shishito peppers (also known as Padron peppers) 6 to 8 per person. Don’t remove the stem. You’ll need to use it as a little handle to pick up the peppers to eat them.
- 1 tsp oil with a high smoke point, like avocado oil
- lemon: fresh. You’ll need a little for squeezing fresh juice on the peppers once they’re cooked. You’ll also need 2 tablespoons of freshly squeezed lemon juice for the aioli.
- vegan mayonnaise (or mayonnaise of your choice)
- salt and pepper
How to cook Shishito Peppers in an Air Fryer
I’ve cooked shishito peppers in a cast iron pan many times lately. My recipe for Blistered Shishito Peppers with Miso Aioli Dip is one of my favourite appetizers.
But now that I have an air fryer, I have one more incredibly easy way to make these peppers. An air fryer
- uses less oil
- cooks the shishitos in less time
- is easy to clean up
To make this fun appetizer of blistered shishito peppers, first toss the peppers with 1 teaspoon oil. Preheat the air fryer at 390°F. for 3 minutes, then add the peppers in a single layer.
Check at 4 minutes. They should be softened and lightly blistered. If they’re not quite done, give the pan a good shake and return to the air fryer for a minute or two longer.
How to serve
Remove to a serving dish, squeeze a little lemon juice on top and sprinkle with a little sea salt. Serve with either Lemon Aioli Dip (recipe below) or with Miso Aioli Dip.
Time to eat! Pick up a pepper by its stem, dip in Lemon Aioli or your favourite dip and pop it (except the stem) in your mouth!
Air Fryer Shishito Peppers with Lemon Aioli
- Air Fryer
- 1/2 lb shishito peppers
- 1 tsp avocado oil or other oil with a high smoke point
- 1/2 cup vegan mayonnaise, or your favourite mayo
- 2 tbsp lemon juice, freshly squeezed
- 1 clove garlic, finely minced
- 1 tbsp fresh parsley, finely chopped
- 1/4 tsp each sea salt and pepper
- Combine all ingredients for the Lemon Aioli in a small bowl. Set aside to allow flavours to blend.
- Preheat the air fryer to 390°F. for 3 minutes.
- Toss shishito peppers with oil, then add to the basket of the air fryer in a single layer.
- Fry for 4 minutes. Push pause and check for doneness. Peppers should be slightly softened and lightly blistered. If not done, cook for another minute or two.
- Remove to a serving dish, squeeze a little fresh lemon juice over all and sprinkle with sea salt. Serve with Lemon Aioli.
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