Air Fryer Shishito Peppers (Blistered & Easy 10-Minute Recipe)

I still remember the first time I ordered shishito peppers at a restaurant.

The server dropped off a cast-iron skillet of blistered green peppers, sprinkled with flaky salt and a squeeze of lemon. I grabbed one, took a bite… and immediately ordered another plate. They were smoky, slightly sweet, and ridiculously snackable.

Then I saw the price.

Eight dollars for peppers? Nope. I went home and figured out how to make air fryer shishito peppers that taste just as good — maybe better — in under 10 minutes.

If you love easy appetizers, healthy air fryer recipes, or just want something impressive with almost zero effort, this recipe will become your go-to. Trust me.

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Why Air Fryer Shishito Peppers Work So Well

Ever wondered why restaurant shishito peppers taste so good? It’s all about the blister.

When high heat hits the skin, it creates those charred bubbles that bring smoky flavor and a slightly crisp bite. An air fryer delivers that same intense heat without needing a screaming hot skillet.

Here’s why I prefer making blistered shishito peppers in the air fryer:

• Cooks in 8–10 minutes
• Uses minimal oil
• No splattering on the stove
• Easy cleanup
• Consistent blistering

I use the COSORI Air Fryer 5-Qt
You can find it here:
https://amzn.to/46oaPE9

It circulates heat evenly and gives me perfect char without burning the peppers. I’ve tried cheaper models that left half the batch soft and the other half scorched. Not ideal.

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What Are Shishito Peppers, Exactly?

Shishito peppers are small, thin-skinned Japanese peppers.

They taste:

• Mild
• Slightly sweet
• Lightly smoky when blistered

About 1 in 10 peppers turns out spicy. That randomness makes them fun. It’s like edible roulette. Who gets the spicy one tonight?

If you’ve never tried them, don’t worry. Most are super mild.

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Ingredients for Perfect Air Fryer Shishito Peppers

You only need a few ingredients. That’s part of the magic.

Ingredients:

• 8 ounces fresh shishito peppers
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• Optional: lemon wedges, flaky salt, garlic powder

That’s it.

When ingredients stay simple, quality matters. I use La Tourangelle Extra Virgin Olive Oil
https://amzn.to/4cdSBZO

It has clean flavor and handles high heat well. Cheap oil can taste bitter once heated. I learned that the hard way.

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How to Make Air Fryer Shishito Peppers (Step-by-Step)

Let’s walk through it together.

Step 1: Wash and Dry

Rinse the peppers thoroughly.

Dry them completely with a towel. Moisture prevents blistering. Dry peppers blister better. Simple rule.

Step 2: Toss with Oil and Salt

Place peppers in a bowl.

Add olive oil and salt.

Toss until evenly coated. I use my hands because I like making sure every pepper gets attention.

Step 3: Preheat the Air Fryer

Preheat to 400°F for 3 minutes.

High heat creates blistered skin fast. Lower temperatures soften the peppers instead of charring them.

Step 4: Air Fry

Place peppers in a single layer in the basket.

Cook for:

• 4 minutes
• Shake basket
• Cook another 3–5 minutes

Look for blistered skin with charred spots.

They should look slightly wrinkled and browned.

Step 5: Finish and Serve

Remove immediately.

Sprinkle with flaky salt.

Squeeze fresh lemon over the top.

Serve hot.

That’s it. No complicated steps. No weird ingredients.

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Tips for Extra Blistered, Restaurant-Style Peppers

I tested a lot of batches to get this right. Here’s what makes the difference:

• Dry thoroughly before cooking
• Use high heat (400°F)
• Don’t overcrowd the basket
• Shake halfway through
• Serve immediately

Want extra char? Cook 1–2 extra minutes.

But watch closely. They go from perfectly blistered to shriveled quickly.

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Flavor Variations I Actually Love

Shishito peppers taste amazing with just salt. But sometimes I switch it up.

Garlic Parmesan

After cooking:

• Add 1 teaspoon garlic powder
• Sprinkle freshly grated parmesan

Asian-Inspired

After cooking:

• Drizzle sesame oil
• Sprinkle toasted sesame seeds
• Add splash of soy sauce

Spicy Lime

After cooking:

• Squeeze lime juice
• Add pinch chili flakes

Ever dipped them in aioli? Dangerous. You won’t stop.

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Best Dipping Sauces for Shishito Peppers

If you want to elevate your air fryer shishito peppers into party-level appetizer territory, add a dip.

Here are my favorites:

• Garlic aioli
• Sriracha mayo
• Ponzu sauce
• Yogurt-lemon dip

I mix mayo and sriracha about 2:1. Easy. Delicious.

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Common Mistakes to Avoid

I made these mistakes so you don’t have to.

Overcrowding the Basket

Crowded peppers steam instead of blister. Spread them out.

Skipping Preheat

Preheating matters. It jumpstarts blistering.

Using Too Much Oil

More oil doesn’t equal more crisp. It makes them soggy.

Letting Them Sit

They taste best hot and fresh. Serve immediately.

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How to Pick the Best Shishito Peppers

When shopping, look for:

• Bright green color
• Firm texture
• No wrinkles or soft spots
• Medium size (not tiny, not oversized)

Farmers markets often carry the freshest ones. Grocery stores usually stock them in summer and early fall.

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Storage and Reheating

Honestly? These taste best fresh.

But if you have leftovers:

• Store in airtight container
• Refrigerate up to 3 days
• Reheat in air fryer at 375°F for 3–4 minutes

Microwaving makes them limp. Avoid it unless you enjoy sadness in pepper form 🙂

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Nutritional Benefits

Shishito peppers are:

• Low calorie
• High in vitamin C
• Rich in antioxidants
• Naturally gluten-free

Per serving (approx 4 oz):

• 60–70 calories
• 2g fiber
• Minimal fat (depending on oil)

They make a great healthy snack or side dish.

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What to Serve with Air Fryer Shishito Peppers

I pair them with:

• Grilled steak
• Sushi night
• Tacos
• Burgers
• Rice bowls

They also work as a healthy game-day snack.

Ever brought them to a party? They disappear fast. Even picky eaters try them.