Charred Shishito and Creamy Soy-Lime Dipping Sauce
Charred Shishito Peppers are the perfect easy, quick snack! Served with a creamy soy-lime dressing, this is an appetizer that will impress!
By Exeter Produce
Jul 18, 2025Prep Time
2Cook Time
6Servings
4Nutritional Info
Ingredients
Charred Shishito Peppers
6-8 oz Shishito Peppers
1/2 Tbsp Avocado Oil see notes
Salt to taste
Black Pepper to taste
Creamy Soy-Lime Dipping Sauce
1/4 Cup Mayo
Juice from 1/2 Lime
1 Tsp Lime Zest
2 Tbsp Soy Sauce
Salt to taste
Black Pepper to taste
1 Tsp Togarashi optional
Method
Heat your pan to the highest heat setting on your stove.
Once pan is hot, carefully add in the oil, then add in the shishito peppers.
Carefully stir the peppers so they're all coated in oil. Spread them out, then let them cook untouched for about 2-3 minutes.
After 2-3 minutes, use tongs to move the peppers around, rotating them so both sides get charred.
Cook for another 2-3 minutes until peppers are well-charred but still have some green parts.
After peppers are done cooking, sprinkle with a little salt and pepper and toss.
To make the creamy soy-lime sauce, combine the sauce ingredients and whisk together until smooth. Taste, and adjust seasonings if necessary.
Serve peppers hot. Enjoy!
Notes
Be sure to turn on the oven exhaust fan and work in a well-ventilated area for this recipe – it can get smoky!
Do NOT use a non-stick pan for high heat cooking! Cast iron or stainless steel is the way to go here.
I recommend avocado oil for this recipe, but you can use any high heat-tolerant oil you have, like sunflower or safflower oil.
You can get Japanese Togarashi seasoning at Asian markets or in the International aisle of many grocery stores.
About Us
Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
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215 Thames Road West, Exeter, ON N0M 1S3
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1 (519) 235-0141
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