Air Fryer Shishito Peppers with Creamy Sriracha Mayo

If you’re looking for a fun appetizer that’s full of flavor, you’ve got to try these Air Fryer Shishito Peppers with Creamy Sriracha Mayo. These delicious and mild peppers get perfectly blistered in the air fryer and dipped in a zesty and creamy sriracha sauce. Best part? They’re ready in minutes. They truly are the perfect snack or an easy appetizer, and are great for game day hosting.

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Why You’ll Love This Recipe

Quick and easy. The air fryer makes this recipe a breeze. With a few minimal ingredients and easy cleanup, you get crispy, blistered peppers in minutes.

Flavor with a surprise. Shishito peppers are mild and easy to eat, but the real winner is my favorite dipping sauce – the sriracha mayo!

Perfectly shareable. These bite-sized peppers and the yummy sauce are great for sharing at gatherings or enjoying as a snack

How To Make Air Fryer Shishito Peppers with Creamy Sriracha Mayo

Equipment

• Air fryer (I love my air fryer!)
• Large bowl with lid
• Measuring spoons
• Spatula
• Small mixing bowl for the sauce
• Serving platter
• Sauce bowl or ramekin for the dipping sauce

Ingredients

For the Peppers:

• 1 Package Shishito Peppers
• 1-2 Tbsps Extra Virgin Olive Oil, Avocado Oil or Sesame Oil (my favorite EVOO)
• Flaky Sea Salt (my go-to flaky sea salt)

For the sriracha mayo:

• 1 Cup Mayonnaise
• 1 1/4 tbsp Sriracha
• 1/4 tsp Smoked Paprika
• 1/2 tbsp Extra Virgin Olive Oil
• Juice from 1/2 of a Lime
• Pinch of Sea Salt, flaky or regular

Instructions

Cook the Shishito peppers:

1. Place the shishito peppers in a bowl (with a lid), add a sprinkle of salt and give them a good drizzle of olive oil. Cover and shake to coat.
2. Place the peppers in a single layer in the air fryer basket or tray. Put the temperature to 400°F (205°C) and air fry for approximately 10 minutes or until the peppers are blistered, shaking or flipping the peppers halfway through cooking.
3. Pour the blistered peppers onto a serving platter with the sriracha mayo dipping sauce and serve immediately.

Make the shishito peppers dip:

1. While the peppers are cooking, make the sauce by placing the mayonnaise, sriracha, smoked paprika, olive oil, lime juice and salt into a bowl or mason jar.
2. Using a hand mixer, immersion blender or just a spatula, blend until creamy.
3. Taste and adjust seasonings as needed. If the mixture is too thick, add a little more oil and stir again.

Pro Tips

Give the basket a shake. Shake the basket or flip the peppers in the air fryer tray halfway through to ensure even cooking and to prevent any side from getting too charred.

Salt and lime. A pinch of flaky sea salt and a quick squeeze of lime juice after the peppers come out of the air fryer adds a brightness and depth of flavor that is delicious!

Serve immediately. These peppers are crispiest right out of the air fryer. They will soften the longer they sit out, but are still tasty.

Recipe Riffs & Swaps

Extra Heat: Add a pinch of cayenne pepper or a dash of hot sauce to the sriracha mayo. Sprinkle some red pepper flakes onto the peppers after cooking.

Cheesy Twist: Sprinkle grated Parmesan or crumbled cotija cheese over the peppers after air frying.

Herb It Up: Mix several tablespoons of chopped fresh cilantro or parsley into the sriracha mayo for a bright herbal note.

Add Sesame Seeds: Sprinkle over the peppers after air frying for a nutty crunch.

Dairy-Free Sauce: Swap mayo for vegan mayo for a creamy, dairy-free dip.

Troubleshooting Common Problems with this Recipe

Sriracha Mayo Is Too Spicy: Add more mayo or another squeeze of lime to mellow the heat.

Sauce is Too Thick: If the sauce is too thick, add a little olive oil and/or another squeeze of lime until the sauce is the right consistency.

Uneven Cooking: Shake or toss the peppers halfway through cooking for an even blistered finish.

Freezing & Storing Leftovers

While best fresh, you can freeze leftovers on a parchment-lined tray. Once frozen, transfer to a freezer-safe bag. Let thaw and reheat in the air fryer when ready to eat.

Store leftover peppers in an airtight container in the fridge for up to 2-3 days. Reheat gently in the air fryer or oven to restore crispness.

How To Reheat

Oven Method: Preheat oven to 350°F (175°C). Spread peppers on a baking sheet and warm for 5-7 minutes until heated.

Air Fryer Method: Set the air fryer to 350°F (175°C). Heat peppers for 3-5 minutes, checking halfway. This method helps crisp up the peppers.

Microwave Method: Heat peppers on a microwave-safe plate in 20-second intervals until warm, but note that the thin skin of the peppers will lose crispness.

FAQs

Can I use frozen shishito peppers? It’s best to use fresh peppers, as frozen ones can become mushy during thawing and might not blister as well.

Is there a substitute for the sriracha mayo sauce? Yes, alternative sauces that pair well with these peppers are soy sauce, chili sauce or even a burger sauce. Feel free to skip the homemade sauce and use a store-bought sauce for ease.

How spicy are shishito peppers? Shishito peppers are mostly mild, but occasionally vary in spiciness. I would not consider them hot peppers by any means.

Can I bake these instead of using an air fryer? Yes, roast them in a preheated oven at 425°F (220°C) for about 10 minutes, turning halfway through.

Is this recipe vegan-friendly? This recipe is easily made vegan by replacing mayo with a plant-based alternative or ensuring store-bought sauce is vegan.

If you’re craving a simple, flavorful, and fun snack, these little peppers pack a big punch!. The smoky, blistered peppers and the creamy sriracha sauce are the perfect combination. Air-fried shishito peppers with sriracha mayo dipping sauce are not only a great snack, but they’re also a fun appetizer for any dinner party or gathering!

For another app that comes together in just minutes, try our No-Bake Boursin Cheese Dip with Hot Honey!

Follow us on Pinterest for more easy apps to share! Whether feeding family or hosting friends, this easy and delicious appetizer will please any crowd.  

Cheers!

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