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air fried shishito peppers with creamy dipping sauce on a white platter.
By Summer

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the peppers
  • 1 Package Shishito Peppers
  • 1-2 Tbsp Extra Virgin Olive Oil, Avocado Oil or Sesame Oil
  • Pinch of Flaky Sea Salt
For the sauce
  • 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 regular or flaky

Equipment

  • Air fryer
  • Large bowl with lid
  • Measuring spoons
  • spatula
  • Small mixing bowl or mason jar for the sauce
  • Serving Platter
  • Sauce bowl or ramekin for the dipping sauce

Instructions
 

Cook the 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 sauce
  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.

Notes

  • Don't skip this step: 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.
  • If the sauce is too thick, add a little olive oil and/or another squeeze of lime until the sauce is the right consistency.
  • If the sauce is too spicy, add a little more mayo or another squeeze of lime to mellow the heat.