These blistered shishito peppers with keto lime aioli make for an incredible appetizer or side! They’re amazingly delicious and will be a huge hit every time you serve them!
These blistered shishito peppers with keto lime aioli are quite addictive. You have been warned!😊This is the ultimate appetizer and also works great for a quick and easy snack. A friend of mine told me how much she and her husband love blistered shishito peppers. I had never tried them and knew I had to give it a go when I saw the peppers at one of my favorite local markets. Oh my! I can’t even believe how much I love these little beauties. You can serve them with or without the aioli, but I love having dipping sauces for my appetizers, so I served these peppers with a light lime aioli. I hope you’ll love this dish as much as I do!
Let’s talk about the shishito peppers used in our blistered shishito peppers with keto lime aioli!
Shishito peppers are beautiful bright green peppers that are thin-skinned, slender, and a bit wrinkly. There is a fun aspect about shishito peppers. Most are quite mild and have a subtle sweet taste to them. But, in a batch of shishitos, about one in ten peppers will surprise you and be spicy! That’s part of the fun in making these peppers. Shishito peppers are also low in calories and low in carbs, so they make an awesome addition when following a keto plan! And since they have such thin skin, they cook up quickly which is an added bonus!
What goes into the keto lime aioli?
Our keto lime aioli is quick and easy to make, and it pairs perfectly with our blistered shishito peppers. We start with keto mayonnaise. When choosing mayo, check your nutritional labels and make sure there is no added sugar or oils you don’t want. I like the Chosen Foods brand avocado oil mayonnaise and it is my go-to choice. We then add some fresh lime juice and Dijon mustard. I love to have fresh lemons and limes on hand for dishes; but you can use bottled juice if you’d like. Dijon mustard works great in this aioli, giving it a nice mustard taste. If you’d prefer, you could use substitute with yellow mustard. I added two cloves of minced garlic to my aioli. If you want a stronger garlic flavor, you can add even more. Then add salt and pepper to taste and your aioli is complete!
Do you have any tips for making these blistered shishito peppers with keto lemon aioli?
This is an amazingly easy dish to make, but I do have a few tips for you! First, I like to make the aioli first, then let it set to allow the flavors to meld while I make the peppers. Next, instead of the usual heating the oil in a pan then adding the veggies, you’ll want to toss your shishito peppers in the olive oil before adding to your heated pan. This is because the peppers are wrinkly, and you can best coat them by tossing first in olive oil. I recommend cooking the peppers over medium high heat for the best results. I let my peppers set in the pan for 2-3 minutes per side, so they char evenly on all sides. Some will pop as they cook, which is another fun part of making these peppers!
Here are some more fun and delicious keto appetizers I think you’ll enjoy!
Keto Blueberry Chipotle Little Smokies
Moons on a Cloud Keto Appetizer
Helpful Hints:
*I like to make the aioli first, then let it set to allow the flavors to meld while I make the peppers.
*Toss your peppers in the olive oil before adding to your skillet to ensure the peppers get evenly coated with the oil.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***Oftentimes, delicious appetizers are the hit of the party***
Blistered Shishito Peppers with Keto Lime Aioli
These blistered shishito peppers with keto lime aioli make for an incredible appetizer or side! They’re amazingly delicious and will be a huge hit every time you serve them!
Ingredients
For the keto lime aioli:
- ½ cup keto mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- Salt and pepper to taste
For the blistered shishito peppers:
- 24 shishito peppers
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
For the keto lime aioli:
1. In a small mixing bowl, add all ingredients.
2. Stir to combine. Set aside.
For the blistered shishito peppers:
1. In a medium mixing bowl, add all ingredients. Toss to coat peppers in oil.
2. In a large skillet, over medium high heat, add peppers.
3. Saute peppers, turning occasionally, until charred and blistered, 8-10 minutes. Some peppers will pop as they saute.
4. Serve immediately with prepared aioli.
Nutrition Information:
Yield: 6 Servings Serving Size: 4 Peppers with AioliAmount Per Serving: Calories: 155Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 8mgSodium: 286mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 1gProtein: 1g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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