Beer Batter Shishito Pepper Tempura with Spicy Garlic Dipping Sauce is a delicious way to enjoy these trendy gourmet peppers. The beer batter uses only two ingredients, and the dipping sauce comes together in minutes. Serve as an appetizer alongside mains like beef lettuce wraps.
Shishito peppers are showing up in markets this season, and this light tempura preparation is a perfect way to highlight their sweet, delicate flavor—plus the occasional spicy surprise.
Inspiration
This recipe grew out of a New Year’s Eve tradition of making vegetable and shrimp tempura. Missing the restaurant version from my hometown, I learned to make tempura at home and it became a shared favorite. Seeing an abundance of shishito peppers at the store suggested a tempura twist—a cheerful restart after a difficult year.
What are shishito peppers?
Shishito peppers are an East Asian variety with a thin skin, crisp bite, and mostly mild, slightly sweet flavor. About one in ten peppers can be unexpectedly hot, which adds an element of fun when serving them to guests. They’re available year-round but peak in late summer and early fall and can be found at Asian markets and many grocery stores.
While you can eat shishitos raw, quick high-heat cooking—blistering, sautéing, or coating in a light tempura batter—brings out a wonderful roasted flavor while keeping the interior tender.
How to make Beer Batter Shishito Pepper Tempura with Spicy Garlic Dipping Sauce
- Prepare the dipping sauce: combine soy sauce (or tamari/coconut aminos), unseasoned rice vinegar, chili garlic sauce, and fresh minced garlic. Set aside to let flavors marry.
- Make the beer batter: whisk together all-purpose flour and cold beer until smooth. That’s it—this batter is intentionally light and airy.
- Heat oil with a high smoke point (canola, corn, or peanut) in a deep fryer to 375°F (190°C). For consistent temperature and safety, a countertop deep fryer is recommended.
- Working in batches, dip shishito peppers into the batter to coat them thoroughly, then fry until the coating is crisp and a light golden color.
- Transfer finished peppers to a cooling rack set over a rimmed baking sheet; keep them warm in a low oven (around 175°F/80°C) while frying remaining batches. Avoid draining fried food on paper towels to prevent sogginess.
- Serve hot with the spicy garlic dipping sauce and garnish with thinly sliced scallions if desired.
This dish makes a fun, shareable appetizer that’s crispy, flavorful, and quick to prepare. It also adapts well to other vegetables.
Not a pepper fan? Try tempura with:
- Sweet potato
- Zucchini
- Yellow squash
- Broccoli
- Cauliflower
- Onion
- Asparagus
Pair this appetizer with other easy starters for a full spread. The simple beer batter and bright, garlicky sauce make these fried bites addictive and approachable for home cooks.
More great, easy appetizer recipes you’ll love
- Shrimp Cocktail Louis
- Cream Cheese Salsa Dip
- Bacon-Wrapped Chicken Tenders
- Goat Cheese Stuffed Artichoke Bottoms
- White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips
- Eggplant Fries
Ingredients
Dipping Sauce
- 3/4 cup soy sauce (or tamari/coconut aminos)
- 1/4 cup unseasoned rice vinegar
- 2 teaspoons chili garlic sauce
- 3 cloves garlic, minced
- Thinly sliced scallions, for garnish
Peppers
- 1 2/3 cups all-purpose flour
- 1 (12-ounce) can beer, cold
- Canola, corn, or peanut oil, for deep-frying
- 2 bags (8-ounce) shishito peppers
Instructions
Dipping Sauce
- Combine the sauce ingredients in a small bowl and set aside to let the flavors meld.
Peppers
- Whisk the flour and beer together in a bowl until smooth.
- Fill a deep fryer with oil to a depth of at least 3 inches and heat to 375°F (190°C).
- Preheat the oven to 175°F (80°C) and place a cooling rack over a large rimmed baking sheet.
- Coat each pepper in the beer batter, then fry in batches of 6–8 until lightly golden and crisp.
- Transfer fried peppers to the cooling rack and keep warm in the oven while finishing remaining batches.
- Serve immediately with the dipping sauce and garnish with scallions.
Notes
TIPS:
- Keep finished peppers on a cooling rack set over a sheet pan and hold in a low oven to stay crisp.
- Avoid placing fried items directly on paper towels; they can make the underside soggy.
Nutrition (per serving, estimate)
Calories: 248 kcal • Carbohydrates: 29 g • Protein: 7 g • Fat: 1 g • Sodium: 1704 mg
Nutritional values are estimates and may vary based on ingredients and portion sizes.
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