First, make your dipping sauces. Whisk the ingredients for each sauce together (in separate bowls) until well combined. Taste to adjust the level of heat with sriracha!
In a large cast iron skillet, heat the 2 Tbsp oil for 2 minutes, until very hot. Carefully add the peppers to the skillet in a single layer.
Allow the peppers to cook for about 3 minutes a side, until they blister. You may want to put a splatter shield on top so you don’t get sprayed with oil! Toss them gently with tongs or a wooden spoon so they don’t fall apart. The total time cooking will be about 10 minutes.
When the peppers are cooked on all sides, toss with coarse sea salt.
Serve hot, with your dipping sauce of choice! You’ll eat them whole - pick them up from the stem end, dip, and eat. Don’t eat the stem, silly.
Notes
Have leftovers? Doubtful. But if you do, chop them up and put them in an omelet or scrambled eggs! You’ll definitely have leftovers of the sauces, so use them to spice up some leftover proteins or veggies! The sauce leftovers can be refrigerated and kept for up to a week.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/sauteed-shishito-peppers-with-creamy-sriracha-sauce-3-ways/