Follow these steps for perfect results
olive oil
cilantro
leaves picked
parsley
leaves picked
lemon
Juice and grated zest
red chilies
garlic
roughly chopped
ginger
peeled and roughly chopped
shrimp
large raw, peeled, heads and tails intact
bamboo skewers
soaked
lemon wedges
to serve
Combine olive oil, cilantro, parsley, lemon zest, lemon juice, red chilies, garlic, and ginger in a food processor.
Process until a smooth paste forms.
Season the paste to taste.
In a medium bowl, mix 1/4 of the Piri Piri paste with the shrimp.
Place the remaining paste in a separate serving bowl.
Marinate the shrimp for at least 30 minutes.
Thread 3-4 shrimp onto 2 bamboo skewers each.
Heat an oiled outdoor grill or indoor grill pan to medium heat.
Cook shrimp for 2-3 minutes per side, until fully cooked.
Serve the grilled shrimp scattered with fresh cilantro.
Accompany with remaining Piri Piri sauce and lemon wedges.
Expert advice for the best results
Marinate the shrimp for a longer period for a more intense flavor.
Adjust the number of chilies to control the spiciness level.
Serve with rice or grilled vegetables for a complete meal.
Everything you need to know before you start
15 minutes
The Piri Piri paste can be made a day in advance.
Arrange the shrimp on a platter, garnish with fresh cilantro and lemon wedges.
Serve as an appetizer with crusty bread.
Serve as a main course with rice and salad.
Light and refreshing Portuguese wine.
Discover the story behind this recipe
Piri Piri is a staple sauce in Portuguese cuisine.
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