Follow these steps for perfect results
olive oil
cilantro leaves
picked
parsley leaves
picked
lemon
red chilies
garlic cloves
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 and juice, red chilies, garlic, and ginger in a food processor.
Process until smooth.
Season to taste.
Combine 1/4 of the Piri Piri paste with shrimp in a medium bowl.
Place the remaining paste in a separate serving bowl.
Marinate shrimp for at least 30 minutes.
Thread 3-4 shrimp onto 2 bamboo skewers through the head and tail.
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 cilantro.
Accompany with the remaining Piri Piri sauce and lemon wedges.
Expert advice for the best results
Marinate for longer for a more intense flavor.
Serve with rice or couscous.
Adjust the amount of chili to your spice preference.
Everything you need to know before you start
10 minutes
Can marinate the shrimp a day ahead.
Garnish with fresh cilantro and lemon wedges.
Serve as an appetizer or main course.
Serve with rice or couscous.
Goes well with seafood.
Discover the story behind this recipe
Popular seafood dish in Portugal and former colonies.
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