Piri Piri Grilled Shrimp Recipes

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PORTUGUESE GRILLED SHRIMP WITH PIRI-PIRI SAUCE



Portuguese Grilled Shrimp with Piri-Piri Sauce image

This Portuguese grilled shrimp with piri-piri calls for the shrimp to be marinated in a hot pepper sauce then grilled. A classic recipe and a quick weeknight dinner.

Provided by David Leite

Categories     Mains

Time 3h

Number Of Ingredients 4

2 1/2 pounds jumbo shrimp (shelled and deveined)
3/4 cup Piri-Piri Sauce or store-bought hot sauce
2 lemons (cut into wedges)
Kosher salt

Steps:

  • Combine the shrimp and piri-piri sauce in a large resealable plastic bag and toss to coat. Place the bag in a shallow dish and place it in the fridge to marinate, turning it a few times, for several hours.
  • Heat a gas or charcoal grill to medium arranging for indirect heat. Thread the shrimp and lemon wedges on skewers and season with salt. Grill the shrimp over indirect heat, turning several times, until just opaque, about 6 minutes. For an extra spike of flavor, brush the skewers with fresh piri-piri sauce just before serving.

Nutrition Facts : ServingSize 1 portion, Calories 297 kcal, Carbohydrate 3 g, Protein 58 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 714 mg, Sodium 3393 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g

GRILLED SHRIMP PIRI PIRI



Grilled Shrimp Piri Piri image

Make and share this Grilled Shrimp Piri Piri recipe from Food.com.

Provided by Lavender Lynn

Categories     Portuguese

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 7

1/2 cup hot pepper paste
6 garlic cloves, finely chopped
2 tablespoons cilantro, finely chopped
1/4 cup white wine
1/4 cup olive oil
1 lb shrimp, extra-large, unpeeled, deveined
wooden skewer, presoaked in water 1/2 hour

Steps:

  • Mix the pepper paste, garlic, cilantro, wine and olive oil in a bowl.
  • Toss in the shrimp and give them a turn.
  • Let stand 1/2 hour.
  • Thread on the soaked skewers.
  • Place the skewered shrimp over medium coals and grill 1&1/2 minutes.
  • Turn over and grill the other side for 1&1/2 minutes more, until the shrimp are lightly pink and start to curl.
  • Tip: for this dish you can sometimes get shrimp that has been deveined but the shells are left intact and are easy to peel. Keeping the shells on during grilling protects the shrimp from drying out.

Nutrition Facts : Calories 517.7, Fat 31, SaturatedFat 4.5, Cholesterol 345.6, Sodium 340.5, Carbohydrate 5.8, Fiber 0.2, Sugar 0.4, Protein 46.8

SHRIMP PIRI PIRI



Shrimp Piri Piri image

Provided by Aida Mollenkamp

Time P1DT30m

Yield 2 to 4 servings

Number Of Ingredients 11

3 medium serrano chiles
4 medium cloves garlic
1 tablespoon paprika
1/4 cup freshly squeezed lime juice
1 tablespoon red wine vinegar
1/3 cup olive oil
1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on (about 40)
Salt
1/3 cup roughly chopped fresh cilantro leaves
Lime wedges, for serving
White rice, for serving

Steps:

  • Heat oven to 500 degrees F and arrange rack in upper third.
  • Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.
  • Combine chiles, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
  • Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
  • Heat a large cast iron skillet over medium-high heat. When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp.
  • Toss shrimp with cilantro and serve with lime wedges over rice.

CAMARAO GRELHADO PIRI PIRI (GRILLED SHRIMP PILI PILI)



Camarao Grelhado Piri Piri (Grilled Shrimp Pili Pili) image

Simple spicy seafood from Mozambique. Serve with rice and lemon quarters for garnish. Adapted from "The Africa Cookbook".

Provided by realbirdlady

Categories     African

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs shrimp, uncooked
1 teaspoon chile, minced (pili pili)
4 garlic cloves, chopped
2 tablespoons lemon juice
1/2 cup peanut oil
salt
pepper

Steps:

  • Shell the shrimp, leaving the tail "fins" intact. Devein.
  • In a small bowl, whisk together chile, garlic, lemon juice and half the oil.
  • Drizzle in the remaining oil, whisking. Add salt and pepper to taste.
  • Place the shrimp in a large bowl or ziploc baggie. Pour over the oil mixture, making sure that all shrimp are covered.
  • Refrigerate at least 3 hours, stirring occasionally.
  • Preheat the broiler or grill.
  • Cook shrimp for 2 minutes on each side, or until pink.

Nutrition Facts : Calories 406.1, Fat 29.3, SaturatedFat 4.8, Cholesterol 285.8, Sodium 1284.3, Carbohydrate 3.6, Fiber 0.1, Sugar 0.3, Protein 31.1

SHRIMP PIRI PIRI



Shrimp Piri Piri image

This shrimp piri piri, courtesy of Marcus Samuelsson, is a wonderful appetizer and can be found in Marcus's cookbook, "The Soul of New Cuisine."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

12 jumbo shrimp, peeled and deveined
1/2 cup plus 2 tablespoons Piri Piri
2 tablespoons olive oil
1/2 teaspoon coarse salt
1 lime, quartered
12 Bibb lettuce leaves

Steps:

  • Toss shrimp and 1/2 cup piri piri in a large bowl until well combined. Let marinate 20 minutes in refrigerator.
  • Heat olive oil in a large skillet over medium heat. Add shrimp and cook until opaque throughout, about 2 minutes per side. Transfer shrimp to a plate, sprinkle with salt, and squeeze lime over shrimp.
  • Spread 1/2 teaspoon remaining piri piri sauce on each lettuce leaf. Top with a shrimp and fold over bottom and sides to form a wrap. Serve immediately.

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