Spicy Piri Piri shrimp make a delicious appetizer and are simple to prepare. They're best washed down with a cold glass of beer.
Piri Piri is a Portuguese chili sauce consisting of dried habanero chilis, paprika, lemon juice, garlic, ginger and a little sugar. It's a great marinade for both seafood and chicken and I often use it in my favorite chicken burger recipe.
It's important not to marinate the shrimp any longer than five minutes otherwise they cook in the lemon juice.
- 30 medium shrimp, shelled and de-veined
- 2 dried habanero chilis, chopped and seeds discarded
- Juice from 2 lemons
- 2 tsp pf crushed ginger
- 5 Tbsp of vegetable oil
- 2 tsp of paprika
- 4 cloves of garlic, crushed
- 1/2 tsp of white sugar
- 1/2 tsp of sea salt
- In a metal mixing bowl combine the chopped habanero chilies, lemon juice, crushed ginger, vegetable oil, paprika, garlic, sugar, salt and chili flakes. Stir quickly to bind the oil and lemon juice. Set aside.
- Peel and de-vein the shrimp. Place shrimp in the piri piri sauce and coat well. Marinate for 5 minutes but no longer as the shrimp will cook in the lemon juice.
- Heat up the barbecue or a fry-pan over a medium heat and fry the shrimp for about 30 seconds on each side. Serve immediately.