Shrimp Piri Piri

  • prep time1 min
  • total time 8 min
  • serves 4

This spicy shrimp is a great party starter.

6 Ratings
Directions for: Shrimp Piri Piri


For the Piri Piri Sauce

8 red bird eye chilies, seeds and ribs removed, chopped

½ cup fresh lemon juice

1 Tbsp chopped cilantro

1 Tbsp chopped parsley

2 garlic cloves

½ cup olive oil

For the Shrimp

12 jumbo shrimp, peeled and deveined

1 cup Piri Piri, divided

2 Tbsp olive oil

½ tsp salt

2 limes, quartered

12 Bibb lettuce leaves


For the Piri Piri Sauce

1. Combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth. With the blender running, add the oil in a slow, steady stream and blend until well combined. Store in an airtight container in the refrigerator for up to 2 weeks.

2. Note: Makes 1 cup.

For the Shrimp

1. Toss the shrimp with 1/2 cup of the piri piri in a large bowl. Refrigerate for 20 minutes.

2. Heat the olive oil in a large sauté pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until opaque throughout. Transfer to a plate and sprinkle with the salt. Squeeze the lime quarters over the shrimp.

3. Spread 1/2 teaspoon of the remaining piri piri sauce on each lettuce leaf. Place a shrimp on each leaf and roll up to form a wrap. Serve immediately.

See more: European, Fry, Pepper, Herbs, Vegetables, Appetizer, Shellfish, Seafood, Indian, Side, Summer

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