Shrimp Piri Piri

  • Recipe courtesy of Aida Mollenkamp
Total Time:
24 hr 30 min
5 min
Inactive Prep:
24 hr
25 min
2 to 4 servings



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.