This quick and easy peri peri shrimp recipe is perfect for any night of the week! These shrimp are going to be a big hit, smothered in a flavorful, garlicky, tangy sauce—so much flavor and so easy to mix up.
Peri Peri Shrimp Recipe Highlights
These Easy Peri Peri Shrimp are huge in flavor, tender and incredibly juicy!
I love cooking seafood because it’s healthy, takes a short cooking time, and has so much flavor. In any case, seafood is a wonderful alternative to meat when you want a quick dinner.
What is PeriPeri?
Peri-Peri, also known as African Birds Eye Pepper or African Red Devil Pepper, is a very hot chili pepper originally produced by Portuguese explorers in Mozambique. The name of this chili pepper is pronounced and spelled differently depending on its purpose. Called “Piri Piri” in several African regions and “Peri Peri” in Portugal.
This chili pepper is used to make a chili-based sauce that is used as a condiment or marinade for meat. As I mentioned before, this chili is very hot, so be careful how much you add to your dish. I usually add ¼-½ teaspoons to keep the dish spicy but enjoyable.
Peri peri chili comes ground and whole and is available at delicatessens or online.
ingredients you need
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
- butter and olive oil
- Vegetables: peppers and garlic.
- Spices and herbs: smoked paprika, sweet paprika, oregano, ground peri-peri
- shrimp: Use raw, medium or large shrimp that have been peeled and deveined. You can use fresh or frozen but make sure they are raw. I would not recommend using pre-cooked shrimp. It tastes more rubbery and extra chewy.
- salt and black pepper
- A fresh lemon
- Honey
- Fresh chopped parsley for garnish
You’ll also need a large skillet – this is the one I used.
I recommend using large sustainable shrimp (peeled and deveined). Look out for the Marine Stewardship Council (MSC) blue fish label! Their certified seafood products are available from retailers worldwide.
How to clean shrimp
To simplify this recipe, I recommend using large sustainable shrimp (peeled and deveined). If you need to clean your shrimp, you need to peel off the little legs and then peel off the rest of the shell. Then remove the vein by simply using a small sharp knife to cut a small slit in the top of the shrimp and pull out the vein with the tip of the knife.
How to make peri peri shrimp
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
- Melt the butter and oil in a large skillet over medium heat.
- Sauté the peppers and garlic until soft and fragrant.
- Add spices and herbs.
- Sear the shrimp on both sides.
- Add lemon juice, honey and zest.
- Garnish with chopped parsley and enjoy!
PRO TIP: Keep all ingredients handy and close to your cooking area if possible. This recipe cooks FAST. You don’t want to end up with overcooked shrimp that are rubbery, chewy, and uncomfortable to eat.
recipe tips
- Keep all ingredients handy and close to your cooking area if possible. This recipe cooks FAST.
- Shrimp cook quickly and can easily become overcooked if you leave them in the pan for too long. To avoid gummy shrimp, cook just until they’ve just turned pink. Then remove the pan from the stove.
- Use raw, medium or large shrimp that have been peeled and deveined. I would not recommend using pre-cooked shrimp. It tastes more rubbery and extra chewy.
Storage and Freezing Instructions
SAVE ON COMPUTER: Store in an airtight container in the refrigerator for up to 3 days.
FREEZE: You can freeze the shrimp in this recipe in an airtight container for up to 2 months. Simply let the dish thaw overnight in the refrigerator before heating.
WARM UP: The secret to reheating shrimp is to do it gently. You can reheat them in a skillet over low-medium heat or in the microwave (covered with lid) for 40 seconds, then turn and heat for another 20 seconds. If still cool, continue heating in 20-second increments until hot.
serving ideas
I like to serve peri peri shrimp with polenta, but you can also serve them with pasta, rice, or steamed vegetables.
More recipes you will love!
Recipe card 📖
Easy Peri Peri Shrimp
This quick and easy peri peri shrimp recipe is perfect for any night of the week! Smothered in a tangy, flavorful garlic sauce, this shrimp is going to be a huge hit. So much flavor and so easy to throw together.
instructions
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Heat a pan over medium heat. Add butter and oil. When butter has melted, add pepper and cook for 2-3 minutes or until slightly tender. Add garlic and saut̩ until fragrant (about 30 seconds Р1 minute). Then add paprika, oregano and ground peri-peri; mix to combine.
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Add the shrimp, season with salt and pepper and sear on one side for 1-2 minutes (until just beginning to turn pink and opaque), then flip and sear the other side.
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Pour lemon juice, honey and zest; Mixture to incorporate. Bring to a simmer for 1-2 minutes. Note: Don’t overcook your shrimp or they will become rubbery.
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Sprinkle with fresh parsley and immediately remove from the heat.
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Serve over polenta, pasta, rice or steamed vegetables.
PERI PERI: The peri peri chili pepper is definitely HOT, so be careful how much you add to this dish. I only added ¼ teaspoon and it turned out to be spicy but enjoyable.
SAVE ON COMPUTER: refrigerated in an airtight container for up to 3 days.
FREEZE: You can freeze the shrimp in this recipe in an airtight container for up to 2 months. Simply let the dish thaw overnight in the refrigerator before heating.
WARM UP: The secret to reheating shrimp is to do it gently. You can reheat them in a skillet over low-medium heat or in the microwave (covered with lid) for 40 seconds, then turn and heat for another 20 seconds. If still cool, continue heating in 20-second increments until hot.
★ Did you make this recipe? Don’t forget to leave a star rating below!
Please note that nutritional information is a rough estimate and may vary depending on the products used.
Nourishment
Calories: 321.66kcalCarbohydrates: 10.39GProtein: 24.52GFat: 20.36GSaturated Fatty Acids: 8.44GCholesterol: 315.86mgSodium: 1568.05mgPotassium: 278.26mgFiber: 2.27GSugar: 6.24GVitamin A: 2999.83ieVitamin C: 81.44mgCalcium: 187.83mgIron: 3.22mg
This recipe is sponsored by the Marine Stewardship Council (MSC).
This recipe was originally published in October 2019. The recipe remains the same, but more hints, tips, photos and information have been added to the April 2023 post to make it as helpful as possible!