Piri Piri Shrimp (and Piri Piri Sauce)

Piri Piri Shrimp are a spicy seafood appetizer with a made from scratch  Nando’s sauce knockoff  for red hot  party nibbles.

Piri Piri Shrimp

By Sue Lau | Palatable Pastime

Piri Piri Shrimp is my recipe of the day  with the blogging group  Fish Friday Foodies. We post together on the third Friday of the month with our  newest  seafood recipes on specified  topics.

This month we are doing  seafood appetizers.

This is actually a recipe I made last month and have been trying my best to find time to post it. I have  people waiting,  so I know I am in trouble (for being late!)

The recipe is for Piri  Piri Shrimp  done on  the barbie with a brush on of my Nando’s  sauce.

You know I  said shrimp but you  know you can put this on  anything. Like  the favorite piri piri  chicken. I have an older recipe for that below. Feel free to  use  the  spatchcock  method and switch out the sauce to this new one if you like.

I would.

I love grilled chicken anyway. And I adore spicy  food.  I probably can’t eat things as spicy as I once could  but  still…

This makes 2 cups of sauce so more than plenty for the recipe. I freezes nicely if you aren’t going to use all  of it right away.

Don’t  keep  it so long in the  fridge  that it  ferments.

The peppers will  vary  in spice  according  to which ones  you have. You can use the African  piri piri which are a type of bird pepper, as is the Thai  bird chilli. Mexican chiltepins are also in  that category.

I do  like fresh peppers but you  can  probably try this with  dried. Although  drying  does change  the flavors in peppers.

I did still have a bottle  of Nando’s on hand so tested flavors against  it. Close enough  for  me.  But I imagine I don’t have to buy that one  anymore! And with covid supply chain disruptions it’s probably prudent  to know how to make your own, right? Besides,  it’s cheaper. Ha!

Fish Friday Foodies

Seafood Appetizers

• Air Fryer Crab Rangoon from Karen’s Kitchen Stories
• Crumbed Fresh Herbed Fried Fish from Sneha’s Recipe
• Peel-N- Eat Shrimp from Culinary Adventures with Camilla
• Piri Piri Shrimp from Palatable Pastime
• Spiced Salmon Bites from Zesty South Indian Kitchen
• Sweet and Spicy Shrimp from A day in the life on the farm
• Vietnamese-Style Summer Rolls with Smoked Trout Pate and Smoked Salmon from of Goats and Greens

Piri Piri Shrimp

You  Might Also  Like:

Piri  Piri Chicken

Piri Piri Chicken is a traditional, spicy African-Portuguese grilled chicken made with a Piri Piri pepper sauce.

Madagascar Coconut Shrimp  Curry

Madagascar Coconut Shrimp Curry (Coco Crevettes) is a simple to  make African based shrimp meal using coconut milk, spices, and a hint of tomato.

Ethiopian Beef  Tibs

Ethiopian beef tibs,  known as siga tibs, are an Ethiopian version of fajitas,  seasoned with berbere spice and spicy awaze paste and served with injera bread for a filling and tasty African supper.

Air-Fryer Peri Peri Chicken Wings

Air fryer piri piri or peri peri chicken wings have a crisp exterior, and are doused in a tangy Nando’s style spicy periperi pepper  sauce.

Morocco Tacos

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Piri Piri Shrimp

Print

Piri Piri Shrimp (with Sauce)

Course Appetizer, Condiments, sauces

Cuisine African

Keyword grilled shrimp, Nando's copycat, peri peri sauce, piri piri sauce

Prep Time 15 minutes minutes

Cook Time 31 minutes minutes

Servings 6

Author Sue Lau

Equipment

• outdoor grill (for shrimp)

Ingredients

Extra Hot Piri Piri Sauce (Nando's Copycat):

• 8 ounces chopped onion (about 1-2/3 cup)
• 1 cup water
• 1 cup vinegar
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh piri piri peppers or Thai bird chillies (chopped)
• 1/2 teaspoon minced garlic
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 2 teaspoons chili powder
• 2 teaspoons granulated sugar
• 1-1/2 teaspoons salt
• 1/2 teaspoon ground cayenne pepper

Shrimp:

• 1 pound Shrimp (peeled and deveined)
• olive oil
• 1/2 cup piri piri sauce

Instructions

Sauce:

• Combine ingredients in a saucepan and cook until onions soften, then puree.
• Continue to cook and simmer,stirring occasionally, until mixture reduces to 2 cups.
• Store sauce in refrigerator up to one week, otherwise freeze portions.

Shrimp:

• Lightly drizzle shrimp with oil and grill on an outdoor grill using a grill mesh.
• Cook for several minutes until shrimp are opaque and curled, basting with sauce.
• Serve with more sauce if desired.

Notes

From the kitchen of palatablepastime.com

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