Photo: Shrimp Piri Piri Recipe
Ingredients
- 3 medium serrano chiles
- 4 medium cloves garlic
- 1 tablespoon paprika
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon red wine vinegar
- 1/3 cup olive oil
- 1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on (about 40)
- Salt
- 1/3 cup roughly chopped fresh cilantro leaves
- Lime wedges, for serving
- White rice, for serving
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 14 reviews
By BDMinLaguna
Laguna beach
on August 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was really yummy!
I let the shrimp marinade over night, partly bc I wanted to be lazy the next night :
It was very good, spicy, but not hot at all...and I didnt get lime. That is a must next time.
By *Katie*
on October 15, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very spicy, but good.
By tabrazinski_122...
Brighton, 61
on May 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This has entered our regular rotation. One thing that really helps us is to score the peppers before broiling them, and then putting them into a plastic bag to let them steam for a few minutes. That allows them to be peeled much easier. We actually use 4 serranos for this dish, and definitely make sure to wear rubber gloves when handling the peppers. The combination of the lime, garlic, peppers and paprika is really nice.
Read all 14 reviews