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Shrimp Piri Piri

Shrimp Piri Piri

Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Servings 24 wraps


  • 8 red chilies bird's eye or Thai seeds and ribs removed
  • 1/2 cup fresh lemon juice
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped parsley
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 24 jumbo shrimp peeled and deveined
  • 1/2 cup piri piri sauce plus more for serving
  • 1 tablespoon olive oil
  • 1 lime quartered
  • 24 bib lettuce leaves
  • Salt


  • To make the piri piri sauce, combine the chilies, lemon juice, cilantro, parsley, and garlic in a food processor and puree until smooth. With the blade running, add the olive oil in a slow, steady stream and blend until well-combined.
  • Toss the shrimp with 1/2 cup of the piri piri sauce and refrigerate for 20 minutes or so.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the shrimp and cook for 2 minutes on each side or until the shrimp is opaque throughout.
  • Sprinkle the shrimp with salt to taste and toss in the pan.
  • Serve with lettuce leave, lime quarters, and the remaining piri piri sauce.
  • Each shrimp should be wrapped in a leaf with piri piri or a squirt of lime juice.