Piri Piri Shrimp Recipe
Ingredients
- 4 Fresno chilis, or 2 long hot chili peppers, seeded and roughly chopped
- 3 to 4 garlic cloves
- Juice from 2 limes (about ¼ cup)
- 1 tbsp paprika
- 1 tbsp red wine vinegar
- 1/3 cup + 1 tbsp olive oil, divided
- 1 ½ lb uncooked, deveined, peeled shrimp (I remove the tails but will leave that up to you)
- 1 tbsp olive oil
- 1 cup sweet peppers cut in half lengthwise, ribs and seeds removed
- 1 medium onion, diced
- 1 cup baby spinach or kale
- Salt and pepper
- ½ cup cilantro leaves, roughly chopped
- Lime wedges, for serving
- Crispy potatoes, rice, or salad for serving
Instructions
- Combine the chilis, garlic cloves, lime juice, paprika, and vinegar in a blender or food processor and blend until smooth, about one minute. Pour in 1/3 cup of olive oil and mix until thoroughly incorporated and marinade thickens slightly.
- Combine with the shrimp in a Ziploc bag or a non-reactive bowl and toss to coat. Cover the shrimp and marinate for 20 minutes, or keep in the refrigerator for up to 24 hours.
- When you're ready to cook the shrimp, heat a skillet over medium-high heat and add 1 tbsp of oil. Add the sweet peppers and cook for 3 to 4 minutes, occasionally stirring, until slightly charred, then add the onions and cook for 1 to 2 minutes more. Once the onions are soft and translucent, add the shrimp to the pan and cook until opaque, about 2 to 4 minutes. Lastly, stir in the spinach and season with salt and pepper (to taste).
- Toss with cilantro, and serve with lime wedges over crispy potatoes or rice and/or a salad. Enjoy!