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Camarões Grelhados com Piri-Piri

Serves 4 to 6 Appetizer seafood, Appetizers

Camarões Grelhados com Piri-Piri

Camarões Grelhados com Piri-Piri is a beloved staple of the Algarve, where sun-kissed shores meet the Atlantic's bounty. In this homey version, the dish is a common sight on casual late summer evenings, enjoyed as the sun dips beneath the horizon. It's crafted with simplicity and a nod to the region's abundant gifts — rich olive oil and fresh, plump shrimp — without ceremony but with an eye for quality.

Expect a burst of flavor from the marriage of garlic and piri-piri chilies, balanced by the citrusy brightness of lemon and the earthy notes of fresh coriander. The shrimp should be tender, with a slight char that speaks of the grill's embrace. A sprinkle of coarse sea salt adds the final touch, enhancing the natural sweetness of the shrimp and making each bite a delight.

Ingredients

  • 800 glarge head-on shrimp — split down the back
  • 4 clovesgarlic — minced
  • 2piri-piri chilies — finely chopped
  • 80 mlolive oil
  • 1lemon — juiced and cut into wedges
  • 3 tbspfresh coriander — chopped
  • to tastecoarse sea salt

Method

  1. Start by preparing the shrimp: rinse the 800 g of large head-on shrimp under cold water and pat them dry with a paper towel. Set them aside on a plate. Peel and finely chop 4 cloves of garlic, and slice 2 piri-piri chilies thinly. Juice 1 lemon and set the juice aside. Roughly chop 3 tablespoons of fresh coriander.
  2. In a large bowl, combine the chopped garlic, sliced piri-piri chilies, and 80 ml of olive oil. Add the shrimp to the bowl and toss them gently to coat evenly with the mixture. Let them marinate for about 10 minutes to absorb the flavors.
  3. Heat a large grill pan over medium-high heat. Once the pan is hot, arrange the shrimp in a single layer, making sure not to overcrowd the pan. Grill the shrimp for about 2-3 minutes on each side, until the shells turn a vibrant pink and the flesh becomes opaque.
  4. As the shrimp cook, pay attention to the aroma of the garlic and chilies, which should become fragrant but not burnt. Turn the shrimp carefully using tongs to ensure even cooking on both sides.
  5. Once the shrimp are cooked, transfer them to a serving platter. Drizzle the reserved lemon juice over the shrimp, ensuring each piece gets a touch of citrus.
  6. Sprinkle the grilled shrimp with coarse sea salt to taste, enhancing the natural flavors. Finish by scattering the chopped fresh coriander over the top for a burst of color and freshness.
  7. Serve the Camarões Grelhados com Piri-Piri immediately on a small plate, capturing the essence of the Algarve with its vibrant flavors and simple presentation.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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