Ok, friends, it’s time we make a collective promise. So, please raise your hand and repeat after me: “I solemnly swear to start making piri piri sauce and using it on any and everything stat.”
Spicy, herbed, and full of flavor, this North African marinade gives harissa a run for its money. And, if you know anything about me, you know that I’m beyond obsessed with harissa, using it everywhere from Carrot Hummus to Roasted Almonds. Well, this, my lovelies, is Piri Piri Shrimp and it’s such a favorite around here that it gives my beloved harissa a major run for its money.
I have no idea where or how I first stumbled across Piri Piri Shrimp but what I do know is that it was immediate hearts-in-eyes. Piri Piri is a chile grown in Africa and this namesake sauce is the most common way to use it. There is a variation of piri piri sauce used everywhere from African to Portuguese cuisine and this is my version. One taste and it’s easy to understand why it’s so popular: the slightly spicy, flavorful sauce is super versatile — fitting everywhere from tailgates to tapas parties.
I’ve fallen for this Piri Piri Shrimp recipe because I can make it ahead and not worry about it. Serve it on skewers and grill it up once it’s hot out or toss it with your favorite pasta for a quick dish. Or, to keep things super simple, you can just cook it up in your favorite cast iron skillet, serve it over some grains, and call it dinner (as Kristy has done).