This quick and Easy Peri Peri Shrimp recipe is perfect for any night of the week! This shrimp will be a big hit, smothered in a tangy, garlicky, spicy sauce—so much flavor and so easy to throw together.
Peri Peri Shrimp Recipe Highlights
These Easy Peri Peri Shrimp are huge in flavor, tender, and ridiculously succulent!
I love cooking seafood because it is healthy, requires a short cooking time, and has so much flavor. Definitely, seafood is a wonderful alternative to meat when you need dinner in a flash.
What Is Peri Peri?
Peri-Peri, also known as the African Bird’s-Eye pepper or African Red Devil pepper, is a very hot chili pepper that was originally produced in Mozambique by Portuguese explorers. The name of this chili pepper is pronounced and spelled differently, depending on where it is used. Called “Piri Piri” in several African regions and “Peri Peri” in Portugal.
This chili pepper is used to make a chili-based sauce used as a seasoning or marinade for meat. As I mentioned before, this chili is very spicy, so be cautious about how much you add to your dish. I usually add ¼ – ½ teaspoon, so the dish is spicy but enjoyable.
Peri peri chili comes grounded and whole and can be found in gourmet stores or online.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Butter and olive oil
- Veggies: bell peppers and garlic.
- Spices and Herbs: smoked paprika, sweet paprika, oregano, ground peri-peri
- Shrimp: Use raw medium or large-sized shrimp that have been peeled and deveined. You can use fresh or frozen, but make sure they’re raw. I wouldn’t recommend using precooked shrimp. It tends to taste rubbery and extra chewy.
- Salt and black pepper
- A fresh lemon
- Honey
- Fresh chopped parsley to garnish
You will also need a big skillet – This is the one I used.
Shopping for Shrimp
I recommend using large sustainable shrimp (peeled and deveined). Look for the Marine Stewardship Council (MSC) blue fish label! Their certified seafood products can be found at retailers worldwide.
How To Clean Shrimp
To make this recipe easier, I recommend using large sustainable shrimp (peeled and deveined). If you need to clean your shrimp, you need to pull off the small legs and then pull off the rest of the shell. Then remove the vein by simply cutting a small slit with a small sharp knife at the top of the shrimp and pulling the vein out with the tip of the knife.
How To Make Peri Peri Shrimp
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Melt butter and oil in a large skillet over medium heat.
- Sauté peppers and garlic until soft and fragrant.
- Add spices and herbs.
- Cook shrimp on both sides.
- Add lemon juice, honey, and zest.
- Garnish with chopped parsley, and enjoy!
PRO TIP: Have all of your ingredients ready to use and close to your cooking area if possible. This recipe cooks FAST. You don’t want to end up with over-cooked shrimp, which are rubbery, tough, and unpleasant to eat.
Recipe Tips
- Have all of your ingredients ready to use and close to your cooking area if possible. This recipe cooks FAST.
- Shrimp cooks quickly and can easily become overcooked if you leave it in the skillet for too long. To avoid rubbery shrimp, cook only until it has just turned pink. Then remove the skillet from the heat.
- Use raw medium or large-sized shrimp that have been peeled and deveined. I wouldn’t recommend using precooked shrimp. It tends to taste rubbery and extra chewy.
Storing & Freezing Instructions
STORE: refrigerate in an airtight container for up to 3 days.
FREEZE: You can freeze the shrimp from this recipe for up to 2 months in an airtight container. Just allow the dish to thaw overnight in the refrigerator before heating.
REHEAT: the secret to reheating shrimp is doing it gently. You can reheat them in a sauté pan over low-medium heat or in the microwave (covered with a lid) for 40 sec, then turn and heat for 20 more seconds. If they are still cool, continue heating in 20-sec increments until hot.
Serving Ideas
I love to serve Peri-Peri Shrimp with polenta, but you can also serve it with pasta, rice, or steamed veggies.
More Recipes You’ll Love!
- Easy Honey Chipotle Grilled Shrimp
- Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
- Spanish Style Garlic Shrimp
- Sheet Pan Mustard Salmon Dinner
- Easy Teriyaki Salmon
- Cheesy Potatoes and Cod Casserole
- Easy Fish and Mango Ceviche
- Creamy Fish Fillet Casserole
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Recipe Card 📖
Easy Peri Peri Shrimp
Equipment
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 ½ cups bell peppers, cut into 1/2-inch pieces
- 6 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1/4 – 1 teaspoon ground peri-peri (see notes)
- 1 lb (16 oz – 450 g) large sustainable shrimp, peeled and deveined
- 1 teaspoon kosher o sea salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon lemon zest
- Fresh chopped parsley to garnish (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Heat a skillet over medium-high heat. Add butter and oil. When the butter is melted, add pepper and cook for 2-3 minutes or until slightly soft. Add garlic and sauté until fragrant (about 30 seconds – 1 minute). Then add paprika, oregano ,and ground peri-peri; mix to combine.
- Add the shrimp, season with salt and pepper, and sauté for 1-2 minutes on one side (until just beginning to turn pink and opaque), then flip and cook the other side.
- Pour lemon juice, honey, and zest; mix to incorporate. Bring to a simmer for 1-2 minutes. Note: don't overcook your shrimp, or they will turn rubbery.
- Sprinkle with fresh parsley and take off the heat immediately.
- Serve over polenta, pasta, rice, or steamed vegetables.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe is sponsored by The Marine Stewardship Council (MSC).
This recipe was originally published in October 2019. The recipe remains the same, but more notes, tips, photos, and information were added to the post in April 2023 to make it as helpful as possible!
This dish looks DIVINE!!
Hello Sammi! Right? Thanks for stopping by =)
I tried two different recipes this one is excellent!
Make sure the sauce renders down and gets sticky before you put the shrimp in for a very hot and short fry. About 2 minutes.
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Hello Ruby! So glad you enjoyed this recipe. Thanks a lot for the review and good feedback.