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Fish, Africa and overseas

Piri piri shrimp with rice

Piri piri shrimp with rice is a dish of shrimp seared with garlic, chili and butter, served over basmati rice. This recipe serves 4, takes 30 minutes, is very easy, and costs €5.60 per person. The key to success is the cooking time for the shrimp, never more than 2 minutes per side.

Tonight we're heading to Mozambique with piri piri shrimp, pan seared in garlic, chili and butter, served over rice.

Piri piri shrimp with rice
Total time
30 min
Difficulty
Very easy
Cost per person
€5.60
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Piri piri shrimp lean on the contrast between the heat of fresh chili, the punch of raw garlic, and the richness of butter melted in at the end. A quick marinade with smoked paprika and lemon colors the shrimp and gives them a charred edge, without needing hours to sit. Basmati rice, cooked separately, soaks up the pan juices and tames the heat.

This is a weeknight recipe, fast to put together, that breaks up the usual rotation of breaded fish or pasta. It suits anyone who likes bold, spicy food and works well for adult dinners, though it's a bit much for chili sensitive kids. Just dial the chili up or down to taste, removing the seeds for a milder version.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 700 g

Dairy

  • Butter 50 g

Fruits and vegetables

  • Garlic 5 cloves
  • Fresh chili pepper 2
  • Lemon 2
  • Parsley 8 sprigs

Pantry

  • Basmati riceoften in the pantry 280 g
  • Smoked paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Lactose

The step by step recipe

  1. Cook the rice in salted water, then drain it. 12 min

    Let it rest covered, it will stay warm while you cook the shrimp.

  2. Chop the garlic and chili, mix them with the smoked paprika, the juice of one lemon, salt and pepper, and coat the shrimp with this mixture. 10 min

    Remove the chili seeds if you want a milder piri piri.

  3. Heat the oil in a large very hot skillet and sear the shrimp in a single layer. 4 min

    Cook them in two batches, they should sear, not steam.

  4. Add the butter, let it foam, and coat the shrimp in the flavored butter. 2 min

    Butter always goes in at the very end so it doesn't burn.

  5. Sprinkle with parsley, squeeze over the second lemon, and serve over the rice.

    Serve with lemon wedges so everyone can adjust the acidity.

Our tips to get it right

  • Pat the shrimp dry with paper towels before cooking, excess moisture keeps the skillet from searing them properly.
  • Use a wide skillet and don't crowd it, the shrimp need to sear side by side without overlapping.
  • Taste the garlic, chili and lemon mixture before coating the shrimp, that's your chance to adjust the heat or the acidity.

The variations

  • Swap the shrimp for thin sliced chicken breast, allowing a bit more cooking time.
  • For a vegetarian version, use sliced hearts of palm or button mushrooms and sear them the same way.
  • For a milder, kid friendly version, remove the chili seeds and cut the amount in half.

What to serve it with

  • Extra lemon wedges
  • Fresh green salad
  • Bread to mop up the butter

Storage

Cooked shrimp keep for 1 day in the fridge in a sealed container, their texture fades fast when reheated. Warm them gently in a skillet over low heat without cooking them further, so they don't turn rubbery. Freezing isn't recommended for this dish.

Questions about this dish

Can you use frozen shrimp?

Yes, as long as you thaw them fully and pat them very dry before cooking. Excess water would keep the shrimp from searing properly in the skillet.

What can replace fresh chili?

Chili powder or dried chili flakes work well, adjusted to taste. About half a teaspoon can replace the two fresh chilies.

Can you make the marinade ahead of time?

Yes, you can mix the garlic, chili, paprika and lemon a few hours ahead. Wait until the last minute to coat the shrimp, otherwise the lemon starts cooking them.

Why does the butter go in at the end instead of the start?

Butter burns quickly at high heat, so it's added once the shrimp are already seared. This lets it foam and flavor the shrimp without turning black.

How long does it take to make piri piri shrimp with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in piri piri shrimp with rice?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does piri piri shrimp with rice cost?

About €5.60 per serving, or €22.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, lactose. Always check the labels of the products you buy.

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