Description
Mozambican Peri-Peri Shrimp Skewers are a vibrant and zesty dish featuring succulent shrimp marinated in a spicy peri-peri sauce blend. Grilled to perfection, these skewers offer a smoky, tangy flavor that perfectly captures the essence of Mozambique’s beloved peri-peri spice. This quick and easy recipe is ideal for a flavorful appetizer or main course that will delight seafood lovers.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil
- 2 tablespoons peri-peri sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Equipment
- Wood or metal skewers (if using wooden skewers, soak in water for 30 minutes)
Instructions
- Prepare the Marinade: In a large bowl, combine the olive oil, peri-peri sauce, minced garlic, lemon juice, smoked paprika, salt, black pepper, and cayenne pepper if using. Mix well to create a flavorful marinade that will coat the shrimp thoroughly.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the bowl with the marinade, tossing to ensure each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the shrimp to absorb the spicy and tangy flavors.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat. This temperature ensures a nice sear on the shrimp while keeping them juicy inside.
- Skewer the Shrimp: Thread about 4-5 marinated shrimp onto each skewer, making sure they are secure and evenly spaced for even cooking.
- Grill the Shrimp Skewers: Place the skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Avoid overcooking to keep the shrimp tender and flavorful.
- Rest and Serve: Remove the skewers from the grill and let them rest for a couple of minutes before serving. This resting period allows the juices to redistribute, enhancing the overall taste.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Adjust the amount of cayenne pepper to control the heat level according to your preference.
- Serve with lemon wedges or a fresh side salad for a complete meal.
- Peri-peri sauce can be store-bought or homemade using bird’s eye chilies, garlic, lemon, and vinegar.
- For an indoor option, use a grill pan or broiler to cook the shrimp.
