Recipe courtesy of Aida Mollenkamp

Shrimp Piri Piri

  • Level: Easy
  • Total: 1 day 30 min
  • Prep: 5 min
  • Inactive: 1 day
  • Cook: 25 min
  • Yield: 2 to 4 servings
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Ingredients

3 medium serrano chiles

4 medium cloves garlic

1 tablespoon paprika

1/4 cup freshly squeezed lime juice

1 tablespoon red wine vinegar

1/3 cup olive oil

1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on (about 40)

Salt

1/3 cup roughly chopped fresh cilantro leaves

Lime wedges, for serving

White rice, for serving

Directions

  1. Heat oven to 500 degrees F and arrange rack in upper third.
  2. Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds.
  3. Combine chiles, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly.
  4. Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator.
  5. Heat a large cast iron skillet over medium-high heat. When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp.
  6. Toss shrimp with cilantro and serve with lime wedges over rice.

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