Thu. Oct 17th, 2019

The Blushing Prawn

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Piri Piri Prawns recipe

2 min read

The origin of Prawns Peri-Peri is a topic of debate though many believe it was developed in Mozambique, where the Portuguese influence of spices came together with the outstanding prawns found off the coast.

Raise your barbecue game with these punchy skewers that perfectly match the sweetness of meaty king prawns with the fieriness of warming piri piri. Scoop these barbecued delights up in a crisp Romaine lettuce leaf, drizzle with a sharp basil dressing, and devour.

Piri Piri Prawns
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Recipe type: Starter
Cuisine: Portugese
Prep time: 
Total time: 
  • 875g fresh or frozen king prawns, heads removed and peeled (defrosted, if frozen)
  • 4 tbsp piri piri sauce
  • For the dressing
  • 1 x 31g pack fresh basil, leaves picked
  • 4 tbsp olive oil
  • 1 garlic clove, chopped
  • 2 tsp ground almonds
  • 2 tbsp grated Parmesan
  • 1 lemon, zested
  • 1 romaine lettuce, leaves separated
  1. Put the prawns and piri piri sauce in a bowl and toss to coat. Cover and put in the fridge to marinate for 30 mins.
  2. Meanwhile, make the dressing by putting the basil, oil, garlic, ground almonds, Parmesan and lemon zest in a small food processor and whizzing until combined. Season.
  3. Thread the prawns onto skewers (pre-soaked for 15 mins, if wooden) and grill for 5 mins on each side, or until pink and cooked through (alternatively, cook indoors under a hot grill or in a smoking griddle pan). To serve, arrange the lettuce on plates and top with the prawns. Drizzle over the basil and lemon sauce.

Recipe at:


Eat with locals on BonAppetour

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