These plump, buttery peri peri shrimp swim in a sauce that's part Portuguese tradition, part pure comfort. I still remember the first time Ryan ordered Shrimp Mozambique at a tiny beachside spot, and I couldn't stop soaking up the spicy, garlicky beer sauce with crusty bread. Now I make it at home whenever I want that same bold flavor without the restaurant price tag.
If you love quick seafood dinners, you might also enjoy this Healthy Chicken Asparagus Pasta Recipe or these Delicious Lentil Patties Recipe for lighter weeknight options.
The best part? This peri peri shrimp recipe comes together in about 25 minutes, uses everyday ingredients, and tastes like you've been cooking all day.
Why You'll Love This Peri Peri Shrimp Recipe
Quick cooking time. From start to finish, you're looking at 25 minutes total. The shrimp cook in just 2 to 3 minutes, so this works perfectly when you need dinner fast.
Bold, layered flavor. The sazon seasoning brings warmth and color, the peri peri sauce adds heat, and the lager creates depth. Everything comes together in one skillet.
Restaurant-quality results. That final butter swirl transforms the sauce into something glossy and rich, just like the African shrimp dishes you'd get at a Portuguese restaurant.
Flexible serving options. Serve it over rice, toss it with pasta, or just grab some crusty bread and call it dinner. The sauce is the star, so however you eat it, you won't waste a drop.
Easy to adjust the heat. Use more or less Peri Peri Shrimp hot sauce depending on your spice tolerance. Start with one tablespoon and add more if you want it fiery.
If you're in the mood for more bold flavors, try these Easy Grilled Spiced Pork Chops Recipe next time you fire up the grill.
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Ingredients For Peri Peri Shrimp
Here's everything you need to make this Peri Peri Shrimp come together.
See Recipe Card Below This Post For Ingredient Quantities
For the Shrimp:
- Gulf shrimp : The base of the dish. Gulf shrimp have a sweet, tender texture that holds up well to bold sauces.
- Garlic powder : Adds a subtle garlic flavor to the shrimp before they hit the pan.
- Paprika : Brings a hint of smokiness and helps the shrimp develop color when they cook.
For the Sauce:
- Butter : Two tablespoons sauté the aromatics, and the final two create that silky, emulsified finish. Room temperature butter blends in more smoothly.
- Olive oil : Helps prevent the butter from burning and adds a touch of richness.
- White onion : Provides a sweet, mellow base for the sauce.
- Garlic cloves : Fresh garlic is essential here. It mellows as it cooks and becomes sweet and fragrant.
- Sazon con azafran seasoning : This gives the sauce its signature color and earthy, savory flavor. You can make your own if you can't find it in stores.
- Paprika : Skip this if you're using homemade sazon, since the homemade version already includes paprika.
- Tomato paste : Adds body and a slight tang that balances the richness of the butter.
- Peri peri hot sauce : The star of the show. This Portuguese chili sauce brings heat and a bright, vinegary kick.
- Light lager beer : Deglazes the pan and adds a subtle malty sweetness. The beer reduces as it simmers, concentrating the flavor.
- Parsley : Adds freshness and a pop of green color.
- Cilantro : If you love cilantro, it adds brightness. If you don't, skip it entirely.
- Lemon juice : Finishes the sauce with a bright, acidic note that cuts through the richness.
Homemade Sazon Seasoning (Optional):
- Garlic powder : Adds savory depth.
- Saffron : Gives the seasoning its golden color and subtle floral notes.
- Salt : Balances all the flavors.
- Paprika : Provides color and mild heat.
- Onion powder : Adds sweetness and depth.
- Ground annatto : This is what gives sazon its distinctive orange-red color.
- Dried oregano : Brings an earthy, slightly bitter note.
- Ground cumin : Adds warmth and a hint of smokiness.
How To Make Peri Peri Shrimp
Follow these steps to build layers of flavor and get perfectly cooked Peri Peri Shrimp every time.
Prepare the shrimp: In a bowl, toss the shrimp with ½ teaspoon garlic powder and 1 teaspoon paprika until evenly coated. Set them aside while you build the sauce.
Sauté the aromatics: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Once the butter melts and starts to sizzle, add the diced onion and crushed garlic. Stir them around until the onions turn translucent and the garlic smells sweet and fragrant, about 3 to 4 minutes.
Add seasoning and tomato paste: Stir in the sazon seasoning (or your homemade version), paprika if you're using store-bought sazon, and tomato paste. Cook for 2 minutes, stirring constantly, to let the tomato paste caramelize slightly and the spices bloom.
Deglaze with beer: Pour in the light lager and scrape up all the browned bits stuck to the bottom of the pan. Those bits are pure flavor. Let the beer simmer for 5 to 7 minutes until it reduces by about a third and starts to smell malty and rich.
Add peri peri sauce: Stir in the peri peri hot sauce and let it simmer for 1 minute. Taste the sauce and adjust the salt and heat if needed.
Cook the shrimp: Add the seasoned shrimp, parsley, and cilantro if you're using it. Toss everything together so the shrimp are coated in sauce. Cover the skillet and cook for 2 to 3 minutes, just until the shrimp turn pink and opaque. They'll finish cooking in the residual heat, so don't leave them on too long or they'll get rubbery.
Emulsify the sauce: Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter. Keep stirring until the butter melts completely and the sauce looks glossy and thick. Finish with a tablespoon of lemon juice.
Serve: Spoon the shrimp and sauce over rice, pasta, or into a bowl with crusty bread on the side. Make sure you get plenty of that sauce.
Substitutions and Variations
No peri peri sauce? Use sriracha, harissa, or your favorite hot sauce. The flavor will be different, but you'll still get that spicy kick.
Skip the beer? Replace it with chicken or seafood broth. You'll lose some of the malty depth, but it'll still taste great.
Don't like cilantro? Just leave it out. The parsley adds enough freshness on its own.
Want it spicier? Add an extra tablespoon of Peri Peri Shrimp sauce or toss in some red pepper flakes.
Make it creamy. Stir in ¼ cup of heavy cream along with the final butter for a richer, milder sauce.
Add vegetables. Toss in some bell peppers, cherry tomatoes, or zucchini when you sauté the onions for extra color and texture.
Equipment For Peri Peri Shrimp
Large skillet: A 12-inch skillet gives the shrimp enough room to cook evenly without overcrowding.
Mixing bowl: For tossing the shrimp with the seasonings.
Measuring spoons and cups: Keeps everything accurate, especially the spices and liquids.
Knife and cutting board: For chopping the onion, garlic, and herbs.
Spatula or wooden spoon: To stir the sauce and scrape up the flavorful bits from the pan.
Storage and Reheating Tips
Refrigerator: Store leftover peri peri shrimp in an airtight container for up to 3 days. The flavors get even better the next day as everything marinates together.
Freezer: You can freeze the sauce separately for up to 2 months, but I don't recommend freezing cooked shrimp since they can get tough and rubbery when reheated.
Reheating: Warm the shrimp gently in a skillet over low heat or in the microwave at 50% power. Add a splash of water or broth to loosen the sauce. Don't overheat or the shrimp will turn chewy.
Expert Tips
Don't skip the beer. The lager adds depth and helps create a complex, layered sauce. If you're worried about the alcohol, it cooks off during simmering.
Watch the shrimp closely. Shrimp cook fast, and overcooked shrimp turn rubbery. They're done when they just turn pink and opaque.
Use fresh garlic. Pre-minced garlic from a jar won't give you the same sweet, mellow flavor that fresh crushed garlic brings to the sauce.
Let the sauce reduce. Don't rush the beer simmering step. The reduction concentrates the flavor and thickens the sauce naturally.
Finish with cold butter. Adding cold butter off the heat helps emulsify the sauce and creates that glossy, restaurant-quality finish.
Taste and adjust. Every peri peri sauce is different, so taste your sauce before adding the shrimp. Adjust the salt, heat, and acidity to your preference.
Serving Suggestions
Over rice. Jasmine or basmati rice soaks up the sauce beautifully. The mild flavor of the rice lets the peri peri heat shine.
With crusty bread. A warm baguette or Portuguese roll is perfect for dipping into the buttery, spicy sauce.
Tossed with pasta. Linguine or fettuccine works great. Add a little pasta water to help the sauce cling to the noodles.
In a bowl with roasted vegetables. Serve the shrimp over roasted sweet potatoes, bell peppers, or cauliflower for a low-carb option.
FAQ
What is Peri Peri Shrimp made of?
Peri Peri Shrimp sauce is made from African bird's eye chili peppers, garlic, lemon juice, vinegar, and oil. Some versions include herbs like oregano or paprika. It's tangy, spicy, and slightly smoky. You can buy it bottled or make your own if you want to control the heat level.
Is peri peri sauce good on shrimp?
Absolutely. Peri Peri Shrimp sauce pairs perfectly with shrimp because the acidity and heat cut through the natural sweetness of the seafood. The garlic and chili flavors complement the shrimp without overpowering them. It's a classic combination in Portuguese and African coastal cooking.
How do you make Peri Peri Shrimp prawns?
Peri Peri Shrimp prawns are made almost exactly like this Peri Peri Shrimp. You season the prawns, sauté aromatics like garlic and onion, add piri piri sauce and tomatoes or beer, then cook the prawns in the sauce until they're pink and tender. The key is not overcooking them and finishing with butter or olive oil for richness.
Is there a difference between piri piri and peri peri?
No real difference. "Piri piri" is the Portuguese spelling, and "peri peri" is the English version. They refer to the same type of chili pepper and the sauce made from it. Some brands use one spelling over the other, but the flavor is essentially the same. Both are used in Portuguese-African cuisine and can be used interchangeably in recipes.
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Pairing
These are my favorite dishes to serve with Peri Peri Shrimp
Peri Peri Shrimp
Ingredients
- 1.5 lbs gulf shrimp cleaned and deveined, peeled
- ½ teaspoon garlic powder for seasoning shrimp
- 1 teaspoon paprika for shrimp rub
- 4 tablespoons butter divided: 2 for sautéing, 2 for finishing sauce
- 1 tablespoon olive oil for sautéing aromatics
- ½ white onion diced finely
- 6 garlic cloves crushed or minced
- 1 packet sazon con azafran seasoning or homemade version, see below
- 1 teaspoon paprika optional, only if using store-bought sazon
- 1 tablespoon tomato paste concentrated, adds depth
- 1 tablespoon Peri peri hot sauce adjust to spice preference
- 1.5 cups light lager beer or mild ale, for deglazing
- ¼ cup chopped parsley fresh
- ¼ cup chopped cilantro optional, fresh
- 1 tablespoon lemon juice freshly squeezed
Homemade Sazon Seasoning:
- 1 teaspoon garlic powder
- 1 pinch saffron
- ½ teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon ground annatto
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
Instructions
-
Toss the shrimp with garlic powder and paprika in a bowl to coat evenly.
- Heat 2 tablespoons butter and olive oil in a large skillet over medium heat.
- Add diced onion and crushed garlic, sauté until onion becomes translucent and garlic is aromatic.
-
Stir in sazon seasoning (or homemade blend), optional paprika, and tomato paste. cook for 2 minutes to blend flavors.
- Pour in the beer, scraping the bottom to lift any browned bits. Simmer 5–7 minutes until slightly reduced.
- Add Peri peri sauce and simmer for 1 minute, tasting for salt and heat.
- Add seasoned shrimp, parsley, and optional cilantro. Ensure shrimp are coated with sauce. Cover and cook 2–3 minutes until pink and opaque.
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Stir in remaining 2 tablespoons butter to emulsify the sauce, then remove from heat and add lemon juice.
- Serve Shrimp Mozambique immediately, with crusty bread, rice, or pasta to soak up the rich sauce.
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