Servings: 4 people
Add all spice/herb ingredients to a mixing bowl and blend well
Pat dry the shrimp with a paper towel. Season with half the spice mix and let sit in the refrigerator uncovered for 20-30 minutes
Pre-heat stove-top grill pan on high heat. brush shrimp on both sides with oil. Grill shrimp on each side 2-3 minutes
Serve with the reserve spice mix, fresh lemon juice, and fresh thyme.
- For an interior moist shrimp make sure to dry the exterior well before cooking. The refrigerator step helps this.
- You can adjust any spice amounts to suit your taste. Rub will last for up to 2 months if stored in air tight jars
- Jumbo and larger are the easiest shrimp to grill. Their size also help prevent them from falling through the grates or overcooking.
- For the best possible results, buy fresh shrimp on the day that you plan to grill them.
- Remove most of the shell from the shrimp except for the part that is around the shrimps tail end. Removing the shell will allow the dry marinade to penetrate and provide more flavor
- Dry the shrimp out in the refrigerator first which will help with browning later.
- If using wooden skewers soak them in water ahead of time
- These are a quickly cooked over some seriously high heat, so if you want these Piri Piri shrimp to tasty very Piri Piri, then do two things: One - use a good high quality smoked sweet paprika, as it will provide that smoky essence familiar to cooking over an open fire plus that bright red Piri Piri color. Two - be generous with the grilled shrimp seasoning before and after cooking.
- Once the shrimp turn an opaque pink they are done, it only takes a few minutes!
- Top the shrimp off with a quick hit of fresh lemon juice and thyme right before serving.
Calories: 26kcal | Carbohydrates: 4g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 670mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg