Easy Peri Peri Shrimp

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Butter and olive oil
• Veggies: bell peppers and garlic.
• Spices and Herbs: smoked paprika, sweet paprika, oregano, ground peri-peri
• Shrimp: Use raw medium or large-sized shrimp that have been peeled and deveined. You can use fresh or frozen, but make sure they’re raw. I wouldn’t recommend using precooked shrimp. It tends to taste rubbery and extra chewy.
• Salt and black pepper
• A fresh lemon
• Honey
• Fresh chopped parsley to garnish

You will also need a big skillet – This is the one I used. 

I recommend using large sustainable shrimp (peeled and deveined). Look for the Marine Stewardship Council (MSC) blue fish label! Their certified seafood products can be found at retailers worldwide.

How To Clean Shrimp

To make this recipe easier, I recommend using large sustainable shrimp (peeled and deveined). If you need to clean your shrimp, you need to pull off the small legs and then pull off the rest of the shell. Then remove the vein by simply cutting a small slit with a small sharp knife at the top of the shrimp and pulling the vein out with the tip of the knife.

How To Make Peri Peri Shrimp

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

1. Melt butter and oil in a large skillet over medium heat.
2. Sauté peppers and garlic until soft and fragrant.
3. Add spices and herbs.
4. Cook shrimp on both sides.
5. Add lemon juice, honey, and zest.
6. Garnish with chopped parsley, and enjoy!

Recipe Tips

• Have all of your ingredients ready to use and close to your cooking area if possible. This recipe cooks FAST.
• Shrimp cooks quickly and can easily become overcooked if you leave it in the skillet for too long. To avoid rubbery shrimp, cook only until it has just turned pink. Then remove the skillet from the heat.
• Use raw medium or large-sized shrimp that have been peeled and deveined. I wouldn’t recommend using precooked shrimp. It tends to taste rubbery and extra chewy.

Storing & Freezing Instructions

STORE: refrigerate in an airtight container for up to 3 days.

FREEZE: You can freeze the shrimp from this recipe for up to 2 months in an airtight container. Just allow the dish to thaw overnight in the refrigerator before heating.

REHEAT: the secret to reheating shrimp is doing it gently. You can reheat them in a sauté pan over low-medium heat or in the microwave (covered with a lid) for 40 sec, then turn and heat for 20 more seconds. If they are still cool, continue heating in 20-sec increments until hot.