Grilled Shrimp with Piri-Piri Sauce

Yield: 6 servings (serving size: 5 ounces shrimp)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 30%
  • Fat: 6.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 29.2g
  • Carbohydrate: 3.3g
  • Fiber: 0.2g
  • Cholesterol: 215mg
  • Iron: 3.7mg
  • Sodium: 261mg
  • Calcium: 82mg


  • Grilled shrimp:
  • 3 pounds jumbo shrimp
  • 1/4 cup dry white wine
  • 1 tablespoon extra-virgin olive oil
  • 6 garlic cloves
  • 5 small hot red chile peppers, seeded and thinly sliced
  • Piri-piri sauce:
  • 1/2 cup white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 4 small hot red chile peppers, seeded and chopped
  • Cooking spray


  1. To prepare grilled shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine shrimp, wine, 1 tablespoon oil, garlic, and thinly sliced peppers in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally.
  2. To prepare piri-piri sauce, combine vinegar, 1/4 cup oil, salt, and chopped peppers; stir well with a whisk.
  3. Prepare grill.
  4. Remove shrimp from bag; reserve marinade. Thread shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 7 minutes on each side or until done; turn and baste frequently with reserved marinade.
  5. Remove shrimp from skewers; toss with 1/4 cup piri-piri sauce.
  6. Note: Store remaining piri-piri sauce in an airtight container in refrigerator. Bring to room temperature before using.
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