GAMBAS Piri-Piri Prawns Mozambique Style | Bart van Olphen
Recipe Information
Gambas Piri-Piri
Cultural Context
Gambas Piri-Piri has its roots in Mozambique, where the Piri-Piri chili is a staple ingredient. Traditionally, this dish is enjoyed as a vibrant, spicy seafood option, often shared among family and friends during gatherings. The combination of heat from the chilies and the freshness of the shrimp creates a delightful experience. Today, Gambas Piri-Piri is celebrated not only in Mozambique but has also gained popularity in various coastal regions around the world, often featured in seafood restaurants and summer barbecues.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a higher smoke point and is healthier.
red chili peppers
🥗Healthier: jalapeños
💰Cheaper: dried chili flakes
Jalapeños provide a milder heat, while dried flakes are more accessible.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: no herbs
Dried herbs are convenient and have a longer shelf life.
paprika
🥗Healthier: smoked paprika
💰Cheaper: sweet paprika
Smoked paprika adds depth of flavor without added calories.
Prepare the marinade by mixing olive oil, minced garlic, chopped red chili peppers, paprika, lemon juice, salt, and black pepper in a bowl.
Add the shrimp to the marinade, ensuring they are well coated, and let them marinate for at least 30 minutes.
Preheat the grill to medium-high heat.
Skewer the marinated shrimp onto skewers, leaving space between each for even cooking.
Place the skewers on the grill and cook for 2-3 minutes on each side until the shrimp are pink and opaque.
Remove the skewers from the grill and sprinkle with chopped parsley and additional lemon juice before serving.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
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