Portuguese Piri-piri Shrimp Recipe

Prep and marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 3 tbsp olive oil, minced garlic, 2 tsp piri-piri paste, smoked paprika, dried oregano, 1 tbsp lemon juice, 1 tsp sea salt and 1 tsp black pepper. Add shrimp and toss until evenly coated. Marinate at room temperature for 10–15 minutes (or up to 30 minutes in refrigerator).

Cook shrimp

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add 1 tbsp unsalted butter and swirl. Add marinated shrimp in a single layer, reserving excess marinade in the bowl. Cook undisturbed 1.5–2 minutes until edges turn opaque and start to brown; flip shrimp and cook 1–1.5 minutes more until cooked through (shrimp should be firm, pink and opaque). Remove shrimp to a plate and tent loosely with foil.

After removing shrimp, pour reserved marinade into the hot skillet and bring to a simmer for 30–60 seconds to cook raw garlic and bloom flavors, scraping up browned bits. Return shrimp to skillet and toss quickly to glaze with the sauce. Remove from heat.

While shrimp marinates, heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add chopped shallot and sauté 1–2 minutes until translucent and fragrant.

Add sliced shiitakes, sprinkle 1 tsp salt and 1/2 tsp black pepper. Cook without crowding for 4–6 minutes, stirring occasionally, until mushrooms are golden and any released liquid has evaporated. Turn heat off and keep warm. If desired, stir mushrooms into the shrimp in the final toss or keep them separate to plate alongside.

Warm flatbreads according to package or: heat a clean skillet over medium-high heat and warm each flatbread 30–45 seconds per side until pliable and lightly charred in spots. Brush or drizzle with 1 tbsp extra-virgin olive oil.

Divide flatbreads among 4 plates. Arrange warmed flatbread with a portion of shiitake mushrooms and top with generous portions of piri-piri shrimp. Spoon any remaining pan glaze over shrimp.

Scatter chopped sorrel over each portion (sorrel adds bright lemony tang). Serve with lemon wedges alongside for extra acidity. Optionally offer extra piri-piri sauce at the table.