Mozambican-Style Grilled Piri-Piri Prawns
Prawns marinated with chili, garlic, lime, and spices, then grilled. Serves 4.
Large grilled prawns with piri-piri are associated with Mozambique’s coastal cuisine. This version brings that reference together with a documented chili, garlic, and citrus marinade for prawns; it is not presented as the only way to make the dish.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the marinade
Mix the red chili, paprika, ground coriander, garlic, lime juice, olive oil, and salt in a bowl until evenly combined.
Ready to continue when: The marinade looks evenly mixed, with no dry patches of spice.
- 02
Marinate the prawns
Add the raw prawns to the bowl and toss to coat them with the marinade. Cover and leave to marinate in a cool place for 30 minutes.
Ready to continue when: The prawns are coated in the marinade and have rested in a cool place for 30 minutes.
30 min - 03
Grill
Thread the prawns onto skewers and grill, turning them several times, for 6–8 minutes in total. Remove them when they have taken on color and are thoroughly cooked.
Ready to continue when: The prawns have taken on color and are thoroughly cooked; total cooking time is 6–8 minutes.
8 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.