Bom Jesus-Inspired Portuguese Piri-Piri Shrimp

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Zesty piri-piri marinated shrimp inspired by flavors from Braga, Portugal, served sizzling with fresh herbs and lemon. This Portuguese-inspired seafood recipe, ready in about 26 minutes, pairs large shrimp, peeled and deveined, piri-piri sauce, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 6 min Serves 4 Portuguese cuisine 220 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
3 tbsp piri-piri sauce
4 garlic cloves, minced
2 tbsp olive oil
2 tbsp fresh lemon juice
1/2 tsp smoked paprika
2 tbsp fresh parsley, chopped
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a medium bowl, combine 1 pound large peeled and deveined shrimp with 3 tablespoons piri-piri sauce, 4 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and let marinate for 15 minutes at room temperature.
Step 2: Heat a large skillet over medium-high heat. Add the shrimp and marinade to the pan and cook for 2-3 minutes per side until the shrimp turn pink and are opaque throughout.
Step 3: Remove from heat and sprinkle 2 tablespoons chopped fresh parsley on top. Serve immediately with extra lemon wedges for squeezing.