Name: Mozambican Grilled Prawns with Piri Piri
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mozambican
Ingredients: 1.5 lbs (680 g) large prawns, shell on and deveined; 4 cloves garlic, finely minced; 3 tbsp olive oil; 2 tbsp fresh lemon juice, plus wedges for serving; 1 to 2 tbsp piri piri sauce, or 1 small red chili minced; 1 tsp smoked paprika; 1 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 1/2 cup mayonnaise; 1 tbsp piri piri sauce; 1 small clove garlic, grated on a microplane; 1 tbsp fresh lemon juice; 1 tbsp finely chopped fresh cilantro; Pinch of salt; Steamed coconut rice, grilled bread, or a green salad; Extra lemon wedges; Fresh cilantro leaves

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Plump shell-on prawns are marinated in Mozambique's signature piri piri spice blend, then quickly seared over high heat for a smoky, citrusy finish. Served with a creamy chili dipping sauce, this coastal classic captures the sunny, salt-tinged flavors of the Indian Ocean shoreline.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
30 gFat
5 gSaturated Fat
4 gCarbs
0 gFiber
1 gSugar
25 gProtein
720 mgSodium
360 mgPotassium
110 mgCalcium
3 mgIron
14 mgVitamin C
80 mcgVitamin A

Ingredients

For the prawns and marinade

1.5 lbs (680 g) large prawns, shell on and deveined
4 cloves garlic, finely minced
3 tbsp olive oil
2 tbsp fresh lemon juice, plus wedges for serving
1 to 2 tbsp piri piri sauce, or 1 small red chili minced
1 tsp smoked paprika
1 tsp fine sea salt
1/2 tsp freshly ground black pepper

For the piri piri dipping sauce

1/2 cup mayonnaise
1 tbsp piri piri sauce
1 small clove garlic, grated on a microplane
1 tbsp fresh lemon juice
1 tbsp finely chopped fresh cilantro
Pinch of salt

For serving

Steamed coconut rice, grilled bread, or a green salad
Extra lemon wedges
Fresh cilantro leaves

Directions

In a large bowl, whisk together the minced garlic, olive oil, lemon juice, piri piri sauce, smoked paprika, salt, and pepper. Add the prawns and toss until every shell glistens with marinade.
Cover and refrigerate for 15 to 20 minutes so the flavors penetrate the shells without 'cooking' the prawns in the citrus.
Meanwhile, make the dipping sauce by stirring together the mayonnaise, piri piri sauce, grated garlic, lemon juice, cilantro, and a pinch of salt in a small bowl. Cover and chill.
Preheat a grill or grill pan to high heat, about 450°F (230°C). If using wooden skewers, soak them in water for 10 minutes, then thread 4 to 5 prawns onto each skewer.
Lay the prawns (or skewers) directly on the hot grates and grill for 2 to 3 minutes per side, turning once, until the shells turn vivid coral-pink and the flesh is just opaque.
Pull the prawns off the heat as soon as they feel firm to the touch — they cook in a flash and turn rubbery if left any longer.
Transfer to a warm platter, squeeze fresh lemon over the top, and scatter with cilantro leaves.
Serve immediately with the chilled piri piri dipping sauce, extra lemon wedges, and your choice of coconut rice or crusty bread.

Cook’s Notes

Leave the shells on while grilling — they shield the delicate flesh from the flame and lock in smoky, briny flavor.
If you cannot find piri piri sauce, blend 2 red chilies with 2 tbsp vinegar, 1 tbsp lemon juice, and a pinch of salt for a quick substitute.
Pull prawns the moment their shells turn pink and the flesh looks opaque; they continue cooking off the heat.
Soaking wooden skewers in water for at least 10 minutes prevents them from catching fire on the grill.
Reserve a little of the raw marinade to brush on the prawns in the final 30 seconds for an extra glossy, spicy glaze.