Entree: Mozambique – National Cuisine – Camarão Grelhado (Grilled prawns marinated in a spicy piri‑piri and garlic mixture typical of Mozambican coastal cuisine)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 30 min

Total 40 min

Ingredients

- 1.5 lb (680 g) large shrimp (camarão), with shells on and deveined, tails optional
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 ml) piri‑piri or African bird’s eye chili paste (substitute 1–2 tsp crushed red pepper for milder)
- 1 tsp (2 g) smoked paprika
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tbsp (15 ml) honey or brown sugar (optional, to balance heat)
- Wooden skewers soaked in water for 30 minutes or metal skewers

Instructions

1. In a bowl whisk together 3 tbsp (45 ml) olive oil, lemon juice, minced garlic, piri‑piri paste, smoked paprika, salt, pepper, cilantro, and honey if using to make the marinade.
2. Add the shrimp and toss to coat thoroughly. Marinate in the refrigerator 20–30 minutes (no longer than 1 hour to avoid texture changes).
3. Preheat grill to high (about 450–500°F / 230–260°C). Thread shrimp onto skewers, 4–5 per skewer, leaving a little space between each.
4. Oil the grill grates. Place skewers on the hot grill and cook 2–3 minutes per side, turning once, until shrimp are pink, opaque, and slightly charred.
5. Remove from grill, brush with a little extra olive oil or reserved marinade briefly warmed (do not use raw marinade) and sprinkle with additional chopped cilantro and a squeeze of lemon. Serve immediately with rice, crusty bread, or a simple salad.