Portuguese-Style Spicy Shrimp

Portuguese-style spicy shrimp pulls its punch from a slow overnight marinade of garlic, fresh red chilies, and grassy extra-virgin olive oil. That long soak is what separates this from a quick stir-fry: the shrimp drink in the heat and aromatics, so by the time they hit the grill they’re already seasoned to the core.

Grilling over high heat for just two to three minutes per side gives you those charred, smoky edges while keeping the centers plump and snappy. The dipping sauce, just olive oil whisked with red hot pepper sauce, is the Portuguese take on piri-piri: simple, oily, fiery, made for swiping over each bite.

Chef Tips

• Don’t skip the 24-hour marinade. The acid-free oil base won’t make the shrimp mushy, but it does drive the garlic and chili flavor deep into the flesh.
• Pat shrimp lightly before grilling so they sear instead of steam, but keep them glossy with marinade brushed on as they cook.
• Watch carefully, jumbo shrimp go from translucent to rubbery in about thirty seconds. Pull them the moment they curl into a loose C shape.
• Skewer them or use a grill basket, otherwise smaller shrimp can slip through the grates.

Variations

• Swap fresh chilies for a tablespoon of smoked paprika and a pinch of cayenne for a deeper, smokier profile.
• Finish with a squeeze of lemon and chopped flat-leaf parsley for a brighter, Iberian-coastal feel.
• Serve over crusty bread to mop up the chili oil, or alongside saffron rice for a heartier plate.