Peri Peri Prawns with Kachumbari Salad

Serves 4

| Prep Time: 25 mins

| Cook Time: 10 mins

| Total Time: 35 mins

You may need: Dried Garlic Powder

Discover The Recipe

Located on the southeast coast of Africa, Mozambique is a country with a proud cultural heritage and beautiful tourmaline-blue waters. As we explore the flavors and cuisine of East Africa, this recipe for Peri Peri Prawns with Kachumbari salad is typical of meals you will find in the region. Spiced with a smoky-garlicky-tangy sauce, this features fresh shrimp and is simple to make but loaded with flavor. Peri Peri is known as an African-Portuguese fusion and is one of our favorite spice blends. 

The Portuguese connection traces back to Vasco de Gama, one of the early global explorers, famous for the first sea voyage from Europe to India (1497-99) via the Horn of Africa. Portugal colonized many of the regions along his route, including nearly 500 year rule of Mozambique leaving their cultural mark. While you can use our Peri Peri spice blend as a dry rub, we love using it as the base for a marinade and adding plenty of fresh lemon and garlic to get the lemony-garlicky tanginess that so characterizes Peri Peri. The traditional spice is fiery hot because it's made with African Birds Eye chilis. We dial back the heat to allow you to customize to your tastes. 


  • For the Kachumbari salad:

  • ½ red onion, chopped

  • 3 medium tomatoes, chopped

  • ½ seedless cucumber, chopped

  • ½ cup cilantro loosely packed, chopped

  • 1 jalapeno, deseeded and chopped (optional)

  • 1 Tbsp olive oil

  • ½ tsp kosher salt

  • Juice of ½ lemon + extra lemon wedges for garnish

  • For the Peri Peri Prawns:

  • ½ cup vegetable oil

  • 6 cloves garlic, sliced

  • 1 red bell pepper, de-seeded and sliced

  • 2 Tbsp Piquant Post Peri Peri spice

  • 1/2 tsp Kosher salt

  • 1/4 tsp cayenne pepper (optional)

  • 1 lb raw shrimp

  • Juice of ½ lemon 


Frying the aromatics and spices in oil brings this dish to a whole new level. When you fry spices in oil, it enhances their flavor, making the spices bold and more intense. Don’t skip this step!

You’ll only use about half of the marinade for the shrimp. Save the rest to marinate chicken or other meats - some great recipes are below!

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.


Prep all the ingredients for the salad. Combine into a medium bowl and mix well.

In a medium pan, heat half of the vegetable oil over Med-High  heat. Add garlic and red bell pepper. Stir and cook for about 2-3 minutes. Add Piquant Post Peri Peri, stir for 1 more minute. Remove from stove top to cool, add remaining vegetable oil.

Once the oil is cooled, pour oil / vegetable mixture into a blender. Add salt and cayenne pepper, and lightly blend. We kept our marinade a little chunky, but if preferred, blend to smooth. Mix ½ cup of the blended marinade with the raw shrimp for at least 10 mins. Freeze or refrigerate remaining marinade for another dish.

Heat a medium pan or cast-iron pan over Med-High heat. Add shrimp, leaving most of the marinade behind, and sear the shrimp for 2 minutes. Flip the shrimp, add remaining used shrimp marinade and cook 1-2 more minutes, adding lemon juice over top. Serve this juicy shrimp alongside Kachumbari salad and extra lemon!

Alternatives & Substitutions

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