Piri Piri Shrimp with Avocado Salad

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Tossing the shrimp with more piri piri sauce after they come off the grill gives the shrimp an extra kick of flavour. Leaving the shells on keeps the shrimp moist.

Tags: Intermediate, 30 mins, Entrées, Appetizer & Hors d'Oeuvres, Lunches, Salads, Shellfish, Vegetables, BBQ, Grilling, Start Some Sizzle, Summer Insider's Report 2012, High Fibre
Serves: 4
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 12  minutes
Total: 27 *  minutes

*marinating time=15 minutes

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Additional Information


1 bag (454 g) PC Grilling Raw Zipperback Shrimp - Gigantico , thawed, drained, shell on
1/4 cup (50 mL) PC MEMORIES OF Portugal Piri Piri Barbecue Sauce
1 ripe avocado
1 pint (550 mL) grape tomatoes, halved
1 tbsp (15 mL) chopped fresh coriander
1 tbsp (15 mL) fresh lime juice
1/4 cup (50 mL) PC MEMORIES OF Portugal Piri Piri Barbecue Sauce


  1. Preheat barbecue to medium heat. Place shell-on shrimp in resealable plastic bag. Add 1/4 cup (50 mL) Memories sauce, seal and turn to coat shrimp. Let stand at room temperature for 15 minutes.
  2. Place shrimp on greased grill, discarding bag and sauce remaining in it. Close lid. Grill shrimp for 10 to 12 minutes, turning once, or until cooked through. Meanwhile, cut avocado into 1/2-inch (1 cm) cubes; in bowl toss together avocado, tomatoes, coriander and lime juice.
  3. Toss shrimp with remaining 1/4 cup (50 mL) Memories sauce. Transfer shrimp and avocado salad to serving platter. Serve with steamed rice and lime wedges, if desired. Serve with additional Memories sauce for dipping, if desired.

Chef's Tips

Buy avocados 2 to 3 days ahead of the time you want to use them and store them at room temperature, to allow them to ripen.

Nutritional Information

Per serving
Calories 230 Cal
Fat 14 g
Sodium 950 mg
Carbohydrate 9 g
Fibre 3 g
Protein 16 g
Source of fibre

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