Marcus Samuelsson's Shrimp Piri Piri

Piri Piri is a chile grown in Africa and this namesake sauce is the most common way to use it. Follow this recipe for Shrimp Piri Piri by Chef Marcus Samuelsson for a delicious seafood dinner any night of the week.



  • 12 jumbo shrimp peeled and deveined
  • ¾ cup of Piri Pira (½ cup for shrimp marinade, remainder for toppings)
  • 3 tablespoon olive oil
  • ½ tsp salt
  • 1 lime quartered
  • 12 bibb lettuce leaves

For the Piri Piri:

  • 8 red bird's-eye chilies, seeds and ribs removed, chopped
  • ½ cup fresh lemon juice
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped parsley
  • 2 garlic cloves
  • ½ cup olive oil


  1. Combine the chilies, lemon juice, cilantro, parsley, and garlic in a quart container using an All-Clad Immersion Blender and puree until smooth. With the immersion blender running, add the oil in a slow, steady stream, and blend until well combined. Store in an airtight container in the refrigerator for up to 2 weeks.
  2. When ready to cook, toss the shrimp with ½ cup of the Piri Piri in a large mixing bowl. Refrigerate for 20 minutes.
  3. Heat the olive oil in an All-Clad Fry Pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until opaque throughout.
  4. Transfer the shrimp to a plate and sprinkle with the salt.
  5. Squeeze the lime quarters over the shrimp.
  6. Spread ½ a teaspoon of the remaining Piri Piri sauce on each lettuce leaf. Place a shrimp on each leaf and fold over the bottom and sides to form a wrap. Serve immediately.

Pro Tip:

pro tip


Marcus Samuelsson

Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); Metropolis at PAC-NYC; Marcus Bar & Grille in Atlanta and its Live! flagship at American Dream (NJ); and several MARCUS locations including the Bahamas, Montreal and most recently Addis Ababa, Ethiopia. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and recently won a 2023 Emmy Award for the Short Form Program “My Mark.” He was tasked with planning and executing the Obama Administration’s first State dinner honoring Indian Prime Minister Manmohan Singh. He has won eight James Beard Foundation awards as chef, author and TV personality. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also appeared as an Iron Chef on Netflix’s Iron Chef: Quest for an Iron Legend.

A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP) which focuses on underserved youth. Samuelsson also co-produces the annual week-long festival Harlem EatUp! started in 2016 and later expanded into an award-winning TV series EatUp!: NYC aired annually since 2021. He is the recipient of the 2019 Vilcek Foundation Prize in Culinary Arts, awarded to immigrants who have made lasting contributions to American Society. In addition to The Rise, he is the author of multiple books including The New York Times bestselling memoir Yes, Chef and The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. ​