Mozambican Piri-Piri Prawns with Coconut Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes (plus 20 minutes marinating)
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1.5 lb (680 g) large shell-on prawns
• 6–8 red bird’s eye chiles, stemmed (seed some for less heat)
• 4 large garlic cloves
• 1 lemon (zest + 3 tbsp juice), plus extra wedges
• 2 tbsp red wine vinegar
• 2 tbsp olive oil, plus extra for grill
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt; 1/2 tsp black pepper
• 4 tbsp unsalted butter
• 1 tsp honey (optional, for balance)
• 1 cup (190 g) jasmine rice
• 1 cup (240 ml) full-fat coconut milk
• 3/4 cup (180 ml) water; 1/2 tsp kosher salt
• Small handful cilantro leaves

Do This

• 1. Blend chiles, garlic, lemon zest and juice, vinegar, olive oil, paprika, oregano, salt, and pepper into a smooth piri-piri marinade.
• 2. Butterfly and devein shell-on prawns; toss with 2/3 of marinade. Chill 20 minutes.
• 3. Rinse rice; cook with coconut milk, water, and salt: simmer 12 minutes covered, then rest 10 minutes.
• 4. Melt butter; whisk in remaining 1/3 marinade and honey to make piri-piri butter.
• 5. Preheat grill to medium-high (450–500°F/230–260°C). Oil grates. Thread prawns onto skewers.
• 6. Grill 2–3 minutes per side until just opaque, brushing with piri-piri butter.
• 7. Fluff rice; pile prawns on top. Spoon over more butter; scatter cilantro and serve with lemon.

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Why You’ll Love This Recipe

• Authentic Mozambican-inspired piri-piri flavor: bright lemon, smoky paprika, and real bird’s eye heat.
• Juicy, shell-on prawns stay succulent on a hot grill and get that irresistible char.
• Simple coconut rice balances the heat with creamy, fragrant comfort.
• Weeknight-friendly yet dinner-party worthy in under an hour.

Grocery List

• Produce: Bird’s eye chiles, garlic, lemons, cilantro
• Dairy: Unsalted butter
• Pantry: Jasmine rice, coconut milk, olive oil, red wine vinegar, smoked paprika, dried oregano, honey (optional), kosher salt, black pepper

Full Ingredients

Prawns

• 1.5 lb (680 g) large shell-on prawns, heads on if available, thawed if frozen
• Neutral oil for the grill grates

Piri-Piri Marinade

• 6–8 red bird’s eye chiles, stems removed (seed some/all for less heat)
• 4 large garlic cloves
• Zest of 1 lemon + 3 tbsp fresh lemon juice
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Piri-Piri Butter

• 4 tbsp (56 g) unsalted butter
• 1 tbsp reserved piri-piri marinade (not the portion that touched raw prawns)
• 1 tsp honey (optional, for balance)
• 1 tsp fresh lemon juice
• Pinch kosher salt, to taste

Simple Coconut Rice

• 1 cup (190 g) jasmine rice, rinsed until water runs mostly clear
• 1 cup (240 ml) full-fat coconut milk
• 3/4 cup (180 ml) water
• 1/2 tsp kosher salt

To Serve

• 1/4 cup loosely packed cilantro leaves
• Lemon wedges or halved lemons for grilling

Step-by-Step Instructions

Step 1: Prep and butterfly the prawns

Pat the prawns dry. Using kitchen shears, cut along the back shell from tail to head to expose the vein. Pull out the vein and gently open the prawn like a book without detaching the shell. This helps them grill flat and cook evenly while the shell protects the flesh. Keep chilled.

Step 2: Make the piri-piri marinade

In a blender or small food processor, add the bird’s eye chiles, garlic, lemon zest and juice, red wine vinegar, olive oil, smoked paprika, oregano, salt, and black pepper. Blend until mostly smooth, 20–30 seconds. Taste and adjust salt or lemon to balance heat and brightness.

Step 3: Marinate the prawns (briefly)

Transfer 2/3 of the marinade to a bowl with the prawns and toss to coat thoroughly. Reserve the remaining 1/3 for the butter (keep separate to avoid cross-contamination). Cover and refrigerate the prawns for 20 minutes. Do not exceed 45 minutes; the acid can start to “cook” the prawns.

Step 4: Cook the simple coconut rice

Rinse the rice under cold water until it runs mostly clear. In a small pot, combine rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer for 12 minutes. Remove from heat and rest, covered, for 10 minutes. Fluff with a fork just before serving.

Step 5: Preheat grill and prep skewers

Preheat a gas or charcoal grill to medium-high (450–500°F / 230–260°C). Clean and oil the grates. If using wooden skewers, soak in water for 10 minutes. Thread the prawns onto skewers through the thick end and tail to keep them flat, or use two parallel skewers so they don’t spin.

Step 6: Make piri-piri butter and grill

In a small pan, melt the butter over low heat. Whisk in the reserved 1 tbsp marinade, honey, lemon juice, and a pinch of salt. Keep warm. Grill the prawns 2–3 minutes per side directly over the heat until shells are lightly charred, the flesh is just opaque, and centers read about 125–130°F (52–54°C). Brush generously with piri-piri butter after the first flip and again just before coming off the grill. If using, place halved lemons cut-side down to char for 1–2 minutes.

Step 7: Plate and finish

Mound coconut rice on a warm platter or individual bowls. Pile the prawns on top, spoon over more piri-piri butter, and scatter with cilantro. Serve immediately with lemon wedges (or the charred halves) for squeezing.

Pro Tips

• Control heat by seeding some or all of the bird’s eye chiles. Keep the seeds for a fiery finish, sprinkled sparingly at the end.
• Shell-on cooking protects the meat and adds flavor. Diners can peel at the table; provide finger bowls or extra napkins.
• Double-skewer the prawns so they don’t curl and are easy to flip.
• Brush with piri-piri butter near the end and off direct flame to avoid flare-ups and burnt garlic.
• Rice texture matters: rinse jasmine well and let it rest covered so the grains stay fluffy and not sticky.

Variations

• Oven/Broiler: Arrange marinated prawns on a rack over a sheet tray; broil on high 4–6 minutes total, flipping once and brushing with piri-piri butter.
• Different Proteins: Swap prawns for squid, scallops, or chicken wings; adjust cooking time accordingly.
• Coconut-Lime Rice: Stir 1 tsp lime zest and 2 tbsp toasted coconut into the rice before serving for extra aroma.

Storage & Make-Ahead

Marinade (without touching raw seafood) keeps up to 5 days refrigerated in a sealed jar. Piri-piri butter can be made 3 days ahead and gently rewarmed. Marinate prawns for up to 30–45 minutes max before cooking. Cooked prawns keep 2 days refrigerated; reheat gently just until warm or enjoy chilled. Coconut rice keeps 3–4 days; reheat with a splash of water.

Nutrition (per serving)

Approximate: 540 calories; 40 g protein; 20–25 g fat; 45 g carbohydrates; 3 g fiber; 950 mg sodium. Values will vary based on exact ingredients and how much butter/marinade is used.