Piri Piri Grilled Shrimp with Roast Potatoes and Garlicky Swiss Chard
These juicy, spicy and delicious Piri Piri Grilled Shrimp are super easy to make and will be a huge hit at your next cookout. Enjoy them with some roast Parisienne potatoes and Garlicky Swiss Chard, or any of your favourite side dishes.
Servings: 4 servings
Ingredients
For the Potatoes:
- 1.5 pounds Parisienne potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
For the Swiss Chard:
- Kosher salt to taste
- 1 large bunch green Swiss chard roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic thinly sliced
- ½ teaspoon dried red chile flakes substitute Aleppo pepper, optional
- Juice ½ lemon
For the Shrimp:
- 1 small yellow onion
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- Juice of ½ lemon plus extra wedges for serving
- 4 garlic cloves peeled
- 2 fresh red finger chiles substitute Anaheim chiles
- 1 1-inch piece fresh ginger, peeled
- 1 tablespoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper plus more if desired
- 1 pound 6/8 tiger shrimp deveined and shell-on, substitute 13/15 or 16/20 shrimp
Instructions
For the Potatoes:
- Preheat your Traeger Grill to 450F. If using an oven, preheat to 450F.
- In a roasting tray, combine the potatoes, olive oil, paprika, salt and oregano. Toss to coat.
- Transfer to the grill and roast, tossing occasionally, until golden brown and fork-tender, around 35 minutes. Remove the potatoes from the grill or oven and wrap with foil to keep warm until ready to serve.
For the Swiss Chard:
- Fill a large sauté pan with water and bring it to a boil over high heat. Season the water with 2 teaspoons salt and add the chard. Cook, stirring occasionally, until the chard is slightly tender and vibrant green in colour, around 2 minutes.
- Drain the water and transfer the chard to a large bowl of ice water for 5 minutes to set the colour and stop the cooking process. Drain the chard completely and pat it dry with a clean kitchen towel. You can also drain the chard in a salad spinner if you have one.
- To the same pan, add the garlic and olive oil and return it to a medium-low heat. Gently cook the garlic until golden and fragrant, around 2 minutes. Add the chile flakes and cook, stirring, 30 seconds. Add the drained chard and season with a pinch of salt. Cook, stirring, until the chard is warmed through, around 1 minute. Add the lemon juice and toss to coat. Remove from heat and cover with foil until ready to serve.
For the Shrimp:
- Preheat your Traeger grill to 500F.
- In a blender, combine the onion, olive oil, vinegar, lemon juice, garlic, chiles, ginger, salt, smoked paprika, sweet paprika, oregano, and cayenne. Blend on high speed until completely smooth. Taste for seasoning and adjust with salt or vinegar as desired. Transfer to a mason jar and refrigerate up to 5 days.
- Add the shrimp to a bowl and pour in half of the Piri Piri sauce. Toss the shrimp to coat and let marinade 10 minutes.
- Transfer the shrimp to the hot grill and cook until the shells are slightly charred, around 4 minutes. Flip and cook the other side until the shells are slightly charred and the flesh is pink and opaque, around 4 more minutes. If cooking smaller shrimp (16/20), grill for 2 to 3 minutes per side.
- Spoon some of the reserved Piri Piri sauce onto a serving platter. Arrange the grilled shrimp over top and garnish with lemon wedges for squeezing. Serve with the roast potatoes and Swiss chard.