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Prawns were perfectly spicy and tender|Amazing flavor combination with garlic bread|Peri peri sauce recipe is spot on|Better than actual Nando's restaurant version|Quick marinade time gives incredible results|Smoky paprika really makes this shine|Family requests this every weekend now|Restaurant quality prawns at home finally
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Peri Peri Prawns Recipe
Learn how to make Nando's famous peri peri prawns at home! This quick and easy recipe shows you how to cook restaurant-style spicy prawns with authentic Portuguese flavors. Perfect weeknight dinner recipe ready in 30 minutes.
Prep
15 mins
Cook
10 mins
Serve
4
Kcal
320
- 500g large raw prawns, peeled and deveined
- 3 tbsp olive oil
- 2 red bell peppers, roughly chopped
- 4 red bird's eye chillies (or 2 red jalapeños for milder heat)
- 4 cloves garlic, peeled
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 bay leaf
- 2 tbsp tomato purée
- 1 tbsp brown sugar
- 2 tbsp butter
- Fresh coriander leaves for garnish
- Lemon wedges for serving
Step 1
Start by making the peri peri sauce. Preheat your oven to 200°C. Place the roughly chopped red bell peppers on a baking tray, drizzle with 1 tablespoon of olive oil, and roast for 25-30 minutes until the edges are charred and the peppers are softened. This roasting process will add a beautiful smoky depth to your sauce.Step 2
While the peppers are roasting, prepare your other ingredients. Pat the prawns completely dry with kitchen paper and set aside. Remove the stems from the chillies but keep the seeds if you want extra heat - remember, you can always add more spice but you can't take it away!Step 3
Once the peppers are roasted, remove them from the oven and let them cool for 5 minutes. In a food processor or high-powered blender, combine the roasted peppers, chillies, garlic cloves, smoked paprika, sweet paprika, oregano, red wine vinegar, lemon juice, sea salt, black pepper, bay leaf, tomato purée, and brown sugar. Blend for 2-3 minutes until you achieve a smooth, vibrant red sauce. The consistency should be like a thick paste - if it's too thick, add a tablespoon of water.Step 4
Taste your peri peri sauce and adjust the seasoning. Add more salt if needed, more vinegar for tang, or more chilli for heat. Remove the bay leaf and set aside half of the sauce for serving - you'll use the other half for marinating and cooking the prawns.Step 5
Place the prawns in a bowl and coat them thoroughly with half of your peri peri sauce. Make sure every prawn is well covered - use your hands to really massage the sauce into the prawns. Let them marinate for at least 15 minutes, though 30 minutes will give you even better flavour penetration.Step 6
Heat a large skillet or frying pan over medium-high heat. Add the remaining 2 tablespoons of olive oil and let it heat until it shimmers but doesn't smoke. This should take about 2 minutes.Step 7
Add the marinated prawns to the hot pan in a single layer - don't overcrowd them or they'll steam rather than sear. Cook for 2-3 minutes on the first side without moving them, allowing them to develop a beautiful caramelised crust. You'll know they're ready to flip when they release easily from the pan and have turned pink around the edges.Step 8
Flip the prawns and cook for another 2 minutes on the other side. The prawns should be completely pink and slightly curled - this indicates they're cooked through. Be careful not to overcook them as they'll become rubbery.Step 9
Add the butter to the pan and let it melt around the prawns, basting them with the foaming butter for 30 seconds. This adds richness and helps the sauce cling to the prawns beautifully.Step 10
Remove the pan from heat and transfer the prawns to a serving platter. Drizzle with the reserved peri peri sauce, garnish generously with fresh coriander leaves, and serve immediately with lemon wedges on the side. The prawns are best enjoyed hot, with plenty of napkins and good company!
FAQ for
Peri Peri Prawns Recipe
What ingredients are used in Peri Peri Prawns Recipe from Nando's?
Key ingredients include large raw prawns, roasted red bell peppers, bird's eye chillies, garlic, smoked and sweet paprika, oregano, red wine vinegar, lemon juice, tomato purée, brown sugar, and olive oil for authentic flavour.
How to cook Peri Peri Prawns Recipe from Nando's at home?
Learn how to cook Nando's Peri Peri Prawns Recipe from Nando's by first roasting peppers and making the sauce, then marinating prawns for 15-30 minutes before pan-searing for 2-3 minutes each side until pink and perfectly cooked through.
What's the perfect cooking time for prawns to stay juicy?
Cook prawns for 2-3 minutes on each side over medium-high heat. They're done when completely pink and slightly curled. Overcooking makes them rubbery, so watch carefully for the colour change around the edges.
Can I make peri peri sauce less spicy for children?
Yes, reduce heat by using only 1-2 bird's eye chillies instead of 4, or substitute with milder red jalapeños. Remove chilli seeds completely and increase sweet paprika to maintain the vibrant red colour and flavour depth.
How long should prawns marinate in peri peri sauce?
Marinate prawns for at least 15 minutes, though 30 minutes provides better flavour penetration. Don't exceed 2 hours as the acid in the sauce can start to 'cook' the prawns, affecting their texture when seared.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.