Name: Portuguese Shrimp Piri Piri Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 small onion, finely chopped; 4 cloves garlic, minced; 2 red chilies (bird’s eye or piri piri), finely chopped (adjust to taste); 1 red bell pepper, diced; 2 tsp smoked paprika; 1 tsp sweet paprika; ¼ tsp cayenne pepper (optional for more heat); 1 tbsp tomato paste; ½ cup white wine; 4 cups seafood or fish stock (or water with a bouillon cube); 1 cup crushed tomatoes (canned or fresh); Salt & black pepper, to taste; 1 lb raw shrimp, peeled and deveined; Juice of 1 lemon; 1 tbsp piri piri sauce, store-bought or homemade (optional for extra kick); 2 tbsp chopped fresh parsley or cilantro; Crusty bread, for serving; Olive oil drizzle, optional

DifficultyBeginner

CategoryFish, Seafood, Soups

Portuguese Shrimp Piri Piri Soup is a lively, spice-kissed dish that brings together the bold heat of piri piri chilies with the delicate sweetness of shrimp in a rich tomato-garlic broth. It’s rustic, coastal, and deeply comforting—like a seaside tavern in a bowl.

Yields4 Servings

Prep Time20 minsCook Time35 minsTotal Time55 mins

Base

2 tbsp olive oil

1 small onion, finely chopped

4 cloves garlic, minced

2 red chilies (bird’s eye or piri piri), finely chopped (adjust to taste)

1 red bell pepper, diced

2 tsp smoked paprika

1 tsp sweet paprika

¼ tsp cayenne pepper (optional for more heat)

1 tbsp tomato paste

Liquid

½ cup white wine

4 cups seafood or fish stock (or water with a bouillon cube)

1 cup crushed tomatoes (canned or fresh)

Salt & black pepper, to taste

Seafood

1 lb raw shrimp, peeled and deveined

Juice of 1 lemon

1 tbsp piri piri sauce, store-bought or homemade (optional for extra kick)

Finish

2 tbsp chopped fresh parsley or cilantro

Crusty bread, for serving

Olive oil drizzle, optional

Sauté the Aromatics

Heat olive oil in a large pot over medium heat.
Add chopped onion and cook for 4–5 minutes until translucent.
Stir in garlic, chilies, and red bell pepper. Sauté another 2–3 minutes.
Add tomato paste, smoked and sweet paprika, and cayenne (if using). Cook for 1 minute until fragrant.

Deglaze & Simmer

Pour in white wine to deglaze the pan. Scrape any bits from the bottom.
Let simmer for 2–3 minutes until slightly reduced.
Add crushed tomatoes and seafood stock. Bring to a boil, then reduce to simmer.
Let simmer 15 minutes, allowing the flavors to meld and deepen.

Add Shrimp & Piri Piri

Season shrimp with a little salt, pepper, and lemon juice.
Add shrimp to the simmering soup. Cook for 3–4 minutes until just pink and cooked through.
Stir in piri piri sauce for extra depth and heat.

Finish & Serve

Taste and adjust seasoning.
Stir in chopped parsley or cilantro.
Serve hot in shallow bowls with crusty bread or garlic toast on the side.
Optional: drizzle with good olive oil or extra piri piri sauce for flair.

Tips & Variations

Make it smoky: Add a bit of roasted red pepper or charred tomato.
Swap the seafood: Mussels or clams work well too.
No piri piri? Substitute with a mix of chili flakes, smoked paprika, lemon juice, and a dash of vinegar.

Pairing Suggestions

Drink: Crisp Vinho Verde, dry rosé, or cold lager.
Side: Garlic-rubbed grilled bread, olives, or a simple green salad with lemon vinaigrette.

Ingredients