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