There’s just something about shrimp dishes that instantly draw me in. They cook fast, absorb flavors beautifully, and always make the meal feel a little special. And this Shrimp Mozambique has quickly become one of my absolute favorites.
Over the years, I’ve shared plenty of shrimp recipes on GypsyPlate, each with its own character and flair. My Cajun Shrimp Scampi is rich and buttery with that Southern kick, Shrimp Korma takes you on a creamy and aromatic Indian journey, and Curry Shrimp brings all the Caribbean warmth and spice.
Today, we are stopping in Portugal for something golden, garlicky, and full of personality.
What is Shrimp Mozambique
Shrimp Mozambique, or Camarão Moçambique, is a traditional Portuguese dish with African influence that dates back to Portugal’s presence in Mozambique. It’s a beautiful blend of flavors from both regions, using familiar Portuguese ingredients like garlic, butter, and wine, combined with the bold heat of African peri peri chili.
The shrimp are simmered in a rich, golden sauce that’s slightly spicy, buttery, and full of warmth. A touch of lemon at the end brings brightness to the dish, and it’s most often served with rice, French fries, or plenty of bread to soak up that incredible sauce.
Over time, the recipe traveled with Portuguese immigrants to other parts of the world, including New England, where it became especially popular in local Portuguese restaurants and homes.
In my version, I am adding a touch of Sazón, which is one regional twist you will sometimes find. It gives it that pop of color and an extra flavor depth.
Ingredients Needed
You can find exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need to make my version of shrimp Mozambique:
- Shrimp – I prefer jumbo or large shrimp for this dish. They hold their shape and soak up the sauce beautifully. I like to cook them with the head and shells on for more flavor, but you can remove them if you prefer it that way.
- Sazón – I am using Sazón Goya con Azafrán (azafrán being saffron), which gives the sauce a beautiful golden color and a subtle depth of flavor.
- Olive Oil and Butter – Using both creates a perfectly rich and balanced sauce. Olive oil gives that Mediterranean flair while butter brings a velvety finish.
- Onion and Garlic – This classic aromatic duo forms the flavor base.
- Paprika – I use Spanish paprika for its mild smokiness and depth. You can use regular paprika in its absence.
- Peri Peri Sauce – Adds that signature Portuguese heat. You can adjust the amount to suit your spice level. I am going to try doubling the sauce next time I make this. And I know its going to be soon… 🙂
- White Wine or Beer – Both work well to deglaze the pan. Today I am going with white wine.
- Lemon – Adds a refreshing brightness that balances the richness of the butter and oil.
- Herbs – Fresh parsley or cilantro are both traditional choices. They add color and freshness at the end.
How to Make Shrimp Mozambique
1. Season the shrimp: Combine the shrimp with Sazón Goya con Azafrán, 1 tablespoon of extra virgin olive oil, salt, and pepper in a large bowl. Toss until everything is well coated and the shrimp take on that beautiful orange hue. If time allows, let them rest for 30 minutes. The seasoning soaks in and gives the shrimp a deeper flavor.
2. Sauté aromatics: Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. When the butter melts, add the chopped onion and cook for 6 to 8 minutes, stirring occasionally, until softened and just starting to caramelize. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the seasonings: Stir in the Spanish paprika and cook for a few seconds to bloom the flavor and release its beautiful color.
4. Build the sauce: Stir in the peri peri sauce, then add the wine. Stir well to deglaze the pan. Simmer for 2 to 3 minutes so the alcohol cooks off and the flavors come together into a light, buttery sauce.
5. Add butter and shrimp: Stir in the remaining 3 tablespoons of butter until melted. Add the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side, depending on their size, until they turn pink and opaque.
6. Finish and serve: If you desire a little more sauce, stir in 2 tablespoons of water. Then drizzle in the remaining 2 tablespoons of olive oil. Give everything a gentle toss so the shrimp are well coated in that golden, garlicky sauce. Squeeze in the juice of half a lemon and toss once more. Garnish with chopped parsley or cilantro and serve with extra lemon wedges.
Alpana’s Tips and Notes
- Use head-on shrimp for extra flavor: The shells and heads give more richness to the sauce.
- Adjust the spice level: You can add more peri peri sauce if you want more kick. I like to keep the bottle on the table so everyone can add more if they prefer.
- Make it creamier: For a variation, stir in a splash of cream or add a little more butter. If you really love a buttery sauce, you can go all in with a full stick for an extra-rich finish.
- Do not overcook: Shrimp cook quickly. Once they turn pink and firm, remove them from the heat to keep them tender.
Serving Suggestions
Shrimp Mozambique pairs beautifully with so many things. The buttery, garlicky sauce just begs for something to soak it up, and a piece of crusty bread is the perfect place to start. It’s wonderful for mopping up every last drop of that golden sauce.
You can also serve it with white rice for a classic Portuguese touch or with fries, another popular pairing you’ll often find in Portuguese cafés. It’s equally delicious alongside mashed potatoes or buttered noodles, depending on what you’re in the mood for.
For a lighter option, spoon it over cauliflower rice or with steamed vegetables. Add a crisp green salad on the side and a glass of chilled white wine, and you’ve got a restaurant-worthy meal at home.
You can serve Shrimp Mozambique as an elegant appetizer or as a main entrée.
Leftovers and Storing
Shrimp Mozambique tastes best freshly cooked while the shrimp are juicy and the sauce is rich and silky. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. The sauce will thicken slightly and the shrimp may soften a bit, but it will still be delicious.
To reheat, warm gently in a skillet over low heat with a small splash of water or butter to loosen the sauce. Avoid microwaving since that can make the shrimp rubbery.
This Shrimp Mozambique is the perfect mix of comfort and elegance. The buttery, garlicky sauce with a touch of spice feels luxurious.
So pour yourself a glass of wine, turn on some good music, and bring a little taste of Portugal to your table tonight.
More great shrimp recipes:
Gambas al Ajillo
Shrimp Etouffee
Prawn Moilee
Shrimp and Grits
Thai Shrimp Curry
Shrimp Saganaki
Shrimp Remoulade
Recipe Video
Shrimp Mozambique
Looking for an easy shrimp recipe full of bold flavor? Try Shrimp Mozambique! A Portuguese shrimp dish in a rich buttery garlic sauce with paprika, peri peri, and lemon. Ready in 30 minutes — serve with rice or bread to soak up that amazing sauce.
Ingredients
Shrimp Seasoning
- 2 pounds jumbo shrimp, head on and shell on
- 2 packets Sazón Goya con Azafrán
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Shrimp Mozambique
- 3 tablespoons extra virgin olive oil, divided
- 5 tablespoons butter, divided
- 1 small onion, chopped
- 5 garlic cloves, minced
- 1 teaspoon Spanish paprika
- 2 tablespoons peri peri sauce
- 1 cup white wine or beer
- 2 tablespoons water
- ½ lemon, juiced, and more for garnish
- parsley or cilantro, for garnish
Instructions
- In a bowl, combine shrimp with Sazón packets, 1 tablespoon olive oil, salt, and pepper. Mix well so every piece is nicely coated. Set aside while you start the sauce.
- Heat 3 tablespoons extra virgin olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the chopped onion and sauté for 6-8 minutes until it starts to soften and starts caramelizing. Stir in garlic and cook just until fragrant.
- Add in Spanish paprika, stirring for a few seconds to bloom the spices.
- Stir in the peri peri sauce, then the wine (or beer). Let it simmer for about 2–3 minutes to allow the alcohol to cook off and the flavors to blend.
- Stir in the remaining 3 tablespoons of butter, then add the seasoned shrimp in a single layer. Cook for about 2–3 minutes per side, just until they turn pink and opaque and the sauce thickens slightly. Cooking time will depend on the size of the shrimp. Add a dash of water for more sauce. And finally drizzle 2 tablespoons of extra virgin olive oil and mix well.
- Squeeze in the juice of half a lemon, toss everything well, and garnish with parsley or cilantro and extra lemon wedges.
Notes
- If you prefer, you can use headless shrimp, though the heads do add nice flavor and depth to the sauce. If using headless, use 1.25 to 1.5 pounds.
- I use Spanish paprika for its mild smokiness and depth. You can use regular paprika in its absence.
- I make this recipe with Nando's brand Peri Peri sauce, specifically the Hot variety. I comes in a range of spiciness, from Mild to XX Hot. Choose according to your palate.
- Shrimp Mozambique tastes best freshly cooked while the shrimp are juicy and the sauce is rich and silky. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. The sauce will thicken slightly and the shrimp may soften a bit, but it will still be delicious.
- To reheat, warm gently in a skillet over low heat with a small splash of water or butter to loosen the sauce. Avoid microwaving since that can make the shrimp rubbery.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 677Total Fat 33gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 18gCholesterol 517mgSodium 2680mgCarbohydrates 22gFiber 2gSugar 3gProtein 55g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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