Shrimp Mozambique is a quick and easy 20-minute recipe. Featuring garlicky shrimp cooked in buttery wine sauce with spicy tomato, paprika, and chili pepper. This famous Portuguese shrimp recipe is so easy to love!
This popular Portuguese garlic shrimp recipe is in many ways similar to my salmon stew and seared scallops but isn’t as time-consuming. Instead, the shrimp is pan fried with garlic, onion, and white wine, then coated in a spicy sauce made from tomato paste, paprika, and hot sauce. It’s surprisingly simple, full of big flavors, and ready to eat in just 20 minutes!
What is shrimp Mozambique?
Shrimp Mozambique is a spicy, buttery, and garlicky shrimp stew-like main dish or side. It’s traditionally made by cooking shrimp with garlic and white wine, then covering them in a spicy piri piri sauce. It’s an easy recipe that’s fun to play with – make it with shrimp or chicken, add more spices or hot sauce to the piri piri, and serve the finished dish over rice, fries, or mashed potatoes.
Although the recipe originated in Portugal, you can find shrimp Mozambique in restaurants throughout New England, USA. This is because of how many Azorean and Madeiran families chose to settle there after emigrating.
Ingredients and more
- Hot sauce – An authentic Portuguese shrimp Mozambique recipe is made with piri piri sauce. This chili sauce gets its heat from bird’s eye chilis, but we can make a pretty close replica using another hot sauce, like Tabasco. If you don’t have Tabasco, use Frank’s Red Hot Sauce, Sriracha or another alternative.
- Onion and garlic – Finely chopped onion and minced or pressed garlic. These are sauteed with the shrimp. Layers of garlicky flavors are always featured in easy shrimp Mozambique recipes, helping it taste completely irresistible.
- Tomato paste – This is used to thicken the sauce while adding a burst of tang and sweetness.
- Paprika – Necessary for a hint of smokiness in the sauce. You can substitute for chili or cayenne pepper.
- Butter – For a smooth and creamy finish, and to help tone down the heat.
- White wine – Use a mild wine, like pinto grigio or sauvignon blanc are great options. I only had German riesling and that worked just fine. A traditional shrimp Mozambique recipe is always cooked with wine, so I don’t recommend replacing it. Don’t worry about the alcohol or flavor either! The sharp flavors and alcohol are cooked out when the wine is left to reduce.
- Shrimp – You can use frozen, fresh medium shrimp or even cooked shrimp! The Shrimp should be peeled, deveined but tails can be on or off, it’s up to you. They poach in a skillet with the wine, onion, and garlic to soak up all kinds of bright and savory flavors.
How to make shrimp Mozambique
Can you believe this easy shrimp stew is ready in just 4 simple steps? Once the shrimp is pan fried, it’s mixed with the Mozambique sauce and ready to be served over rice. Here’s how it’s done:
Step 1: Heat the oil in a cast iron skillet. Add the onion and garlic and saute until soft and fragrant. Pour the wine into the skillet and cook until it’s reduced by half.
Step 2: Add the shrimp and cook until they just start to turn pink and have slightly curled. Next, add the butter and season with salt and pepper.
Step 3: Whisk the Mozambique sauce ingredients together in a bowl.
Step 4: Pour the sauce in with the shrimp and toss to coat. Once it’s heated through, serve the spicy shrimp over rice, add fresh parsley on top, and enjoy!
recipe tip
👉🏻 Use cooked shrimp (like shrimp cocktail) for a much quicker and just as delicious meal! Since the shrimp is already cooked all you need to do is heat the shrimp in butter wine sauce then add in the hot sauces and voilá!
Serving suggestions
You can serve this spicy Portuguese shrimp as a side dish or a main. It’s delicious when served over top of brown rice, polenta, and spaghetti. Serve whipped feta dip or green tuna salad on the side to make this Mediterranean feast complete!
Tips and variations
Peel the shrimp – Removing the peel from the shrimp before cooking will ensure this recipe is done as quickly as possible.
Want to make shrimp Mozambique without the wine? Replace it with beer (preferably a lager) or vegetable stock for a non-alcoholic option.
If you’re using frozen shrimp, make sure it’s been thawed and patted dry with paper towels first.
Instead of shrimp – Make chicken Mozambique instead using bite-sized chicken pieces.
To make this recipe even spicier, sauté hot chili peppers in with the onion and garlic for a spiced up version of Mozambique sauce.
Hungry for more flavorful shrimp recipes?
This Shrimp Scampi Pasta is to me one of the best food combo, simple and flavorful you can’t go wrong here. For a low carb option try this Cajun Shrimp with Cauliflower Rice
For a Mexican inspired option these Spicy Shrimp Tacos with avocado, pickled beets and tomatoes are a delicious option.
Lastly, this Sheet Pan Hawaiian Shrimp combines shrimp and roasted veggies with traditional Hawaiian flavors. A must try!
Shrimp Mozambique Recipe
Equipment
- Cast Iron Skillet
Ingredients
Shrimp
- 1 lb frozen or fresh large shrimp peeled, deveined
- 1 tbsp olive oil
- 1/2 medium onion (about 1/3 cup)
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 2 tbsp unsalted butter
- 1 pinch sea salt and pepper, to taste
Sauce
- 2 tbsp tabasco or sriracha hot sauce
- 1 tbsp olive oil + 1 tbsp water
- 1 clove garlic minced
- 1 tsp paprika
- 1 tbsp tomato paste
- 1 tbsp fresh parsley finely chopped
Instructions
- Heat oil in cast iron skillet. Add onion and garlic and cook until fragrant (2 mins). Add wine and cook until reduced by half (4 mins)
- Add shrimp and cook until no longer pink (4 mins). Add butter and season with salt and pepper to taste.
- Meanwhile mix the sauce ingredients and whisk to combine.
- Stir in sauce and cook until heated through (2 mins)
- Sprinkle with fresh parsley and serve over white rice
Notes
- Peel the shrimp – Removing the peel from the shrimp before cooking will ensure this recipe is done as quickly as possible.
- Want to make shrimp Mozambique without the wine? Replace it with beer (preferably a lager) or vegetable stock for a non-alcoholic option.
- If you’re using frozen shrimp, make sure it’s been thawed and patted dry with paper towels first.
- Instead of shrimp – Make chicken Mozambique instead using bite-sized chicken pieces.
- To make this recipe even spicier, saute hot chili peppers in with the onion and garlic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made it this evening and put o fettuccini, man it hit the spot!
Glad to hear!! 🙂
This sounds fabulous!
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