Portuguese Shrimp Mozambique
This 20-minute Portuguese Shrimp Mozambique recipe is full of bold flavors and spice! Featuring garlicky shrimp cooked in white wine and a spicy tomato, paprika, and chili pepper sauce, this famous Portuguese recipe is so easy to love.
Servings: 2 servings
- 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
- 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
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
- 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.
Calories: 496kcal | Carbohydrates: 8g | Protein: 47g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 395mg | Sodium: 704mg | Potassium: 825mg | Fiber: 1g | Sugar: 3g | Vitamin A: 740IU | Vitamin C: 21mg | Calcium: 178mg | Iron: 2mg