Peri Peri Shrimp or Shrimp Mozambique is a beloved Portuguese dish with a rich, spicy sauce that highlights the fusion of Portuguese and African flavors. With origins tied to Mozambique, this dish features juicy shrimp cooked in a savory, slightly spicy sauce, making it a staple in Portuguese cuisine. Perfect for gatherings or a special dinner, this dish combines bold spices, fresh herbs, and a touch of beer to create a delicious and quick meal!
Me and my family literally fight over this sauce because it's so good haha! When at a Portuguese restaurant we know to order a few so everyone leaves satisfied (and to avoid cat fights lol)
You definitely want some crusty bread to dip the sauce in! Try my Easy Artisan Bread recipe!
Why You'll Love This Recipe
Bursting with Flavor: The combination of peri peri hot sauce, garlic, and beer creates a sauce that’s tangy, spicy, and utterly irresistible.
Easy to Make: Despite its complex flavors, this dish comes together in under 30 minutes, making it perfect for busy weeknights.
Versatile: This dish can be served over rice, pasta, or with crusty bread, making it adaptable to your preference.
Authentic Taste: The use of Sazon con Azafran and homemade seasoning ensures an authentic Portuguese flavor in every bite.
Peri Peri Shrimp Mozambique Video
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Ingredients
Full recipe and instructions in recipe card at end of post
- Gulf Shrimp (cleaned & deveined): Gulf shrimp are known for their sweet, delicate flavor and firm texture, making them ideal for soaking up the rich, spicy sauce in this dish. Be sure to clean and devein the shrimp before cooking to ensure they are ready to absorb all the delicious flavors.
- Garlic Powder: Adds a subtle, savory depth to the shrimp, enhancing their natural sweetness.
- Paprika: Provides a mild heat and vibrant color, essential for that characteristic reddish hue in Shrimp Mozambique.
- Butter: Butter is used twice in this recipe. However, first to sauté the onions and garlic, lending a rich, creamy base to the sauce, and later to emulsify the sauce, ensuring a silky, luxurious texture.
- White Onion: White onions are slightly milder and sweeter than yellow onions, offering a perfect base flavor without overpowering the dish.
- Garlic Cloves, Garlic is a star ingredient in many Portuguese dishes. Crushed garlic releases more of its essential oils, infusing the dish with a strong, aromatic flavor that pairs perfectly with the shrimp.
- 1 Packet Sazon con Azafran Seasoning (or home made): Sazon con Azafran is a seasoning blend that includes saffron, a prized spice that imparts a golden color and a unique, earthy flavor. The homemade version here uses ground annatto, oregano, pinch of saffron, and cumin for a similar effect without artificial additives.
Aromatics & Sauce
- Tomato Paste: Adds a rich, concentrated tomato flavor that deepens the sauce's color and taste. It's also a great thickening agent.
- Peri Peri Hot Sauce: The star of the sauce, bringing heat and depth to the dish.
- Light Lager Beer: Beer is often used in Portuguese cooking to add a subtle bitterness and to help tenderize the shrimp. The light lager keeps the sauce from becoming too heavy, balancing the richness of the butter and spices.
- Parsley: Fresh parsley adds a bright, herbaceous note that cuts through the richness of the sauce, providing a fresh contrast.
- Cilantro: Cilantro introduces a slightly citrusy, aromatic flavor that complements the lemon juice and adds an extra layer of freshness.
- Lemon Juice: A squeeze of fresh lemon juice at the end brightens the dish, adding a tangy contrast that enhances all the other flavors.
Sazon Seasoning
I like to make my own to make it healthier! See the recipe card for ingredients and instructions.
Instructions
Full recipe and instructions in recipe card at end of post
Step 1: Place the cleaned, deveined shrimp in a bowl and sprinkle with garlic powder and paprika. Toss until the shrimp are evenly coated in the seasoning. Set them aside while you prep the rest of the dish.
Step 2: Melt butter with a bit of olive oil in a skillet over medium heat. Add in the chopped onion and sauté until it softens and smells sweet and fragrant. Next, stir in the garlic and cook briefly until it becomes aromatic but not browned.
Step 3: Mix in the tomato paste, sazon seasoning (or your homemade blend), and additional paprika if needed. Let everything cook for a couple of minutes so the tomato paste can deepen in flavor and blend with the spices.
Step 4: Pour in the light lager and use your spatula to scrape up any bits stuck to the bottom of the pan. Allow the mixture to simmer gently for several minutes to reduce slightly and concentrate the flavor. Then add the Peri Peri sauce.
Step 5: Once the sauce has thickened a bit, add the seasoned shrimp along with chopped parsley and cilantro. Make sure the shrimp are well coated in the sauce, then cover and cook just until they turn pink and opaque. Avoid overcooking, as shrimp can turn rubbery quickly.
Step 6: After turning off the heat, add a few cubes of butter to the pan and stir gently to blend it into the sauce. Squeeze fresh lemon juice over the top just before serving.
Substitutions and Tips
Shrimp: You can substitute the Gulf shrimp with any large, fresh shrimp or prawns available.
Beer: If you prefer not to use beer, you can substitute it with a non-alcoholic beer.
Peri Peri Sauce: Adjust the amount of peri peri sauce to suit your heat preference. If you can’t find peri peri, a good quality non tobasco sauce can be used as a substitute.
FAQ
Yes, you can prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, reheat the sauce and add the shrimp, cooking just until the shrimp are done.
The level of spiciness can be adjusted by adding more or less peri peri hot sauce. If you prefer a milder dish, use less sauce and omit the extra paprika.
Yes, just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the sauce.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat.
⭐️ Recipe
Shrimp Mozambique
Ingredients
Shrimp
- 1.5 lbs gulf shrimp cleaned & deveined
- ½ teaspoon garlic powder
- 1 teaspoon paprika
Sauce
- 4 tablespoon butter 2 when sauteing and two at end to emulsify sauce
- 1 tablespoon olive oil
- ½ white onion diced
- 6 garlic cloves crushed
- 1 packet sazon con azafran seasoning or I made my own healthier version; recipe below
- 1 teaspoon paprika skip if making your own sazon
- 1 tablespoon tomato paste
- 1 tablespoon Peri peri hot sauce
- 1.5 cups light lager beer
- ¼ cup chopped parsley
- ¼ cup chopped cilantro
- 1 tablespoon lemon juice
Sazon seasoning
- 1 teaspoon garlic powder
- 1 pinch saffron
- ½ teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 1 teaspoon ground annatto
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
Instructions
Prepare the Shrimp
- In a bowl, combine the cleaned and deveined shrimp with ½ teaspoon garlic powder and 1 teaspoon paprika. Mix well to coat the shrimp evenly. Set aside.1.5 lbs gulf shrimp, ½ teaspoon garlic powder, 1 teaspoon paprika
Sauté the Aromatics
- In a large skillet, heat 2 tablespoon of butter and 1 tablespoon olive oil over medium heat. Add the diced white onion and crushed garlic cloves. Sauté until the onion becomes translucent and the garlic is fragrant.1 tablespoon olive oil, ½ white onion diced, 6 garlic cloves crushed
Add the Seasoning and Tomato Paste
- Stir in the sazon seasoning (or homemade version), 2 teaspoon paprika (if using store-bought sazon), and tomato paste. Cook for about 2 minutes, allowing the spices and tomato paste to meld with the onions and garlic.1 packet sazon con azafran seasoning, 1 tablespoon tomato paste
Deglaze with Beer
- Pour in the light lager beer, stirring to deglaze the pan. Scrape up any brown bits from the bottom of the pan to incorporate into the sauce. Let the mixture simmer for 5-7 minutes until slightly reduced.1.5 cups light lager beer
- Add in the peri peri hot sauce and simmer for 1 minute. Taste for salt and spice level.1 tablespoon Peri peri hot sauce
Cook the Shrimp
- Add the seasoned shrimp to the pan. Add in the parsley and cilantro. If cilantro taste like soap to you please skip 🙂 Make sure all the shrimp are covered in the sauce. Cover and cook for 2-3 minutes or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.¼ cup chopped parsley, ¼ cup chopped cilantro
Emulsify the Sauce
- Stir in the remaining 2 tablespoon of butter, allowing it to melt and emulsify into the sauce. This will give the sauce a rich, silky texture.
- Remove the skillet from heat and top with fresh lemon juice.1 tablespoon lemon juice
Serve
- Serve the Shrimp Mozambique hot, with plenty of crusty bread to soak up the delicious sauce, or over rice or pasta for a heartier meal.
HarryJ says
Amazing!
X22Ket says
Hey people!!!!!
Good mood and good luck to everyone!!!!!