Shrimp Mozambique – Chili Garlic Shrimp

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Shrimp Mozambique is a beloved Portuguese dish with a rich, spicy sauce that highlights the culinary 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.

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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.

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Shrimp Mozambique Video

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Ingredients

Full recipe, instructions, and photos in recipe card at end of post

shrimp

• 1.5 lbs 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.
• ½ tsp Garlic Powder: Adds a subtle, savory depth to the shrimp, enhancing their natural sweetness.
• 1 tsp Paprika: Provides a mild heat and vibrant color, essential for that characteristic reddish hue in Shrimp Mozambique.

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aromatics & sauce

• 4 tbsp Butter (2 for sautéing, 2 to emulsify sauce): 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.
• 1 tbsp Olive Oil: Adds richness and helps to sauté the vegetables without burning the butter, providing a balanced, savory flavor.
• ½ White Onion, Diced: White onions are slightly milder and sweeter than yellow onions, offering a perfect base flavor without overpowering the dish.
• 6 Garlic Cloves, Crushed: 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 homemade version): 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.

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Aromatics & Sauce (Cont’d)

• 1 tsp Paprika: If using store-bought sazon, this additional paprika amplifies the smoky, peppery notes, enhancing the dish’s complexity.
• 1 tbsp Tomato Paste: Adds a rich, concentrated tomato flavor that deepens the sauce’s color and taste. It’s also a great thickening agent.
• 1 tbsp peri peri hot sauce: The star of the sauce, bringing heat and depth to the dish.
• 1.5 Cups 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.
• ¼ Cup Chopped Parsley: Fresh parsley adds a bright, herbaceous note that cuts through the richness of the sauce, providing a fresh contrast.
• ¼ Cup Chopped Cilantro: Cilantro introduces a slightly citrusy, aromatic flavor that complements the lemon juice and adds an extra layer of freshness.
• 1 tbsp Lemon Juice: A squeeze of fresh lemon juice at the end brightens the dish, adding a tangy contrast that enhances all the other flavors.

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sazon seasoning

I like to make my own to make it healthier!

• 1 tsp garlic powder
• pinch saffron (optional)
• ½ tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• 1 tsp ground annatto
• 1 tsp dried oregano
• ¼ teaspoon ground cumin

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Instructions

Full recipe, instructions, and photos in recipe card at end of post

Prepare the Shrimp:

• In a bowl, combine the cleaned and deveined shrimp with ½ tsp garlic powder and 1 tsp paprika. Mix well to coat the shrimp evenly. Set aside.

Sauté the Aromatics:

• In a large skillet, heat 2 tbsp of butter and 1 tbsp olive oil over medium heat. Add the diced white onion and sauté until aromatic. Then add in the crushed garlic cloves. Sauté until the garlic is fragrant.

Add the Seasoning and Tomato Paste:

• Stir in the sazon seasoning (or homemade version), 2 tsp 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.

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. Then, let the mixture simmer for 5-7 minutes until slightly reduced.

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. Then, cover and cook for 2-3 minutes or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.

Emulsify the Sauce:

• Remove from heat. Stir in the remaining 2 tbsp of butter, allowing it to melt and emulsify into the sauce. This will give the sauce a rich, silky texture.

Finish with Fresh Herbs and Lemon:

• Top with fresh 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.

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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.

What to Serve With Portuguese Shrimp Mozambique

Bread: You definitely want some crusty bread to sip the sauce in! Try my Easy Artisan Bread recipe!

Salad: A light, fresh salad with a lemon vinaigrette can balance out the rich, spicy flavors of the shrimp.

Rice: A simple white rice or saffron rice pairs perfectly with the spicy sauce.

Pasta: Toss the shrimp and sauce with linguine or spaghetti for a hearty meal.

Crusty Bread: Use bread to soak up every last drop of the delicious sauce.

FAQ

Can I make this dish ahead of time?

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.

Is this dish very spicy?

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.

Can I use frozen shrimp?

Yes, just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the sauce.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat.

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