Home » Recipes » Portuguese Shrimp Mozambique Recipe (Easy and Amazing)
Shared by Amy Desrosiers | 54 Comments
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Portuguese Shrimp Mozambique is a favorite Portuguese dinner recipe. Ready in less than 30 minutes, it is typically served over white rice or french fries.
My dad used to make the BEST Shrimp Mozambique when we were little. It’s is made with fairly common ingredients like butter, shrimp, and the key ingredient – beer!
This is one of those succulent recipes where you’ll want to actually suck all the juices out of the cooked shrimp before un-pealing them.
Ingredients
The ingredients for Shrimp Mozambique are few, but pack a flavorful punch! Here’s what you’ll need:
- 2 lbs of shrimp (your favorite size)
- 3 cloves of garlic
- 1 1/2 stick of unsalted butter
- 8 ounces of beer (or white wine)
- fresh parsley
- 1 lemon wedge
- 2 tablespoons of hot pepper sauce (we like Frank’s)
- White Rice or French fries
We top our Shrimp Mozambique onto rice, but you can also use french fries. Use a starch-based side to soak up the juices nicely!
Tip for Frozen Shrimp
When working with frozen shrimp that may have been defrosted, it will become icy and wet. To prevent your dish from being watered down and less flavorful, pat the shrimp dry with paper towels to remove any excess moisture. This step is really important!
Recommended Dessert
To get the full Portuguese food experience, make this amazingPortuguese Rice Pudding for dessert. You’ll be glad you did!
Other Portuguese Recipes
If you like this Portuguese recipe, be sure to check out my delicious Chicken Mozambique Recipe. It features the same flavors as this recipe but is made with chicken instead of shrimp.
Recipe
Follow the recipe card below. This recipe makes 4 servings, but you can adjust that in the recipe card if you want to make more or less.
Print Pin
4.54 from 78 votes
Portuguese Shrimp Mozambique Recipe with Rice
A Portuguese Staple- Shrimp Mozambique is a delicious and flavorful way to enjoy shrimp.
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Course Dinner
Cuisine Portuguese
Servings 4 servings
Calories 620cal
Ingredients
- 31-40 count bag of Medium or Large Shrimp
- 3 cloves garlic minced
- 1 1/2 sticks unsalted butter
- 4 packs Sazon Goya Spice little orange box found in ethnic food section
- 8 oz white wine or beer
- fresh parsley optional
- 1 lemon wedge
- 2 tablespoons hot pepper sauce
Sides:
- 1 1/2 cups rice or french fries
Instructions
Pat-dry your shrimp to remove excess moisture.
In a large stock pan place melt butter over medium-low heat.
Once the butter is melted place the chopped garlic in to saute until fragrant and lightly golden brown.
Place the shrimp in the pan with the sauteed garlic, and then add the 8oz of beer, the Goya seasoning, lemon juice, pepper sauce, and parsley. Lower heat to low, and simmer for 15 minutes. Shrimp will be translucent and curl up a bit.
This shrimp tastes better the longer it marinades, but you do not want to overcook it. To reheat, simply microwave, or simmer until it starts to boil.
Notes
Nutritional values may vary and are meant to be a guide.
Any leftovers must be refrigerated, and will stay fresh for up to 3 days.
Nutrition
Serving: 1g | Calories: 620cal | Carbohydrates: 59g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 111mg | Sodium: 244mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1059IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg
Have you tried this recipe, or plan to make it? Comment below to let us know what you think!
Reader Interactions
Comments
Amy Desrosiers says Thank you, for letting us know : ) Glad you enjoyed!
- Kim says
What an easy and tasty meal! We had it with rice and sangria. Delish!!
- Amy Desrosiers says
There could be a few issues – Were the shrimp too wet? If they are not pattd dry it will water down the sauce. I prefer beer for the most vibrant flavor.
- Roland Dallaire says
I made this recipe last night for the third time and cut every ingredient in half because it was only 2 or us. for some reason it was not as spicy or flavorful as it has been . I used wine and could it have been because i did not let the wine reduce enough. please help
- Geno says
This dish is an idiot’s delight. So easy to make, so fast and, boy, is it good. Thanks for recipe. - Terrassenüberdachung mit Montage says
Great website, thanks for the great recipes… I’ll use them again in the future ;-) THANK YOU !!! Greetings from Germany - Lucajoe says
Fabulous meal!!! I have made it many times!! I either use large shrimp or royal red shrimp when I can get them!!! A great meal to sit down with cold beer or white wine, and dig in, sop up all that wonderful goodness with crusty bread. We usually eat over thin sliced fries. Love it❤️ - Roger says
I think the shells should be removed. It is too messy if you are at a party or ‘dress up’ affair. I also think the Mozambique sauce will get into the shrimp better.
- Amy Desrosiers says
Hi, the wedge is juiced to about a 1/2 tablespoon of lemon juice.
- Bob says
Your recipe lists a lemon wedge in the ingredients, which is not in the instructions. In the instructions, it lists lemon juice in the preparation, which is not included in the ingredients, particularly an amount. Is the wedge a garnish squeezed on the dish before serving? How much lemon juice is included in the prep? Thanks. - Amy Desrosiers says
Yes, for sure! Me too! haha
- Joanne says
Being from Fall River, Massachusetts where some say this dish was invented, you can’t not like Shrimp Mozambique :) Your recipe is delicious 😋
- Kelly Goulet says
I made this last night for my 10 year old daughter. She LOVED it and so did the rest of the family! Be sure to have Portuguese rolls or some crusty bread to eat with the sauce. I will definitely be making this again! - Robert says
This dish has been a staple for my Portuguese family for as long as I can remember, I make this dish when invited to friend parties and it’s always a big hit.
- Amy Desrosiers says
Hello,
The shells help the shrimp to stay flavorful. However, you can remove it : )
- Margrit says
Does the shell have to be on the shrimp or can I peel and just leave the tail on?
- Amy Desrosiers says
Hi, a common house salad would be great as well as some crusty bread.
- Karen Wright says
What kind of salad would work with this?
- Amy Desrosiers says
Hello, Yes it is 4 packs! Thank you for stopping by!
- Alicia says
Do you use 4 packs of the Sazon. I feel like that is a little too much or no?
- Amy says
Hello Sarah, I have fixed this issue. Thank you, Amy
- SARAH says
How can I figure out the sugars, fibers and saturated fat for this recipe, or the 10 shrimp you based everything else off of?
Thank you so much.
- Amy says
Sounds awesome! Glad you enjoyed it! Thanks for stopping by!
- Corrina says
This was amazing! My mom and I made it for dinner tonight. We used Sriracha for the hot sauce and beer vs wine. We had it over steamed rice and sautéed veggies! Thanks for sharing! - John says
I’m a newbie. Please don’t assume we know how to prepare and add the rice and what kind is best is best for this recipe. Thank you !!
- Amy says
Goya Sazon con Azafran 1.41 oz
- Thomas Benham says
Which Goya Saxon? There are 1/2 dozen or more.
- Joe Cabral says
I am Portuguese and this is a staple in my family, we do the same recipe but use chopped chicken instead, Really tasty, be sure @nd get lots of crusty bread to mop up that great sauce! We also add all th3 juice of a lemon, brings out the flavors more,with the acid from it. We usually will buy fresh shrimp,because my family has friends in the seafood business! But friends will do just fine ! ENJOY !
- Patricia Patalano says
My family and I loved this. I only used a few drops of tabasco , but it was spicy enough. thanks so much! - Amy says
I like to use Franks to be honest!
- Shan says
Any hot sauce in particular? I’m in love with a drunken shrimp recipe I found….will definitely try this in the next few days. I think I will prepeel the shrimp….we just like to dig in to our dinners!!! Lol!
- Diana says
I’m Portuguese and this recipe is almost like mine the only difference is I put a little of olive oil with my butter n garlic together and you can also serve it with home made fries and some olives of any kind that u like.
This looks really good! I love shrimp and am always looking for ways to enjoy it! Yummy!!- Desiree Lopez says
Your Portuguese Shrimp Mozambique recipe is totally making me drool! I’m not sure I’ve ever cooked Portuguese style foods before but this looks like a delicious way to start.
- Randa says
Oh wow, this sounds really delicious! I’m going to add this to my must try list.
- lisa says
Now this is my kind of meal! And how adorable are those bottles of Modelo?! I need to grab some of them for camping!
- Ladonna Dennis Maxwell says
I have never heard of this before but it looks so good! I am going to share this with my husband as he likes to try new dishes.
- Tara says
These shrimp look so good. I love to try new recipes. I’ll be adding this to my must try list.
- Sarah says
What a great recipe. We have a shellfish free house, but I’ll definitely be passing this recipe on to friends who I know will love it. - gingermommyrants says
Shrimp is one of my favorites and I am always looking for new recipes to try. I am excited to give this a try. - Claudia Krusch says
I love to try different beers. I will have to look for Modelo for my BBQ this weekend. This shrimp recipe looks so delicious and easy to make. I am sure it will be a hit.
- Laurie Beth says
What a delicious and easy recipe. I’m cooking cajun shrimp for diner tonight. I would love to try this!
My husband loves shrimp, I bet he would love this and I would love the Modelo
- Jonna says
Looks like quite a meal! What a creative recipe! Awesome!!
So simple and delicious!!! I know this is going to surprise everyone at our next summer party!
- Jeanette says
One question, when are you making this because I want to come over. This looks so good and practically drooling all over my computer.
That sounds so yummy! I love to cook with beer. It adds a great flavor to anything.- Dawn Lopez says
This looks INCREDIBLE! This totally needs to happen over here this summer. Yum.
My husband absolutely loves shrimp! This is going to be a perfect recipe to try out for him. Thank you!- robin rue says
My husband will love me forever if I make this for him! He’s going to LOVE this.
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