Shrimp Mozambique

Why You’ll Love This Recipe

I love Shrimp Mozambique because I can build an intensely flavorful sauce in a surprisingly short amount of time. Garlic, butter, paprika, lemon, and chile give me a combination of richness, acidity, and gentle heat.

I also appreciate how quickly shrimp cook. Once my sauce is ready, I only need a few additional minutes to cook the seafood, making this an excellent option when I want an impressive dinner without spending hours in the kitchen.

The sauce is another reason this recipe stands out for me. I can spoon it over rice or potatoes, but my favorite way to enjoy it is with crusty Portuguese-style bread for soaking up every last bit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shrimp

• 2 pounds large shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

For the Mozambique Sauce

• 6 tablespoons unsalted butter, divided
• 6 garlic cloves, finely minced
• 1 small yellow onion, finely chopped
• 1 cup lager or light beer
• 1/2 cup chicken or seafood broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon Portuguese hot pepper sauce or piri-piri sauce
• 2 teaspoons paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground turmeric
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

For Serving

• Chopped fresh parsley
• Fresh lemon wedges
• Crusty Portuguese bread, optional
• Cooked white rice, optional
• Boiled or roasted potatoes, optional

Directions

1. I pat the shrimp dry with paper towels and season them lightly with salt and black pepper.
2. I heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
3. I add the shrimp in a single layer and cook them for about 1 minute per side, just until they begin turning pink. I transfer them to a plate before they are completely cooked because I will finish them in the sauce.
4. I reduce the heat to medium and add another 2 tablespoons of butter to the same skillet.
5. I add the chopped onion and cook it for about 3–4 minutes, until softened.
6. I stir in the minced garlic and cook for approximately 30 seconds, just until fragrant.
7. I add the paprika, smoked paprika, crushed red pepper flakes, and turmeric. I stir the spices into the butter for about 20–30 seconds.
8. I carefully pour in the beer and broth, then add the lemon juice, piri-piri sauce, Worcestershire sauce, and bay leaf.
9. I bring the mixture to a gentle simmer and cook it for about 5–7 minutes. I let the sauce reduce slightly so the flavors become more concentrated.
10. I return the partially cooked shrimp and any accumulated juices to the skillet.
11. I simmer the shrimp in the sauce for another 2–3 minutes, or just until they are opaque and cooked through. I avoid cooking them longer than necessary because I want them tender rather than rubbery.
12. I remove the bay leaf and reduce the heat to low. I stir in the remaining 2 tablespoons of butter to give the sauce a rich, glossy finish.
13. I taste the sauce and adjust the lemon juice, piri-piri sauce, salt, or black pepper as needed.
14. I sprinkle the Shrimp Mozambique with fresh parsley and serve it immediately with lemon wedges and plenty of crusty bread for dipping.

Servings and Timing

I get approximately 4–6 servings from 2 pounds of large shrimp, depending on whether I serve the dish as an appetizer or main course.

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: About 35 minutes

I find that most of the preparation involves getting the sauce ingredients ready. Once the shrimp enter the skillet, I work quickly because they only need a few minutes of cooking.

Variations

For a spicier Shrimp Mozambique, I increase the piri-piri sauce and crushed red pepper flakes. I add the extra heat gradually so I can keep the garlic, lemon, and butter flavors noticeable.

When I want a milder version, I reduce or omit the crushed red pepper and use only a small amount of piri-piri sauce.

For an alcohol-free version, I replace the beer with additional chicken or seafood broth. I sometimes add a small splash of extra lemon juice to compensate for some of the brightness I lose by removing the beer.

When I want an especially buttery sauce, I stir in an additional tablespoon or two of cold butter immediately before serving.

For a heartier meal, I serve the shrimp and sauce over white rice. The rice absorbs the garlicky broth and turns a relatively simple seafood dish into a substantial dinner.

I can also serve Shrimp Mozambique with small roasted or boiled potatoes. I particularly like this variation when I have plenty of sauce because the potatoes absorb its buttery, spicy flavors.

Storage/Reheating

I transfer leftover Shrimp Mozambique to an airtight container and refrigerate it promptly. I keep the cooked shrimp refrigerated for up to 3 days.

For the best results, I reheat the shrimp gently. I place the shrimp and sauce in a skillet over low to medium-low heat and warm them just until thoroughly heated.

If the sauce has thickened or solidified in the refrigerator, I add a small splash of broth or water while reheating. I stir gently until the butter melts back into the sauce.

I can also microwave individual portions in short intervals, but I avoid overheating them because shrimp can quickly become tough.

I don’t usually freeze leftover Shrimp Mozambique. Although cooked shrimp can be frozen, I find that the seafood has a better texture when the dish is eaten fresh or refrigerated and reheated gently.

FAQs

What is Shrimp Mozambique?

Shrimp Mozambique is a Portuguese-American seafood dish I make by cooking shrimp in a buttery sauce flavored with garlic, beer, lemon, paprika, and spicy chile sauce. It is particularly well known in Portuguese communities in New England.

Is Shrimp Mozambique actually from Mozambique?

Despite the name, I associate the version commonly called Shrimp Mozambique with Portuguese-American cuisine rather than a traditional Mozambican shrimp preparation. Its name and spicy flavor reflect Portugal’s historical connections with Mozambique, while the familiar restaurant dish developed within Portuguese culinary communities.

What kind of beer do I use for Shrimp Mozambique?

I prefer a light lager because it contributes flavor without making the sauce overly bitter or heavy. Portuguese-style lager works especially well, but I can use another mild lager that I enjoy cooking with.

How spicy is Shrimp Mozambique?

I can make it mild, medium, or very spicy. Piri-piri sauce and crushed red pepper provide most of the heat, so I adjust those ingredients depending on the level of spice I want.

What do I serve with Shrimp Mozambique?

I most often serve Shrimp Mozambique with crusty bread because I love using it to soak up the buttery garlic sauce. I can also serve the shrimp over white rice or pair them with roasted or boiled potatoes and a simple salad.

Conclusion

Shrimp Mozambique is one of my favorite dishes when I want shrimp surrounded by a bold, buttery sauce rather than a heavy coating. Garlic, beer, lemon, paprika, piri-piri, and butter create layers of savory, spicy, and tangy flavor while allowing the shrimp to remain the centerpiece.

Shrimp Mozambique

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Shrimp Mozambique is a bold Portuguese-American seafood dish featuring juicy shrimp in a buttery garlic sauce with beer, lemon, paprika, and spicy piri-piri. Serve it with crusty bread, rice, or potatoes to soak up every bit of the rich, flavorful sauce.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Portuguese-American
• Diet: Low Lactose

Ingredients

• 2 pounds large shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 6 tablespoons unsalted butter, divided
• 6 garlic cloves, finely minced
• 1 small yellow onion, finely chopped
• 1 cup lager or light beer
• 1/2 cup chicken or seafood broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon Portuguese hot pepper sauce or piri-piri sauce
• 2 teaspoons paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground turmeric
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for serving
• Fresh lemon wedges, for serving
• Crusty Portuguese bread, optional
• Cooked white rice, optional
• Boiled or roasted potatoes, optional

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Instructions

1. Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
2. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
3. Add the shrimp in a single layer and cook for about 1 minute per side, just until they begin to turn pink. Transfer to a plate before they are fully cooked.
4. Reduce the heat to medium and add another 2 tablespoons of butter to the skillet.
5. Add the chopped onion and cook for 3–4 minutes, until softened.
6. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
7. Add the paprika, smoked paprika, crushed red pepper flakes, and turmeric. Stir the spices into the butter for 20–30 seconds.
8. Carefully pour in the beer and broth, then stir in the lemon juice, piri-piri sauce, Worcestershire sauce, and bay leaf.
9. Bring to a gentle simmer and cook for 5–7 minutes, allowing the sauce to reduce slightly and the flavors to concentrate.
10. Return the partially cooked shrimp and any accumulated juices to the skillet.
11. Simmer for another 2–3 minutes, just until the shrimp are opaque and cooked through.
12. Remove and discard the bay leaf. Reduce the heat to low and stir in the remaining 2 tablespoons of butter until the sauce is rich and glossy.
13. Taste and adjust the lemon juice, piri-piri sauce, salt, or black pepper as desired.
14. Sprinkle with fresh parsley and serve immediately with lemon wedges and optional crusty bread, rice, or potatoes.

Notes

• For a spicier Shrimp Mozambique, gradually increase the piri-piri sauce and crushed red pepper flakes.
• For a milder version, reduce or omit the crushed red pepper flakes and use less piri-piri sauce.
• For an alcohol-free version, replace the beer with additional chicken or seafood broth and optionally add a little extra lemon juice.
• For an especially buttery sauce, stir in another 1–2 tablespoons of cold butter immediately before serving.
• A mild lager works best because it adds flavor without making the sauce overly bitter or heavy.
• Serve over white rice for a heartier meal, or pair with roasted or boiled potatoes to absorb the buttery sauce.
• Crusty Portuguese-style bread is especially good for soaking up the garlic, lemon, and piri-piri sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low to medium-low heat, adding a splash of broth or water if the sauce has thickened.
• Freezing is not recommended because the shrimp have the best texture when served fresh or gently reheated from refrigerated leftovers.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 390 kcal
• Sugar: 2 g
• Sodium: 760 mg
• Fat: 25 g
• Saturated Fat: 11 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 270 mg