Shrimp Mozambique – Easy Portuguese Spicy Shrimp

Shrimp Mozambique is a famous Portuguese peel and eat shrimp dish. Loaded with garlic, pimenta, white wine and fresh parsley both the shrimp and sauce are to die for!

Shrimp Mozambique – Portuguese Spicy Shrimp Recipe

Shrimp mozambique is one of the Portuguese dishes that is made the most in my house. It is everyone’s favorite, especially my Dad who could get a whole pound on his own… not to mention drink the sauce!

This spicy dish is famous in Portugal and often served at family gatherings, special occasions and holidays. Growing up I remember every year on New Years Eve we would have shrimp mozambique at midnight to ring in the New Year. Then, have leftovers for breakfast.

I love my Mom’s recipe because she uses pimenta moida (Portuguese hot pepper paste), instead of Piri Piri sauce and white wine instead of beer, not to mention LOTS and LOTS of garlic! This combination adds a special flavor with a kick of heat that you control.

I HIGHLY recommend leaving the shrimp shells on because it creates a more intense flavor.  The recipe can be made with shell off shrimp and then served with rice or pasta for a main dish.

Let’s eat! Take one shrimp by tail, and suck the sauce from it. Then peel and eat!

What is in Shrimp Moazmbique?

• Traditionally shrimp mozambique is made with shell on shrimp (deveined). The shells add flavor to the sauce as it cooks. The best way to eat these shrimp are to pick them up by the tail, suck the juice off them. Then, peel the shrimp, dip in the sauce and enjoy!

• The can be made with beer or white wine, my family likes using white wine but you can sub this for beer. Pimenta moida or Portuguese hot pepper paste adds just the right amount of heat and can be adjusted to taste. Onion and LOTS of garlic flavor this sauce along with salt and paprika.

• There are many recipes and variations for making this recipe, including using Piri Piri sauce.  It’s not needed in this version as the pimenta moida (hot pepper paste) and all the other ingredients create such a delicious sauce that you can’t resist dipping some crusty bread into, or like my Dad, drink it. Lemon is then squeezed over top after they are cooked, to add a pop of freshness

• Pimenta Moida is a Portuguese hot pepper paste made by grinding hot peppers into a watery paste. It is a classic ingredient in Portuguese cooking. It can be found in most grocery stores and specialty grocery stores. If you cannot find this you can substitute with your hot sauce of choice..

How to Make Shrimp Mozambique

Full Printable Recipe at Bottom of Page

1 In a large frying pan, heat oil on medium heat. Sauté onions and garlic until softened, approximately 1 minute.

2 Add in salt and paprika and continue sautéing for 1 minute.

3 Then add in pimenta moida or hot sauce of choice and stir until fully combined.

4 Add in the shrimp and sauté until they start to turn light pink.

5 Pour in the wine and let simmer for 1 minute on low heat. The wine will evaporate slightly and create a thicker sauce.

6 Season to taste with additional pimenta moida or hot sauce as desired. Pimenta moida already has salt added, so you want to taste the sauce before adding more salt.

Stir in fresh chopped parsley. Serve with lemon wedges and enjoy!

Variations

For a seafood feast, add additional seafood and increase the sauce measurements accordingly for every additional pound of seafood added in.

Try adding:

• Clams
• Mussels
• Crab Legs
• Lobster

Looking for More Easy Seafood Recipes?

• Shrimp Scallop Shells (Coquilles St Jacques) – one of my families favorite dishes features shrimp and scallops baked in a creamy sauce with mashed potatoes and cheese.
• Shrimp Artichoke Dip – I absolutely love dips! This shrimp artichoke dip is a twist on the classic spinach artichoke dip. Perfect for game night, movie night or family gatherings.
• Portuguese Mussels – served in a spicy tomato sauce loaded with chorizo (Portuguese spicy smoke sausage)!

Enjoy!

– Sab

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.

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