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.
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!
To get the full Portuguese food experience, make this amazing Portuguese 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.
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.
Portuguese Shrimp Mozambique Recipe with Rice
- 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
- 1 1/2 cups rice or french fries
- 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.
Have you tried this recipe, or plan to make it? Comment below to let us know what you think!