Shrimp Mozambique, or camarão à Moçambicana, is a famous Portuguese dish that features tender shrimp and a rich, garlicky, slightly spicy sauce made with olive oil, butter, beer, and piri piri. Bold in flavour, it’s simple to prepare and makes a weeknight-friendly, one-pot meal that always disappears fast. My version is a slight twist on the traditional recipe, offering all the warm, savoury flavours with simple steps!
What is Shrimp Mozambique?
Shrimp Mozambique, or camarão à Moçambicana, is a popular Portuguese-style shrimp dish made by simmering shrimp in a bold, garlicky sauce of olive oil, butter, chili paste, beer, and spices. The result is a rich, slightly spicy, saucy meal that’s meant to be served with plenty of bread to soak up every bit of flavour.
The dish takes inspiration from Mozambique, a former Portuguese colony, where African piri piri flavours blended with Portuguese cooking techniques and ingredients. Today, Shrimp Mozambique is especially popular in Portuguese communities, often served as both a main dish or a shareable appetizer, and it’s known for its comforting, spicy, and deeply savoury taste.
In my home, we’ve always made the dish with a few swaps to make it a little more accessible, but the rich flavour profile remains the same. Savoury, spicy, and warm, it’s one of my favourite comfort foods ever, and I know you’ll love it, too!
Ingredients and Notes
Scroll down to the recipe card for the complete ingredient list and instructions!
- Shrimp - Large shrimp work best because they stay juicy and tender while simmering in the sauce. Peel and devein them ahead of time so they cook quickly and evenly. Or, save time by using deveined shrimp. Fresh or frozen shrimp both work well. Just make sure to thaw and drain frozen shrimp completely before cooking. Otherwise, they’re likely to become rubbery, and the dish will be too saucy.
- Olive Oil and Butter - This combination creates the rich base of the sauce. Olive oil brings classic Portuguese flavour, while butter adds richness and helps create a silkier consistency perfect for dipping bread.
- Onion and Garlic - Finely chopped onion and plenty of garlic build the savoury flavour foundation of the dish. Cooking them gently until soft releases natural sweetness that balances the heat of the sauce.
- Pimenta Moída - I use this in place of piri piri sauce to replicate similar heat. Adjust the amount based on your spice preferences.
- Tomato Paste - This adds body and a slight sweetness while helping create a thicker, richer sauce without overpowering the shrimp.
- Sazón Goya or Saffron - Either adds colour and subtle depth to the sauce. Sazón is typically more affordable and easy to find and adds seasoning and colour, while saffron offers a more delicate aroma and traditional flavour.
- Beer - The acidity adds brightness and helps loosen the sauce while adding subtle bitterness that balances the richness of the oil and butter. A light lager works best, allowing the other flavours to shine. I prefer to use Portuguese beers like Super Bock or Sagres, but use what you have on hand.
How to Make Portuguese Shrimp Mozambique
- Sauté the aromatics. Heat the oil and butter in a skillet over medium heat. Then, add the onion, and cook until translucent. Stir in the garlic, and cook just until it’s golden and fragrant.
- Combine. Add the pimenta moída, tomato paste, and Sazón Goya (or saffron). Stir to combine, and add the beer.
- Cook the shrimp. Bring the liquid to a simmer to cook off some of the alcohol. Then, add the shrimp, and continue to cook until they’re pink. Be careful not to overcook, or your shrimp will be tough!
Possible Variations
Like many Portuguese dishes, Shrimp Mozambique can easily be adjusted depending on your taste or what you have available.
- Make it milder. Reduce the amount of pimenta moída, or serve the chili sauce on the side if you prefer a milder flavour.
- Add extra seafood. Mussels, clams, or scallops can be added along with the shrimp to create a mixed seafood version.
Make it extra garlicky. Many families add even more garlic, especially if serving the dish with lots of bread for dipping. - Add white wine instead of beer. A dry white wine can replace the beer for a slightly lighter, brighter sauce.
- Finish with cream or butter. Stirring in a small knob of butter or a splash of cream at the end creates a richer, silkier sauce.
- Add peppers or tomatoes. Some versions include sliced peppers or diced fresh tomatoes for extra sweetness and texture.
My Favourite Ways to Serve
I always top my shrimp Mozambique recipe with a sprinkle of fresh parsley and a squeeze of lemon juice for a touch of brightness. Then, I add a side of bread to soak up any liquid.
For dinners, I like to spoon the shrimp mixture over white rice or saffron rice. However, it’s also great with roasted potatoes and grilled vegetables on the side.
How to Store and Reheat
Shrimp Mozambique is best enjoyed fresh, while the shrimp are tender and the sauce is hot and saucy. However, if needed, you can store leftovers in an airtight container in the fridge for up to 2-3 days. I don’t recommend freezing the shrimp, because they tend to become tough once thawed!
To serve, warm shrimp Mozambique in a skillet over medium-low heat, adding a splash of water or broth as needed to loosen the sauce.
Portuguese Shrimp Mozambique
Equipment
- 1 Large skillet or sauté pan
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 Tablespoon pimenta moída Portuguese chili paste
- 1 Tablespoon tomato paste
- 1 packet Sazón Goya or a pinch of saffron
- ½ cup beer light lager works best
- 1 pound shrimp peeled and deveined
- Fresh parsley chopped (for garnish)
- Lemon wedges for serving
Instructions
- Heat the olive oil and butter in a large skillet over medium heat.2 Tablespoons olive oil, 1 Tablespoon butter
- Add the onion and cook until soft and translucent, 2-3 minutes.1 small onion
- Stir in the garlic and sauté for about 30 seconds, just until fragrant.4 garlic cloves
- Add the pimenta moída, tomato paste, and Sazón Goya (or saffron). Stir well to combine.1 Tablespoon pimenta moída, 1 Tablespoon tomato paste, 1 packet Sazón Goya or a pinch of saffron
- Pour in the beer and let it simmer for 2-3 minutes to cook off some of the alcohol.½ cup beer
- Add the shrimp and cook for 3-4 minutes, stirring gently, until pink, opaque, and coated in sauce.1 pound shrimp
- Remove from heat and garnish with fresh parsley and a squeeze of lemon.Fresh parsley, Lemon wedges
- Serve immediately with plenty of bread for dipping.
Notes
FAQs
Is shrimp Mozambique spicy?
Shrimp Mozambique usually has a mild to moderate heat from pimenta moída or piri piri, but it isn’t meant to be overwhelmingly spicy. You can easily adjust the spice level by using less chili paste or serving extra sauce on the side for those who like more heat.
Can I use fresh tomatoes instead of tomato paste?
Yes, you can use finely chopped fresh tomatoes, but the sauce will be lighter and less concentrated. Let the tomatoes cook down a bit longer so the texture is a bit saucy and still has depth.
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