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Shrimp Mozambique


Shrimp Mozambique is a famous dish that’s wildly popular in Portuguese restaurants. The shrimp is simmered in a bold and savory garlic sauce that’s made from beer, an array of seasonings and a dash of hot sauce. White rice and fried potatoes are commonly served as sides.


  • 2 pounds of large shrimp (shell and heads on or off)
  • 11.2 ounce bottle of pale lager*
  • 2 tablespoons of salted butter
  • 1 and 1/2 teaspoons of paprika
  • 10 cloves of garlic, minced
  • 1 small onion, chopped fine
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground annatto
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1 small pinch of saffron (optional)
  • 2 tablespoons hot sauce
  • 1/4 cup extra-virgin olive oil
  • 1 whole lemon, cut into wedges
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 bay leaves
  • 12 teaspoons of chopped cilantro


  1. Wash/rinse the shrimp thoroughly, you can leave the shell/heads on or remove them, depending on what your preference is. Pat the shrimp dry using a paper towel.
  2. In a large bowl, season the shrimp with dry seasonings: paprika, garlic powder, onion powder, ground annatto, dried oregano, ground cumin, kosher salt and black pepper. Drizzle the shrimp with a tablespoon of the olive oil, and toss gently. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 1-4 hours, or overnight.
  3. Melt the butter in a dutch oven or large cast iron skillet over medium heat. Add the minced garlic and onions and cook them until they are clear and fragrant. Then add the bay leaves, saffron and stir in the hot sauce.
  4. Add the lager to the pan and let cook over medium heat for about 5 minutes. The liquid will reduce slightly. Add the remaining olive oil in a slow and steady stream while stirring constantly. Turn the flame down low and cook for another 3 minutes.
  5. Add the shrimp and watch it closely. Once the shrimp turns pink, turn the flame down even lower and let the shrimp cook for 10 minutes in the shells. If your shrimp is peeled, turn the burner off as soon as both sides turn pink.
  6. Once the shrimp is cooked, top it with a squeeze of 1 fresh lemon wedge and stir in the chopped cilantro. Turn the flame off, give the shrimp and sauce a final stir. Let sit covered so the flavors meddle: 2-3 minutes for peeled shrimp, 5-10 minutes for shrimp in their casings.
  7. Present the shrimp on a platter, or on individual plates over rice. Make sure to spoon lots of sauce over the shrimp! Serve fried potatoes or crusty bread on the side for dipping. Garnish with any remaining lemon wedges.


*Sagres and Super Bock are 2 Portuguese lagers that are popular in the states. If you can’t locate them, any pale lager is fine

*1 or 2 packets of Sazon (buy the kind with saffron in it) can be used in place of the dry seasonings. 

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Cape Verdean Dishes
  • Cuisine: Portuguese

Keywords: shrimp, camarão, Mozambique, Moçambique, seafood, Cape Verdean, Portuguese, main dish, entree, garlic, piri piri