Easy Shrimp Mozambique

"Spicy shrimp flavored with wine and garlic. I found this at epicurious.com and am posting for ZWT. Mozambique gained their freedom from Portugal in 1975, many of the foods of Mozambique have roots in Portugal cruisine."
photo by breezermom photo by breezermom
photo by breezermom
photo by JackieOhNo! photo by JackieOhNo!
photo by Annacia photo by Annacia
photo by Sara 76 photo by Sara 76
photo by Sara 76 photo by Sara 76
Ready In:




  • In a medium mixing bowl add grllic, saffron (or sazon goya), crushed red pepper, turmeric,salt and pepper, mix gently.
  • Add 2 T. butter and 1 T. olive oil to pan add onion; cook until soft (4-5 min.) over medium heat, add contents of bowl stir and cook another 1-2 minute Add wine or beer, bring to boil and reduce for 2 minute over medium high heat.
  • Add shrimp, parsley and rest of butter, cook over medium heat until shrimp are done, serve over rice.

Questions & Replies

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  1. Prepared as as in the recipe. There was WAY too heavy of a concentration of red pepper flakes - 1 tbsp is just too much for a recipe this size. It overpowers the other flavors. All in all, things were pretty good, but I've had much better Shrimp Mozambique. Next time, I'd probably cut this down to a teaspoon.<br/><br/>A Portugese friend also assures me that lemon is commonly used in this dish. Next time I try making Shrimp Mozambique, I'll definitely try something else.
  2. This is not traditional Portuguese shrimp Mozambique. I don't know what this is, but it's not good
  3. Way too spicy. I never imagined it would be this hot. Next time, ill try beer and lemon and less crushed red pepper...
  4. Very easy to make, flavorful, nice and spicy. We enjoyed this for dinner last night over jasmine rice. In our house, this served 2. Thanks for posting.
  5. Thought I rated this, but guess it didn't go through. This is delicious. I added saffron to my rice, so it was a nice yellow color. Also used wine and saffron in the dish....loved the crushed red pepper flakes! Thanks so much for sharing. Made for ZWT7.


  1. WOW, tremendous depth of rich flavor. I replaced the wine with chicken stock simply because I don't care for the taste of wine in my food, just a personal thing. Loved the saffron and chili flakes. I'd skip the added butter at the end next time because it really added more than was needed. Simple and quick to make and even my DH liked it! *faint*. Just a great dish that I will happily make again. Made for ZWT 7.
  2. YUM! We absolutely loved this! I made it exactly as written (except we served it with saffron rice instead of white rice), and the flavours were amazing! I knew this was going to be good, but I never expected it to be this good! Our favourite meal from the ZWT7 so far! Made for ZWT7 - Africa.



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