Shrimp Mozambique, (Camarao Mozambique)

"Tonight, Lila (my sharemate) did such a wonderful job! She made Spinach soup as in entree, made this amazing Shrimp dish for main, and we had Recipe #133602 for dessert. It's my MISSION to post this recipe to share it with you!!! lol"
photo by tomoko matsunaga photo by tomoko matsunaga
photo by tomoko matsunaga
Ready In:




  • Melt butter in a 3-quart pot over medium-low heart.
  • Toss in onion and fry until lightly golden.
  • Pour in the water followed by garlic, cilantro, turmeric, and saffron water.
  • Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle.
  • Pour in the red wine or beer with the lemon juice. Stir.
  • Cover and raise heat to medium-high and bring the sauce to boil.
  • Reduce the heat to medium-low and simmer for 2 minutes.
  • Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce.
  • Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink.
  • Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavourful sauce. (This can also be served over rice!).

Questions & Replies

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  1. My wife really enjoyed it, and that is how I evaluate most recipes. Basically a zesty shrimp scampi. There are a few notes that you need to be aware of. First, the ingredients call for coriander or flat leaf parsley but the instructions ask for cllantro. I used the parsley but next time I would go for the cilantro for more flavor. Not wrong since they are the same but may confuse some. Also, the instructions leave off the salt and pepper. I don't think it is important when you do the salt, as long as you remember. As for the white pepper, I find that best reserved for near the end. Also, I used beer this time but I am very curious to see what the red wine does.
  2. This recipe was really good! We used red wine (not beer) and served it with with rice. I think this recipe made a generous 4 servings if served with rice (my boyfriend disagrees...he thinks it made 2 servings, but that's because it's hard to stop eating it). It was a very good use of my precious saffron threads. :) Thanks for posting!
  3. Wow! I haven't been generous with five star reviews lately, but this one deserves it. Very easy to make. I bought white wine by mistake, which worked fine. I used cooked, frozen shrimp, which was also a fine option. Amazingly flavorful and nicely spicy. Thanks so much
  4. fantastic! even a non cook like me can make an impressive meal with this one!Taste is delicious, I served it on brown rice with a side salad. Very good
  5. A delicious combination of flavors. I used beer for the sauce. The only thing I did different was using a finely chopped fresh chili instead of the hot sauce and also sprinkled some coriander on top before serving. I served this dish with baguette and a salad.


Hello! I'm Tomoko Matsunaga from Japan. my host mom, Jan("JanRoundOz"she and her husband Russell are great cook, check their recipe!) introduced me this website about 3 years ago, and ever since, whenever I need to serch for the recipe,I use this site! I am currently in Australia and studying cookery. I learnt a lot of cooking tips that I didnt know from school and It's great to learn cooking with people who are also interested in cooking! I love cooking at home and I try to cook different food everyday like my host parents used to do! ;) Eventhough I am Japanese, my favourite cuisine is Italian (yet, I still love Japanese food)and most of the time the food that I make is Italian. but nowdays, Im also into Thai food and I love the flavour of Coriander! I'd love to learn more about cookin and great recipes from all of you who are cooking expert!!!
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