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Portuguese Shrimp

Rated as 4.7 out of 5 Stars

"Wonderful tasting shrimp. Easy to make."
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45 m servings 147
Original recipe yields 8 servings


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  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
  2. Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.

Nutrition Facts

Per Serving: 147 calories; 2.9 6.3 19.9 173 614 Full nutrition

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Loved it! I tried to make as exact to recipe as I could but didn't have the Portuguese chili sauce so substituted chili garlic sauce that I had on hand. Spicy good! I originally thought 15-20 m...

Oh yes!!!!! From southeastern MA, you grow up on this or close variations. This is outstanding. Made it your way and it is excellent. My grandmother made the same basic thing with hearty...

15-20 minutes is too much cook time for the shrimp in my opinion but other than that this recipe is great. The flavors really come together nicely and me and my husband both give this recipe two...

I made this tonight... the only thing I changed was the ale for white wine... and I used Frank's Red Hot ... it was SUPER good!!

Next time I will double the sauce! This was delicious even with a few substitutions, like basil for the parsley, Srirchoa hot chili sauce for the Portuguese sauce, and soy sauce and white wine f...

This is an AMAZING recipe!! For years I’ve tried to recreate the perfect Portuguese shrimp, and I’ve finally found it!!

Sorry I didn’t take picture. Everyone loved it including my mom who usually doesn’t like anything I make. She went for seconds. Everyone wanted more next time I’ll double it. I made it for 8 peo...

So delicious! Reminded me of a dish that I had in the Azores and I’m happy to be able to recreate it.

This was very good and I will make it again. I didn't have tomato paste and used some spaghetti sauce I had...and used sriracha sauce for the hot pepper sauce. The shrimp only took half the time...