This is a delicious Portuguese dish that my mom used to make for us all the time. A good crusty bread is a must to sop up the sauce. If you love bold, savory flavors, you'll love shrimp Mozambique.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.

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  • Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.

  • Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

Nutrition Facts

349 calories; protein 15.5g; carbohydrates 28.7g; fat 16.3g; cholesterol 155.7mg; sodium 3277.2mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/24/2018
This turned out pretty good. I made another Mozambique recipe from this site last night as well and I have to say I preferred a couple of things about the other one over this one. The other only used half of the beer which made it less soupy and then it was served over rice instead of the rice mixed in which gave it a prettier presentation. What I liked better about this one was the white wine instead of lemon juice. Overall this is a great recipe and one I would make again with a couple of small changes. Read More
(10)

Most helpful critical review

Rating: 3 stars
04/02/2019
What's with leaving the shells on in your shrimp recipes? I suppose it photographs well, It certainly doesn't add enjoyment while eating. Read More
(7)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/24/2018
This turned out pretty good. I made another Mozambique recipe from this site last night as well and I have to say I preferred a couple of things about the other one over this one. The other only used half of the beer which made it less soupy and then it was served over rice instead of the rice mixed in which gave it a prettier presentation. What I liked better about this one was the white wine instead of lemon juice. Overall this is a great recipe and one I would make again with a couple of small changes. Read More
(10)
Rating: 3 stars
04/02/2019
What's with leaving the shells on in your shrimp recipes? I suppose it photographs well, It certainly doesn't add enjoyment while eating. Read More
(7)
Rating: 5 stars
01/14/2020
Easy and delicious! The only thing I would change is to take the shells/tails off first. Too difficult to eat when you have to keep stopping to peel them off and all the rice is sticking to the shrimp messy. Otherwise my kids loved it and requested it again. Read More
(1)
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Rating: 5 stars
08/22/2019
My picky husband loved it. (Didn’t use hot sauce but did a few hot pepper flakes) We had enough for 2 meals. I am not a good exact recipe follower but mostly did. Will definitely do this one again. Thank you Read More
Rating: 5 stars
09/13/2020
This recipe was absolutely delicious! I was surprised at how much seasoning it called for, but it made for some bold flavor! The only thing we did different is we used peeled shrimp instead of with the shells on to avoid some mess. There are a few minor changes I would suggest: 1. If you use the Goya Sazon con azafron seasoning like we did, you can probably get away with not adding additional salt. I didn't realize until afterwards the first two ingredients in it were MSG and salt, so adding more of it made it way too salty at times. 2. Cook extra rice if you can, we found the amount of rice we had wasn't quite enough. 3. Get a crusty bread to sop up all the liquid! Read More
Rating: 5 stars
03/28/2020
We're three. I cut the recipe for four. Shoulda made it for eight. We loved it. Making it again soon. Read More
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Rating: 5 stars
02/11/2019
We made this last night a shrimp and a chicken Mozambique.everyone loved it. We had I nice crusty bread and salad served with it. I definitely will be making this again. Read More
Rating: 5 stars
04/12/2020
We really enjoyed the amazing flavor of this dish. I used 7oz of beer and since I had extra rice, I simply added rice until I was happy with the moisture in the dish. I could not find Goya® Azafran, so used plain Goya Sazon seasoning and added Saffron to the the dish and pre-cooked rice (using separate Saffron Rice recipe from this website). That way, I figured I had the intended flavors covered. I also, shelled the shrimp before cooking and would recommend that you do the same as I agree with the previous reviews. I'll definitely do this one again. Read More
Rating: 5 stars
09/15/2020
this is so yummy, use 1/2 the beer or 5 cups of rice so it won't be soupy. there are no measurements for the red hot so I used about 1/2 a cup, it could use more, butter was the most prominent flavor. will def make again! rich, savory with a zip, loving it! Read More
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