Link copied!Shrimp Mozambique
Shrimp Mozambique is a flavorful Portuguese-style seafood dish that has become especially popular in New England, particularly in communities with strong Portuguese culinary traditions. Despite its name, the dish is closely associated with Portuguese and Portuguese-American cooking, where shrimp are prepared in a buttery, garlicky sauce featuring beer and hot peppers.
This version combines large shrimp with sweet onion, freshly minced garlic, butter, and a full bottle of beer. Frank's RedHot Sauce adds a mild vinegar tang and adjustable heat, while the beer contributes depth to the sauce as it reduces. The shrimp are quickly sautéed in batches before being returned to the skillet, helping them remain tender while absorbing the surrounding flavors.
Served over white rice, Shrimp Mozambique makes a satisfying seafood dinner with a sauce that's just as much a part of the dish as the shrimp themselves. The level of heat can be adjusted to personal preference, and the straightforward preparation makes it practical for a weeknight dinner or a larger family gathering.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 Minutes | 20 Minutes | 35 Minutes |
- 2 lb Large Shrimp (peeled and devained)
- Salt, Fresh Crack Black Pepper and Garlic Powder
- 1/4 cup Sweet Onion (diced)
- 4 - 6 cloves Garlic (finely grated or minced)
- 1 - 12 oz bottle of Beer (Heineken or Bud Ice work great)
- 2 - 4 TBS Franks Red Hot Sauce
- 6 TBL Unsalted Butter (divided)
- Pat your shrimp dry. Season with sea salt, garlic powder and fresh cracked black pepper. Dice the onion and grate garlic, set aside.
- Heat a skillet on medium high heat.
- Melt 2 TBL butter in the skillet, add half of the seasoned shrimp to pan, cook for one minute thirty seconds then flip and cook for another minute, remove from pan to a plate lightly covered with foil. Add 2 TBL of butter to the pan, swirl to melt and add your second batch of shrimp. Cook the same as before removing from pan to same plate as other shrimp.
- Melt the remaining 2 TBL butter in the skillet and add the onions, season with salt and pepper, stir to combine with butter and saute until the onions start to soften. Add the garlic and cook for another minute.
- Add 2 TBL Franks Red Hot Sauce, stir to combine. Add beer while stirring. Let simmer for two minutes then taste. Add more Franks if you think it needs it. Add in the cooked shrimp and any juices that may be on the plate. Cook on medium low for 2 - 3 minutes.
- Serve over rice.
Add some paprika for a bit more spice and color. Different beers will also change the flavor (sometimes significantly so use one you preferred.)
Nutrition Facts (Per Serving)
"Nutrition values are approximate estimates. Actual facts may vary depending on ingredient brands and preparation methods."
Shrimp Mozambique is traditionally enjoyed with rice, French fries, or crusty bread, all of which work well with its buttery, garlicky sauce. White rice is particularly good for absorbing the cooking liquid, allowing the flavor of the beer, garlic, and hot sauce to carry through the entire meal.
The key to preparing this version is avoiding overcooked shrimp while allowing enough time for the beer to reduce. Cooking the shrimp separately before finishing the sauce provides greater control over their texture. Once the sauce has developed its flavor, the shrimp only need a brief return to the skillet to finish cooking.
For a spicier version, increase the Frank's RedHot Sauce gradually, tasting as you go. Different beers can also influence the finished flavor, with lighter lagers producing a milder sauce and stronger beers contributing more pronounced characteristics. Whatever combination you prefer, serve the shrimp while they're hot and the sauce is still rich and flavorful.