Spicy Portuguese Shrimp with Garlic (Shrimp Mozambique)

4 Servings

25 minutes

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This is our take on camarão a moçambique, or shrimp Mozambique. Despite the name, the dish is in fact Portuguese—Mozambique was once a Portuguese colony and the source of the piri piri chilies traditionally used to spice up the shrimp. For our version, we opted to use an easier-to-find fresh Fresno chili combined with sweet paprika to add color and mild heat.




Don’t stir the shrimp after adding them to the pan. Cooking them undisturbed for a couple minutes gives them time to brown, which builds flavor. Also, don't undercook the garlic. It should turn golden so its flavor is sweet and toasty.

25 minutes


  • pounds jumbo shrimp, peeled, deveined, tails removed, patted dry

  • 1

    teaspoon sweet paprika


Barry G.

Delicious! Do not forget the chili. Will add a second fresno next time for even more spice and flavor.

Belinda M.

Delicious! Couldn't find Fresno chili, substituted with a jalepeno and it turned out great. Using left overs to make soft tacos with avacado and queso fresco.

Larry F.

Wow, my family really enjoyed this! Luckily, I was able to find what I think was a Fresno chili, but I agree with others a red jalapeño would have worked just as well in this dish. I steamed some fresh spinach to go with it. This worked out very well, everyone spooned the garlic-chili pan sauce onto their spinach. My family enjoys spicy food, so I too may added a second Fresno chili next time.

Merritt J.

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