How to Make Shrimp Mozambique
How to Make Shrimp Mozambique is a medium Portuguese recipe that serves 4. 320 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $17.67 total, $4.42 per serving
Ingredients
- 2 tablespoons Frank's RedHot Sauce (cayenne‑based hot sauce)
- 3 tablespoons Olive Oil (extra virgin preferred)
- 3 tablespoons Fresh Parsley (chopped, divided (2 tbsp for sauce, 1 tbsp for garnish))
- 2 teaspoons Paprika (sweet or smoked)
- 5 cloves Garlic Cloves (2 for sauce, 3 sliced for cooking)
- 0.5 teaspoon Black Pepper (ground)
- 0.25 slice White Sandwich Bread (a quarter of a slice, torn into pieces)
- 2 tablespoons Water (room temperature)
- 2 pounds Extra‑Large Shrimp (shell‑on, untreated; about 30‑40 shrimp)
- 0.75 teaspoon Salt (divided)
- 0.5 cup Onion (finely chopped, about half of a medium onion)
- 1 cup Dry White Wine (dry, mild (Pinot Grigio or Sauvignon Blanc))
- 2 tablespoons Unsalted Butter (cut into pieces)
Instructions
Make the piri‑piri inspired sauce
Combine Frank's RedHot, olive oil, chopped parsley, paprika, garlic cloves, black pepper, a quarter slice of white sandwich bread, and water in a blender. Blend for about two minutes until smooth and bright red.
Time: PT5M
Prepare the shrimp
Using shrimp shears, remove the shells and cut along the back to devein each shrimp. Rinse quickly, pat dry, then season with ½ teaspoon salt and ¼ teaspoon black pepper.
Time: PT5M
Chop aromatics
Finely chop about half a cup of onion and thinly slice three garlic cloves.
Time: PT5M
Sauté the onion
Heat 1 tablespoon olive oil in a non‑stick skillet over medium heat. Add the chopped onion and ½ teaspoon salt; cook, stirring occasionally, until softened but not browned, about five minutes.
Time: PT5M
Temperature: medium heat
Add garlic
Add the sliced garlic to the skillet and cook for one minute, just until fragrant.
Time: PT1M
Temperature: medium heat
Deglaze with wine
Pour in 1 cup dry white wine, increase heat to bring to a boil, then reduce the heat and simmer until the liquid is reduced by half, about four minutes.
Time: PT4M
Temperature: medium‑high heat
Cook the shrimp
Add the seasoned shrimp to the skillet. Cook, stirring gently, until the shrimp turn opaque and pink, about four minutes. Do not let them curl tightly.
Time: PT4M
Temperature: medium heat
Finish the sauce
Stir the prepared piri‑piri sauce into the skillet along with 2 tablespoons butter. Cook, stirring, for one minute until the butter melts and the sauce coats the shrimp.
Time: PT1M
Temperature: medium heat
Garnish and serve
Transfer the shrimp and sauce to a serving platter, sprinkle with the remaining chopped parsley, and serve immediately with crusty bread or rice.
Time: PT2M
Nutrition Facts
- Calories
- 320
- Protein
- 30 g
- Carbohydrates
- 8 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Pescatarian, Can be made gluten‑free by omitting bread, Low‑carb friendly
Allergens: Shellfish, Dairy, Gluten
Ingredient Substitutions
- Instead of Frank's RedHot Sauce: other cayenne hot sauce, sriracha (less heat)
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Fresh Parsley: cilantro, flat‑leaf parsley
- Instead of Paprika: smoked paprika, ancho chili powder
- Instead of Garlic Cloves: garlic powder (1 tsp), garlic paste (½ tsp)
- Instead of Black Pepper: white pepper, ground cayenne (use less)
- Instead of White Sandwich Bread: plain crackers (a few), a small piece of plain bread
- Instead of Water: broth (will change flavor)
- Instead of Extra‑Large Shrimp: large peeled shrimp (texture slightly different)
- Instead of Salt: kosher salt, sea salt
- Instead of Onion: shallot, leek (white part only)
- Instead of Dry White Wine: chicken broth + 1 tsp white wine vinegar, dry vermouth
- Instead of Unsalted Butter: margarine, extra olive oil
Equipment Needed
- Blender
- Knife
- Cutting Board
- Shrimp Shears
- Non‑Stick Skillet
- Measuring Spoons
- Measuring Cups
- Small Bowl
- Spatula or Wooden Spoon
- Serving Platter
Critical Steps — Do Not Skip
- Blending the sauce until smooth
- Removing shrimp shells and deveining properly
- Reducing the white wine by half
- Cooking shrimp just until opaque to avoid rubbery texture
- Incorporating butter at the end for a glossy finish
Chef Tips from the Video
- Use untreated shrimp for a firmer, less bouncy texture.
- Keep the heat at medium; high heat can cause the sauce to separate.
- Finish with butter for a glossy, restaurant‑style finish.
- Serve with crusty Portuguese bread to soak up the sauce.
Troubleshooting
Shrimp are rubbery.
Reduce cooking time; shrimp should turn opaque and pink, not over‑cook. Cook over medium heat and remove as soon as done.
Sauce is too thick.
Thin with a little extra water or warm wine, adding a tablespoon at a time until desired consistency.
Sauce is too thin.
Add a bit more bread or blend in a small amount of cooked potato to increase body.
Wine reduction does not thicken enough.
Increase heat slightly and simmer a little longer until the volume is roughly half.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; shrimp texture degrades after freezing.
Room temperature: Can sit at room temperature for up to 2 hours when served.
Make-Ahead Tips
- Blend the piri‑piri sauce up to 2 days ahead and refrigerate.
- Clean and devein the shrimp ahead of time; keep them covered and chilled.
- Reheat gently over low heat; add a splash of wine or broth if the sauce thickens.
Frequently Asked Questions
What is the cultural significance and history of Shrimp Mozambique in Portuguese cuisine?
Shrimp Mozambique originates from the coastal towns of Fall River and New Bedford, Massachusetts, where Portuguese immigrant communities adapted traditional piri‑piri shrimp dishes using locally available seafood and ingredients, creating a spicy, fruit‑forward sauce that reflects both Portuguese flavor and New England seafood traditions.
What are the traditional regional variations of Shrimp Mozambique in Portuguese cuisine?
In Portugal, the classic version uses authentic piri‑piri peppers, olive oil, garlic, and sometimes a splash of aguardente. New England versions, like this recipe, substitute readily available hot sauce and add a slice of bread for body, reflecting the ingredients found in American grocery stores.
How is Shrimp Mozambique traditionally served in Portuguese‑American households?
It is typically served hot, spooned over a platter of crusty Portuguese or sourdough bread, or alongside steamed rice. The bread is used to mop up the bright, spicy sauce, making it a communal, finger‑friendly dish.
What occasions or celebrations is Shrimp Mozambique traditionally associated with in Portuguese culture?
Shrimp Mozambique is popular at family gatherings, festivals, and holiday meals, especially during the summer when fresh shrimp are abundant. It’s also a staple at Portuguese community picnics and church fundraisers.
What authentic ingredients are essential for traditional Shrimp Mozambique versus acceptable substitutes?
Authentic piri‑piri peppers, untreated shrimp, olive oil, garlic, and fresh parsley are core. Acceptable substitutes include Frank's RedHot for the pepper sauce, a mild dry white wine for deglazing, and a small piece of white bread to add body when the true peppers are unavailable.
What other Portuguese dishes pair well with Shrimp Mozambique?
Serve it with Portuguese rice (arroz de marisco), a simple green salad dressed with lemon vinaigrette, or a side of sautéed greens such as kale or collard greens. A glass of crisp Vinho Verde complements the heat nicely.
What are the most common mistakes to avoid when making Shrimp Mozambique at home?
Common errors include over‑cooking the shrimp, which makes them rubbery; not reducing the wine enough, leaving a harsh flavor; and using too much bread in the sauce, which can make it gummy. Follow the timing cues and keep the heat moderate.
Why does this Shrimp Mozambique recipe use Frank's RedHot sauce instead of authentic piri‑piri peppers?
Frank's RedHot provides a similar cayenne‑based heat and bright color, and it’s widely available in U.S. grocery stores. The recipe balances it with paprika, parsley, and a touch of bread to mimic the fruitiness and body of true piri‑piri peppers.
Can I make Shrimp Mozambique ahead of time and how should I store it?
Yes. Prepare the sauce up to two days in advance and keep it refrigerated. Cook the shrimp just before serving; if you must pre‑cook, store them in a shallow container, cool quickly, and reheat gently with a splash of wine to prevent drying.
What texture and appearance should I look for when making Shrimp Mozambique?
The sauce should be smooth, glossy, and bright red with a slight thickness that clings to the shrimp. The shrimp should be pink, opaque, and slightly curved but not tightly curled, indicating they are perfectly cooked and juicy.
How do I know when Shrimp Mozambique is done cooking?
When the shrimp have turned fully opaque and pink, and the sauce has thickened enough to coat the back of a spoon, the dish is done. A quick taste for seasoning and a visual check for the sauce’s sheen confirm readiness.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen specializes in rigorously tested, science‑based cooking tutorials that focus on reliable, repeatable results for home cooks, covering a wide range of cuisines and techniques with clear explanations and thorough testing.
How does the YouTube channel America's Test Kitchen's approach to Portuguese cooking differ from other cooking channels?
America's Test Kitchen emphasizes precise measurements, step‑by‑step testing, and troubleshooting tips, whereas many other channels may rely on intuition. Their Portuguese recipes, like Shrimp Mozambique, are broken down to ensure the flavor profile is authentic while using ingredients that are accessible in U.S. markets.
What other Portuguese recipes is the YouTube channel America's Test Kitchen known for?
America's Test Kitchen has featured Portuguese classics such as Caldo Verde (kale soup), Bifana (pork sandwich), and traditional Pastéis de Nata (custard tarts), each presented with detailed technique explanations and ingredient alternatives.
Last updated: September 6, 2026
