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Spicy Portuguese Shrimp with Garlic (Shrimp Mozambique)

Spicy Portuguese Shrimp with Garlic (Shrimp Mozambique)

By Phoebe MaglathlinJune 4, 2018

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 1 ½

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

  • 1

    teaspoon sweet paprika

  • Kosher salt and ground black pepper

  • 7

    tablespoons extra-virgin olive oil divided

  • 6

    medium garlic cloves, minced

  • 1

    large Fresno chili, stemmed and sliced into thin rounds

  • ½

    cup dry sherry

  • 2

    tablespoons lemon juice, plus lemon wedges, to serve

  • ¼

    cup chopped fresh cilantro

  • ½

    teaspoon white sugar

  • Crusty bread, toasted, to serve

Step 1

In a medium bowl, toss the shrimp with the paprika, ¾ teaspoon salt and ¼ teaspoon pepper. Let stand at room temperature for 10 minutes.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add half the shrimp in an even layer and cook without stirring until deep golden brown on the bottoms, 1 to 2 minutes. Stir and cook until opaque on both sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining shrimp.

Step 3

Wipe out the skillet and return to medium heat. Add 4 tablespoons of the remaining oil, the garlic and chili. Cook, stirring frequently, until the garlic is golden brown, 2 to 3 minutes. Pour in the sherry and cook, stirring occasionally, until slightly thickened, about 3 minutes.

Step 4

Off heat, stir in the lemon juice, cilantro, sugar and remaining 1 tablespoon olive oil. Return the shrimp and any accumulated juices to the pan and stir to combine. Transfer to a serving platter and serve with toasted bread and lemon wedges.

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