Portuguese spicy shrimp, also known as Camarao Mozambique is one of Lenny’s favorite Portuguese recipes.  His mother makes it for him whenever he is back east.  I always make it for him on his birthday.  As well you will see it on the table during the holidays as it is a great dish to serve to a group.  No two recipes will be the same;  for instance, Lenny’s family makes it a bit more “saucy”.  I tend to make it less “saucy” by letting the flavorful broth boil down until it is a bit thicker.  There is not a right nor wrong way;  either way, it will be delicious.


When I made it the other evening, I was reminded how simple the recipe is, making it great to have on hand when one needs a quick dinner on the table.  It is spicy, but you can control how spicy you want it to be.  The secret ingredient is the Goyo Sazon. Goya Sazon is a special blend of seasonings that is offered in many different flavors.  For this recipe, you will need to use the Con Culantro y Achiote.  I have yet to try making this dish without, so at this time, it is a must.  The remainder of the ingredients are fresh and simple, so don’t shy away from making this recipe.  To complete the meal pass the steamed rice, and a lot of warm, crusty bread to soak up the flavorful juices.

Do you have a favorite shrimp recipe that is a family tradition?

 Portuguese Spicy Shrimp | Camarao Mozambique


  • 1 large shallot, minced finely
  • 4 cloves garlic, minced finely
  • 3 tablespoons olive oil
  • 1 lb shrimp, leave the shells on
  • 1 cup white wine, I used Vinho Verde, water or stock can be used instead
  • 1 lemon, juiced
  • 1 tablespoon piri piri, or your favorite hot sauce
  • handful parsley for garnish
  • 1 packet Goya Sazon Con Culantro y Achiote

How To:

  1. In a large frying pan, heat the olive oil over low heat.
  2. Add the shallot, cook over medium-low heat (about a 4 on our gas stove) until soft, about 4 minutes. Add the garlic, stir, and cook for a minute.
  3. Sprinkle the Goya Sazon over the onion, and garlic; add the shrimp.
  4. Stir, and continue cooking over medium low heat, for 5 minutes; stirring often.
  5. Add the white wine, lemon juice, and piri piri, stir, lower heat to a simmer and cook until shrimp are cooked; about 5 – 8 minutes, depending on how large they are.
  6. At this point, I remove the shrimp, and continue cooking the broth until it is slightly reduced, and a bit thicker than when I started. It will take about 3 – 5 minutes.
  7. Then return the shrimp to the pan, stir, and turn off the heat.
  8. I like to let it sit for about 10 minutes, to really marriage the flavors. Then I gently reheat, stir in the parsley, and remove from the heat.
  9. Serve.
  10. Eat.


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