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peri peri shrimp Cooked shrimp in a skillet, coated in a rich, reddish-brown sauce and garnished with chopped parsley and two lemon slices, ready to serve.

Peri Peri Shrimp

Succulent Peri Peri Shrimp bathed in a rich, spicy Mozambican-inspired sauce that's perfect for sharing with loved ones.
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Course: Appetizer, Main Course
Cuisine: African, Portuguese
Keyword: garlic shrimp, Peri Peri, shrimp Mozambique, spicy seafood
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5
Calories: 263kcal
Cost: $20

Ingredients

  • 1.5 lbs gulf shrimp cleaned and deveined, peeled
  • ½ teaspoon garlic powder for seasoning shrimp
  • 1 teaspoon paprika for shrimp rub
  • 4 tablespoons butter divided: 2 for sautéing, 2 for finishing sauce
  • 1 tablespoon olive oil for sautéing aromatics
  • ½ white onion diced finely
  • 6 garlic cloves crushed or minced
  • 1 packet sazon con azafran seasoning or homemade version, see below
  • 1 teaspoon paprika optional, only if using store-bought sazon
  • 1 tablespoon tomato paste concentrated, adds depth
  • 1 tablespoon Peri peri hot sauce adjust to spice preference
  • 1.5 cups light lager beer or mild ale, for deglazing
  • ¼ cup chopped parsley fresh
  • ¼ cup chopped cilantro optional, fresh
  • 1 tablespoon lemon juice freshly squeezed

Homemade Sazon Seasoning:

  • 1 teaspoon garlic powder
  • 1 pinch saffron
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon ground annatto
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin

Instructions

  • Toss the shrimp with garlic powder and paprika in a bowl to coat evenly.
    Raw shrimp in a mixing bowl being seasoned with spices, ready to be cooked.
  • Heat 2 tablespoons butter and olive oil in a large skillet over medium heat.
  • Add diced onion and crushed garlic, sauté until onion becomes translucent and garlic is aromatic.
  • Stir in sazon seasoning (or homemade blend), optional paprika, and tomato paste. cook for 2 minutes to blend flavors.
    Chopped onions and tomato paste being cooked in a skillet, starting the base of a shrimp sauce.
  • Pour in the beer, scraping the bottom to lift any browned bits. Simmer 5–7 minutes until slightly reduced.
  • Add Peri peri sauce and simmer for 1 minute, tasting for salt and heat.
  • Add seasoned shrimp, parsley, and optional cilantro. Ensure shrimp are coated with sauce. Cover and cook 2–3 minutes until pink and opaque.
  • Stir in remaining 2 tablespoons butter to emulsify the sauce, then remove from heat and add lemon juice.
    Shrimp being tossed in a skillet with fresh herbs and sauce, giving it a glossy, flavorful coating.
  • Serve Shrimp Mozambique immediately, with crusty bread, rice, or pasta to soak up the rich sauce.

Notes

Serve this vibrant shrimp dish hot with crusty bread, rice, or pasta for a cozy, flavorful meal that transports you straight to Mozambique.

Nutrition

Serving: 1Serving | Calories: 263kcal (13%) | Carbohydrates: 5g (2%) | Protein: 28g (56%) | Fat: 13g (20%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 243mg (81%) | Sodium: 497mg (22%) | Potassium: 468mg (13%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1118IU (22%) | Vitamin C: 2mg (2%) | Calcium: 100mg (10%) | Iron: 1mg (6%)
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