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Camarão Mozambique


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Rate this recipe 4.1/5 (32 Votes)
Camarão Mozambique 1 Picture


  • 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



Step 1

In a large frying pan, heat the olive oil over low heat.
Add the shallot, cook over medium-low heat until soft, about 4 minutes.
Add the garlic, stir, and cook for a minute.
Sprinkle the Goya Sazon over the onion, and garlic; add the shrimp.
Stir, and continue cooking over medium low heat, for 5 minutes; stirring often.
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.
(If you desire a thicker sauce, remove the shrimp, and continue cooking the broth until it is slightly reduced, and a bit thicker. It will take about 3 – 5 minutes. Then return the shrimp to the pan, stir)
Stir in parsley and remove from heat

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