Authentic Portuguese Shrimp Mozambique Recipe (Camarão) cooked to perfection, served on a plate - Yumaroma Save Pin

Authentic Portuguese Shrimp Mozambique Recipe (Camarão)

Plump sautéed jumbo shrimp bathed in a spicy Portuguese garlic beer sauce with Goya Sazón, piri piri, and cilantro.

Prep Time 10 min
Cook Time 15 min
Servings 4
Difficulty Easy
Calories 290 kcal
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If you crave a seafood dinner that feels like dining along the coast, this Authentic Portuguese Shrimp Mozambique Recipe (Camarão) delivers every single time. Featuring or jumbo shrimp, & deveined, portuguese beer or light lager and garlic, finely, it locks in tender juiciness and bright herb aromatics in under 25 min with virtually effortless cleanup.

Ingredients

4 servings
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Step-by-Step Instructions

1

Sauté Garlic & Bloom Sazón (3 Min)

Heat olive oil and 2 tbsp butter in a wide skillet over medium heat. Sauté minced garlic for 1 minute. Add Sazón packet and piri piri sauce; stir until fragrant.

2

Simmer Garlic Beer Sauce (8 Min)

Pour in beer; bring to a rapid simmer over medium-high heat and **reduce for 6 to 8 minutes** by half into a rich, golden sauce.

3

Sear Shrimp & Swirl Cold Butter (4 Min)

Add shrimp to simmering beer sauce. **Cook for 3 to 4 minutes**, stirring until shrimp turn pink and opaque. Swirl in remaining 2 tbsp cold butter and fresh cilantro. Serve hot over yellow rice or french fries!

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Chef Amara’s Kitchen Secrets & Pro Tips

  • Goya Sazón Gives Signature Golden Color: Annatto (achiote) in Sazón gives Mozambique sauce its iconic bright sunset orange hue.
  • Crusty Portuguese Bread: Serve with thick slices of warm crusty bread to sop up the garlic beer gravy.

1. Pat Surfaces Completely Dry: Always pat seafood dry with clean paper towels before it hits the skillet. Surface moisture creates steam; dry protein sears instantly into a golden, flavorful crust. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Goya Sazón Gives Signature Golden Color: Annatto (achiote) in Sazón gives Mozambique sauce its iconic bright sunset orange hue.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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  • Why Did My Authentic Portuguese Shrimp Mozambique Recipe (Camarão) Stick to the Skillet?: Seafood sticks when the pan is not hot enough or if attempted to flip too quickly. Allow the fillet to sear undisturbed over medium-high heat; as the crust caramelizes, it will naturally release cleanly from the metal.
  • How to Avoid Rubberiness?: Seafood cooks in mere minutes. Remove fish or shellfish from direct heat the moment flesh turns opaque—residual carryover heat on the warm platter finishes cooking without toughening.
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Storage, Freezing & Reheating Guidelines

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Store cooked seafood in a shallow airtight glass container in the coldest part of the refrigerator for up to 2 days. Reheat gently in a lightly oiled covered skillet over medium-low heat for 3–4 minutes. Avoid high-power microwaving to prevent rubbery texture.

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Frequently Asked Questions

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Q: Can I make this with frozen fish fillets? A: Yes, but ensure fillets are thawed completely in the refrigerator overnight and thoroughly dried with paper towels before cooking.

Q: What white wine pairs best with this dish? A: A crisp, high-acid white wine such as Sauvignon Blanc, Pinot Grigio, or dry Chardonnay pairs divinely with the seafood flavors.

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Kitchen Notes & Discussion

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Step 1 of 3

Sauté Garlic & Bloom Sazón (3 Min)

Heat olive oil and 2 tbsp butter in a wide skillet over medium heat. Sauté minced garlic for 1 minute. Add Sazón packet and piri piri sauce; stir until fragrant.

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