Appetizer/Small Plates Entrées

Shrimp Mozambique

Complex flavors of basil, saffron, cumin, and sherry vinegar create a sophisticated seafood specialty.
  • 0:30 TIME
  • 10 Portions



Vegetable oil2 Tbsp

Shrimp, medium, tail-on

3 lb


to taste

to taste

Yellow onion, 1/4-inch dice

1 ea

Garlic, minced

2 Tbsp

Ground turmeric

1 1/2 tsp

Red pepper flakes

1/2 tsp

Cumin seed

2 tsp

Saffron, bloomed in hot water

1 tsp

White wine

1/2 cup

Sherry vinegar

2 Tbsp
Minor‘s GreenLeaf Basil Pesto Gluten Free

3/4 cup



  1. In a sauté pan over medium-high heat, heat oil until it reaches a light smoke. Season shrimp with salt and pepper, add and cook until shrimp are fully cooked. Reserve to plate.
  2. In the same sauté pan, heat onions and garlic. Cook until onions are translucent.
  3. Add the turmeric, red pepper flakes, and cumin seed to the onion and garlic mixture and cook for about 1 minute, until fragrant.
  4. Add saffron to the pan.
  5. Deglaze the onion and spice mixture with white wine. Stir in the sherry vinegar.
  6. Return the cooked shrimp to the mixture, and heat through. Add basil pesto and fold to combine.

Serving Suggestion/Variation

Serve with crusty bread.