Portuguese Spicy Shrimp

Suzy Chaves


This recipe is my family’s favorite. I make it for every celebration because it’s easy, delicious and meant to be shared. You can make it as mild or as spicy as you like just by adding more Tabasco sauce.

Basically it’s like a party in a pan. Make sure you have fresh crusty bread for dipping into the sauce.


★★★★★ 1 vote



  • 2 lb
    uncooked shrimp (30-40 size, unpeeled, defrosted)
  • 1 small
    onion (minced)
  • 3 Tbsp
    olive oil
  • 1
    smoked paprika
  • 1
    chicken bouillon cube
  • 1/4 c
    portuguese vinho verde or any white wine
  • 1/4 tsp
  • 1 tsp
    corn starch
  • 2-3 tsp
    tabasco or any hot sauce (add more if you like it really hot)
  • 1/2 c

How to Make Portuguese Spicy Shrimp


  1. In a large skillet saute onions in olive oil on med heat until translucent but not browned.
  2. Add the shrimp and cook for 1 min. Stir.
  3. Add the paprika, salt, bouillon cube, wine and Tabasco. Stir and Cook for 1 minute.
  4. Make a slurry with 1/4 – 1/2 cup water and corn starch-(mix together in small cup until the cornstarch is dissolved). Stir into the shrimp.
  5. Cook until the sauce thickens and the shrimp are pink. Taste the sauce and add more salt or Tabasco if desired.
  6. Do not over cook or they will become chewy.

    Serve in deep side with crusty Bread on the side for dipping.

    Add more hot sauce or Tabasco, or even Jalapeno peppers, if you like it really hot

Printable Recipe Card

About Portuguese Spicy Shrimp

Course/Dish: Seafood Appetizers

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