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Portuguese Shrimp

I received this recipe nearly 40 years ago from a co-worker who was raised in Portugal. She made this Portuguese shrimp dish for an office potluck and everyone wanted the recipe! It is easy to make, impressive to serve, and delicious. The sauce is also good served on fish fillets. —Kristine Chayes, Smithtown, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1/2 cup chopped green pepper
  • 1 cup tomato sauce
  • 1/2 cup orange juice
  • 1/4 cup diced pimientos, drained
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
  • 4 cups hot cooked rice
  • Minced fresh parsley, optional


  • In a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook until onion starts to turn brown, about 10 minutes. Stir in tomato sauce, orange juice, pimientos, zest, salt and pepper. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add shrimp; simmer, covered, until shrimp turn pink, 4-5 minutes. Serve with rice.Sprinkle with parsley if desired.
Nutrition Facts
1 serving: 336 calories, 7g fat (1g saturated fat), 184mg cholesterol, 566mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1 fat.

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  • Butcher2boy
    Jan 18, 2021

    Absolutely scrumptious. The only thing I did different because I can't eat rice was use cauliflower rice. Recipe is a keeper.

  • lshaw
    Dec 11, 2020

    I made this recipe exactly as written. Easy and quick to throw together for a weeknight meal. Overall, I considered it "fair to good" with regard to flavor, however. I think if I made it again, I would double the amount of tomato sauce. As written, the orange juice was half the amount of tomato sauce and it may have been a bit too much orange. I might also add some red pepper flakes for some "zing". Our meal was consumed in its entirety, but no one said "Wow". Thanks so much!

  • annrms
    Dec 10, 2020

    Delicious! I doubled the sauce recipe mainly because I didn't want to deal with rest of the can of tomato sauce and half an orange. We like things spicy so I added a heaping teaspoon of crushed red pepper to the doubled sauce. We had it with rice mixed with riced cauliflower.

  • krindfleisch
    Dec 8, 2020

    No comment left

  • ReneeMurby
    Dec 7, 2020

    Absolutely loved this dish! I was surprised to find how much the orange brightens this recipe in both aroma and taste without overpowering it. This is a keeper that I will be making again and again. Delightful.