In this Brazilian shrimp stew, the shrimp are simmered to succulent perfection in a flavourful, savoury tomato and bell pepper-based broth. The addition of coconut milk and freshly squeezed lime juice then take this dish over the top. This delicious dish is not to be missed if you are a lover of seafood like I am.
This dish is interesting because Brazilian moqueca (stew) is an authentic national dish that shows off the various cultures that come together to form the Brazilian people; with Portuguese, African, and indigenous influences. This variety with coconut milk is very popular in the eastern Bahia province.
It has also become very popular in my own home. The hint of heat from the cayenne, the freshness of the lime juice and cilantro, the creamy coconut milk, and the tender shrimp all combine so beautifully together. Let's just say that it certainly didn't last long.
Ingredients
- Shrimp
- Olive oil
- Onion
- Red bell pepper
- Garlic
- Tomatoes
- Cilantro
- Cayenne pepper
- Paprika
- Canned coconut milk
- Freshly squeezed lime juice
- Salt and Pepper
See the recipe card below for quantities.
Instructions
Prepare by dicing the onion and red bell pepper; and mincing the clove of garlic.
Cook the onions in a medium-sized saucepan with olive oil until they soften and begin to become translucent.
Stir in the red bell pepper and garlic, continuing to cook for a few minutes until the pepper has softened.
Add in the shrimp, the can of diced tomatoes (including the juices), cilantro, cayenne pepper, and paprika. Simmer the shrimp stew gently until the shrimp turns opaque. Keep a very close eye on them. You don't want them to be undercooked; but it's very easy to over cook them as well.
As soon as the shrimp have turned opaque, stir in the coconut milk and continue to cook just until the broth is heated.
Remove the pan from the heat. Mix in the freshly squeezed lime juice and season to taste with a bit of salt and pepper.
Distribute the Brazilian shrimp stew into serving bowls. Garnish them with lime wedges and sprigs of fresh cilantro.
Equipment
For dicing anything (especially onions!) I love to use my Alligator chopper. My eyes are really sensitive to onions and the chopper makes dicing so quick and easy anytime I don't feel like crying off my mascara.
Buy Now → Substitutions
You can easily substitute the canned tomatoes with two cups (400 g) fresh tomatoes. Because we include the juices from the can in this recipe, make sure to retain any juices that seep out of the tomatoes when chopping and include them.
Variations
Moqueca is a dish that is popular all over Brazil, however, this version that uses coconut milk is specific to the Bahia province. In lieu of coconut milk, in other regions often use yuca plant (a starchy root plant found in South America and Africa) purée to add richness and thickening to the broth with its starches.
Depending on where you live, yuca may be difficult to acquire so I recommend trying the Bahia version with coconut milk, or just omit the coconut milk if you prefer.
Moqueca is also often made with locally caught white fish rather than shrimp as the protein. If you decide to make this dish with fish, I recommend using a firm white fish such as halibut.
Storage
Store leftover in an airtight container in the refrigerator for up to three to four days. I recommend reheating on the stove top, being careful not to bring the stew to a boil. You don't want to overcook the shrimp.
Recommended side
This easy Thai coconut rice is favourite side to go with Brazilian shrimp stew. The flavours are so perfect together! Regular jasmine rice will make a great side as well. Or, enjoy it on its own for a delicious, low-carb meal.
Print📖 Recipe
Brazilian Shrimp Stew with Coconut Milk {Moqueca de Camaroes}
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Seafood
- Cuisine: Brazilian
Description
This flavourful dish from Brazil features succulent shrimp, tomato, fresh lime juice, and an amazing, savoury coconut milk broth. Brazilian shrimp stew is easy to make and so delicious!
Ingredients
2 tablespoons olive oil
¼ small onion, diced small
½ red bell pepper, diced
1 clove garlic, minced
1 lb raw shrimp, peeled and deveined
14 ounce can diced tomatoes with juice
3 tablespoons fresh cilantro, chopped
½ teaspoon cayenne pepper
¼ teaspoon paprika
¾ cup coconut milk from can
1 ½ tablespoons freshly squeezed lime juice
salt and pepper, to taste
Instructions
Heat oil in a medium saucepan.
Sauté onions until they soften and begin to become translucent.
Mix in red bell pepper and garlic. Continue cooking for a few minutes until pepper softens.
Add in shrimp, tomatoes (with juice from can), cilantro, cayenne pepper, and paprika. Cook at a gentle simmer just until the shrimp turns opaque - be careful to not overcook.
As soon a shrimp turn opaque, stir in the coconut milk. Continue cooking just until broth is reheated.
Remove the pan from the heat. Stir in the lime juice and season to taste with a bit of salt and pepper.
Divide into serving bowls and garnish with lime wedges and fresh cilantro.
Equipment
Buy Now → Notes
My favourite side for this dish is easy Thai coconut rice. Regular white rice makes a great side as well.
Nutrition
- Serving Size:
- Calories: 267
- Sugar: 3.5 g
- Sodium: 330.6 mg
- Fat: 17 g
- Carbohydrates: 7.1 g
- Protein: 24.8 g
- Cholesterol: 182.5 mg
Angie says
Made this last night for my husband and me. So delicious.
Asha says
Thanks Angie, so happy that you enjoyed it 🙂
Haley says
I've tried a few seafood stews in the past; but this one is the most favourable yet. Makes my mouth water just writing this. I could eat it everyday. Thank you so much for sharing.
Asha says
Thanks Haley, really appreciate the kind review 🙂
Paul Macek says
I added diced potatoes to the stew. Delicious!! Thanks
Asha says
Mmmmm that sounds like a great addition! 😊
Bernice says
As I'm reading this, I'm wishing I had thawed some shrimp! It sounds so delicious, I don't want to wait until tomorrow to make it.
Asha says
It is a very delicious dish indeed. Thank you 😋
Lily says
OMG this stew is incredible! Love the coconut milk in it. Served mine with some crusty sourdough - heaven!
Asha says
Sounds delicious, thanks for sharing 💕
Marie-Pierre Breton says
Brazil comes in force this year; there are so many lovely recipes coming from there that I didn't know! This one sounds dreamy and a bit ceviche style, a definite try!
Asha says
Thank you. Yes I agree, so many wonderful flavours come from Brazil.
Vanessa says
I always seem to have shrimp in the freezer. This was such a flavorful and delicious way to use them.
Asha says
That's a great thing to always have on hand. Thank you!
Fouzia says
This is an interesting stew so easy to make similar to an Indian curry. I want to try it out with the yuca plant purée to see the difference in taste. Thanks for sharing.
Asha says
Thanks! Yes its easy to make and quite delicious.
Sean says
Fantastic recipe, and wonderfully presented. Thanks for specifying how this version varies from the yuca-based ones. I'd be curious to try the two side-by-side. Perhaps I'll have to give it a go, as yuca is generally pretty easy for me to find where I am. Cheers!
Asha says
Thank you so much. Would love to hear about your results in this study 😄