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.
How to make it
Prepare by dicing the onion and red bell pepper; and mincing the clove of garlic. 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.
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.
My favourite side to go with Brazilian shrimp stew is my easy Thai coconut rice. The flavours are so perfect together! Regular rice will make a great side as well. Or, enjoy it on its own for a delicious, low-carb meal.Print
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!
2 tablespoons olive oil
¼ small onion, diced small
½ red bell pepper, diced
1 clove garlic, minced
1 lb (453 g) raw shrimp, peeled and deveined
14 ounce (398 ml) can diced tomatoes with juice
3 tablespoons fresh cilantro, chopped
½ teaspoon cayenne pepper
¼ teaspoon paprika
¾ cup (177 ml) coconut milk from can
1 ½ tablespoon freshly squeezed lime juice
salt and pepper, to taste
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.
My favourite side for this dish is easy Thai coconut rice. Regular rice makes a great side as well.
- 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
Keywords: Brazilian shrimp stew, shrimp stew, Brazilian food, Moqueca de Camaroes