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
1/4 small onion, diced small
1/2 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
1/2 teaspoon cayenne pepper
1/4 teaspoon paprika
3/4 cup (177 ml) coconut milk from can
1 1/2 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