Low-Carb Brazilian Stew: Moqueca de Camarão
A rich, coconut-based Brazilian shrimp stew made low-carb. Bold, clean, and ready in 40 minutes — no grains, just pure flavor.
Equipment
- Large pan or Dutch oven
- Knife + cutting board
- Wooden spoon
- Bowl for marinating
Ingredients
- 1 lb 450g large shrimp, peeled and deveined
- Juice of 1 lime
- 3 garlic cloves minced
- 1 tbsp olive oil or dendê oil if low-carb purist
- 1 medium onion thinly sliced
- 1 bell pepper sliced (red or yellow)
- 1 medium tomato chopped (or 4 cherry tomatoes)
- 1 can 13.5 oz full-fat coconut milk
- 1 tsp paprika
- ½ tsp red pepper flakes optional
- Salt & pepper to taste
- 2 tbsp chopped cilantro
- Lime wedges for garnish
Instructions
- Marinate shrimp: Combine shrimp, lime juice, half the garlic, and a pinch of salt. Let sit while prepping veggies (10–15 min).
- Sauté aromatics: Heat olive oil in a large pan. Cook onion and bell pepper for 5–6 minutes until soft. Add remaining garlic and paprika.
- Add coconut & tomato: Stir in chopped tomato and coconut milk. Bring to a gentle simmer. Add chili flakes if using. Season to taste.
- Cook shrimp: Add shrimp. Cover and simmer until they’re pink and just curled (4–5 min).
- Finish: Stir in chopped cilantro. Rest 5–10 min off heat. Serve hot with lime wedges and low-carb sides like cauliflower rice.
Notes
- Use full-fat coconut milk for keto benefits.
- Cauliflower rice, steamed spinach, or zucchini noodles make perfect low-carb sides.
- Don’t overcook the shrimp — watch for that pink pop and slight curl.
- Want spice? Add a chili or two at step 3 🌶️