Moqueca de Camarão: The Brazilian Shrimp Coconut Stew
A rich and comforting Brazilian shrimp stew made with coconut milk, peppers, and fresh herbs. Inspired by the classic moqueca de camarão from Bahia, this one-pot dish brings bold flavor and a taste of Brazil to your kitchen — all in under 45 minutes.
Equipment
- Large sauté pan or Dutch oven
- Wooden spoon
- Knife + cutting board
- Small bowl (for marinating shrimp)
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 available)
- 1 medium onion, thinly sliced
- 1 bell pepper (red or yellow), thinly sliced
- 1 medium tomato, chopped
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
- 2 tsp chopped cilantro, plus more for garnish
- 1 tbsp tomato paste (optional for richness)
- Lime wedges, for serving
Instructions
Marinate the shrimp:
- In a bowl, combine shrimp, lime juice, half the minced garlic, and a pinch of salt. Set aside while prepping other ingredients (10–15 minutes).
Sauté the aromatics:
- Heat olive oil or dendê oil in a large pan. Add onion and bell pepper. Cook 5–6 minutes until softened. Add remaining garlic and paprika. Stir for 30 seconds.
Add tomatoes + coconut milk:
- Stir in the chopped tomato and tomato paste (if using). Pour in coconut milk. Bring to a gentle simmer and season with salt, pepper, and chili flakes.
Cook the shrimp:
- Add marinated shrimp and cover. Cook for 4–5 minutes, or until shrimp are just pink and curled. Don’t overcook.
Finish + serve:
- Stir in chopped cilantro. Taste and adjust seasoning. Serve hot with lime wedges and your choice of rice or cauliflower rice.
Video
Notes
- Use dendê oil if you want a traditional Bahian flavor — start with 1 tbsp.
- Add more chili if you like it spicy 🌶️
- This dish tastes even better the next day — perfect for make-ahead meals.
- Try swapping shrimp for chunks of white fish or mixed seafood.