Get ready to experience the vibrant flavors of Brazil with this incredible Moqueca recipe! This traditional Brazilian Shrimp Moqueca (Coconut Stew) combines succulent shrimp, creamy coconut milk, and aromatic vegetables into a dish that’s both comforting and exotic. I’ve made this dish countless times, and it never fails to impress with its perfect balance of flavors and relatively simple preparation.
Ingredients
- 2 lbs large shrimp, peeled and deveined
- 3 limes, juiced
- 4 garlic cloves, minced
- 2 tablespoons dendê oil (red palm oil) or olive oil
- 1 large onion, sliced
- 2 red bell peppers, sliced
- 2 tomatoes, chopped
- 2 cans (14 oz each) coconut milk
- 2 tablespoons tomato paste
- 1 bunch fresh cilantro, chopped
- 2 teaspoons paprika
- Salt and pepper to taste
Instructions
- Start by marinating the shrimp in lime juice, half the minced garlic, salt, and pepper. Let it rest for 15 minutes while you prep other ingredients.
- Heat dendê oil (or olive oil) in a large, heavy-bottomed pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add bell peppers and remaining garlic, cooking for another 3-4 minutes until peppers start to soften.
- Stir in tomatoes, paprika, and tomato paste. Cook for 2-3 minutes until tomatoes begin to break down.
- Pour in the coconut milk and bring to a gentle simmer. Let it cook for 5 minutes to allow flavors to meld.
- Add the marinated shrimp and half of the cilantro. Cook for 5-7 minutes until shrimp turns pink and opaque.
- Season with salt and pepper to taste, garnish with remaining cilantro.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Recipe Notes
- If you can’t find dendê oil, olive oil works well as a substitute, though you’ll miss some of the traditional flavor.
- Don’t overcook the shrimp! They should just turn pink and opaque – overcooking will make them tough and rubbery.
- This stew is traditionally served over rice, but cauliflower rice makes a great low-carb alternative.
- The stew will actually taste better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra heat, add a diced jalapeño pepper with the bell peppers, or serve with your favorite hot sauce.
- If using frozen shrimp, make sure to thaw completely and pat dry before marinating.
- You can prepare all the vegetables ahead of time to make the cooking process smoother.
This Brazilian Shrimp Moqueca is perfect for both weeknight dinners and special occasions. The combination of coconut milk, fresh vegetables, and perfectly cooked shrimp creates a dish that’s both satisfying and impressive. Give it a try, and you’ll see why this traditional Brazilian stew has become beloved worldwide!
Brazilian Shrimp Moqueca (Coconut Stew)
This traditional Brazilian Shrimp Moqueca (Coconut Stew) combines succulent shrimp, creamy coconut milk, and aromatic vegetables into a dish that's both comforting and exotic.
Ingredients
- 2 lbs large shrimp peeled and deveined
- 3 limes juiced
- 4 garlic cloves minced
- 2 tablespoons dendê oil red palm oil or olive oil
- 1 large onion sliced
- 2 red bell peppers sliced
- 2 tomatoes chopped
- 2 cans 14 oz each coconut milk
- 2 tablespoons tomato paste
- 1 bunch fresh cilantro chopped
- 2 teaspoons paprika
- Salt and pepper to taste
Instructions
- Start by marinating the shrimp in lime juice, half the minced garlic, salt, and pepper. Let it rest for 15 minutes while you prep other ingredients.
- Heat dendê oil (or olive oil) in a large, heavy-bottomed pot over medium heat. Add onions and cook until softened, about 5 minutes.
- Add bell peppers and remaining garlic, cooking for another 3-4 minutes until peppers start to soften.
- Stir in tomatoes, paprika, and tomato paste. Cook for 2-3 minutes until tomatoes begin to break down.
- Pour in the coconut milk and bring to a gentle simmer. Let it cook for 5 minutes to allow flavors to meld.
- Add the marinated shrimp and half of the cilantro. Cook for 5-7 minutes until shrimp turns pink and opaque.
- Season with salt and pepper to taste, garnish with remaining cilantro.
