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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

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.