A beloved dish from the northeastern coast of Brazil, Moqueca de Camarão is a fragrant shrimp stew simmered in a rich coconut milk and tomato broth, layered with the warmth of peppers, onions, garlic, and fresh cilantro. This dish is traditionally served with white rice and farofa (toasted cassava flour), creating a comforting yet vibrant main course with tropical flair.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
For the Soup
450glarge shrimp, peeled and deveined
1tbsplime juice
2tbspolive oil or dendê (palm) oil
1medium onion, thinly sliced
1red bell pepper, thinly sliced
1yellow bell pepper, thinly sliced
2clovesgarlic, minced
2medium tomatoes, diced
1cupcoconut milk
½cupfish stock or water
½tsppaprika or annatto powder
Salt and black pepper, to taste
½bunch fresh cilantro, chopped (plus more for garnish)
1 lime, cut into wedges (for garnish)
Marinate the Shrimp
1
In a bowl, toss shrimp with lime juice, salt, and pepper. Let it marinate for 10–15 minutes while prepping other ingredients.
Sauté the Aromatics
2
Heat oil in a deep skillet or clay pot over medium heat. Sauté onions and peppers until softened (5 minutes). Add garlic and cook until fragrant.
Build the Broth
3
Stir in tomatoes and cook for 2–3 minutes until they start to break down. Add coconut milk, fish stock, and paprika. Simmer gently for 5–7 minutes.
Add the Shrimp
4
Nestle the shrimp into the simmering broth and cook for 4–5 minutes until they’re pink and just cooked through.
Finish & Garnish
5
Stir in chopped cilantro, adjust seasoning, and remove from heat. Serve hot with lime wedges.
Serving Suggestions
6
Serve with steamed jasmine or basmati rice
Add farofa on the side for an authentic touch
A crisp white wine like Sauvignon Blanc or a Caipirinha cocktail pairs beautifully!
Ingredients
For the Soup
450glarge shrimp, peeled and deveined
1tbsplime juice
2tbspolive oil or dendê (palm) oil
1medium onion, thinly sliced
1red bell pepper, thinly sliced
1yellow bell pepper, thinly sliced
2clovesgarlic, minced
2medium tomatoes, diced
1cupcoconut milk
½cupfish stock or water
½tsppaprika or annatto powder
Salt and black pepper, to taste
½bunch fresh cilantro, chopped (plus more for garnish)
1 lime, cut into wedges (for garnish)
Directions
Marinate the Shrimp
1
In a bowl, toss shrimp with lime juice, salt, and pepper. Let it marinate for 10–15 minutes while prepping other ingredients.
Sauté the Aromatics
2
Heat oil in a deep skillet or clay pot over medium heat. Sauté onions and peppers until softened (5 minutes). Add garlic and cook until fragrant.
Build the Broth
3
Stir in tomatoes and cook for 2–3 minutes until they start to break down. Add coconut milk, fish stock, and paprika. Simmer gently for 5–7 minutes.
Add the Shrimp
4
Nestle the shrimp into the simmering broth and cook for 4–5 minutes until they’re pink and just cooked through.
Finish & Garnish
5
Stir in chopped cilantro, adjust seasoning, and remove from heat. Serve hot with lime wedges.
Serving Suggestions
6
Serve with steamed jasmine or basmati rice
Add farofa on the side for an authentic touch
A crisp white wine like Sauvignon Blanc or a Caipirinha cocktail pairs beautifully!
