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.
In a bowl, toss shrimp with lime juice, salt, and pepper. Let it marinate for 10–15 minutes while prepping other ingredients.
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.
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.
Nestle the shrimp into the simmering broth and cook for 4–5 minutes until they’re pink and just cooked through.
Stir in chopped cilantro, adjust seasoning, and remove from heat. Serve hot with lime wedges.
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Serve with steamed jasmine or basmati rice
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Add farofa on the side for an authentic touch
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A crisp white wine like Sauvignon Blanc or a Caipirinha cocktail pairs beautifully!
Ingredients
Directions
In a bowl, toss shrimp with lime juice, salt, and pepper. Let it marinate for 10–15 minutes while prepping other ingredients.
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.
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.
Nestle the shrimp into the simmering broth and cook for 4–5 minutes until they’re pink and just cooked through.
Stir in chopped cilantro, adjust seasoning, and remove from heat. Serve hot with lime wedges.
-
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!