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Brazilian Moqueca de Camarão (Shrimp Stew)

For the Soup
 450 g large shrimp, peeled and deveined
 1 tbsp lime juice
 2 tbsp olive oil or dendê (palm) oil
 1 medium onion, thinly sliced
 1 red bell pepper, thinly sliced
 1 yellow bell pepper, thinly sliced
 2 cloves garlic, minced
 2 medium tomatoes, diced
 1 cup coconut milk
 ½ cup fish stock or water
 ½ tsp paprika or annatto powder
 Salt and black pepper, to taste
 ½ bunch 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!