Table of Contents
This Brazilian shrimp stew is inspired by moqueca de camarão, a coastal classic from the northeastern state of Bahia. When my husband traveled there for work, he’d go straight for the moqueca de camarão every time. One trip, he had it three days in a row (not his best decision, but he has no regrets).
Traditional moqueca is made with dendê oil (red palm oil), which gives it richness and that signature golden-orange color. It adds richness, but it’s also high in saturated fat. In this version, I skip it and use olive oil instead to keep things lighter and more in line with the Mediterranean Diet.
There’s still some saturated fat from the coconut milk, but it’s plant-based and contains lauric acid, which may support heart and immune health in moderation. I recommend using full-fat coconut milk here—it gives the dish body and depth without needing anything else.
If you do want to replicate that final flourish of dendê, a light drizzle of chili-infused olive oil does the trick with a similar red hue and added warmth. (Here’s how to make chili oil, if you’re curious.)
Brazilian Shrimp Stew Ingredients
Here’s what you’ll need to make this shrimp moqueca recipe and what each ingredient brings to the dish.
- Shrimp: Large shrimp (16–20 count per lb) hold up well in the stew, but smaller shrimp work too—just keep an eye on the cooking time.
- Lime juice: Adds bright acidity and tenderizes the shrimp slightly.
- Olive oil: A heart-healthy replacement for dendê oil, with a more neutral flavor.
- Garlic: Split between the marinade and the stew for layers of flavor.
- Salt & pepper: Essential for seasoning the shrimp and vegetables.
- Onion: Adds natural sweetness as it cooks down.
- Bell peppers: Use a mix of red, orange, or yellow for color and mild flavor. They’re rich in vitamin C and antioxidants.
- Paprika & crushed red pepper flakes: Add gentle warmth and depth.
- Tomatoes: Fresh and juicy, they help form the stew’s base and are a source of lycopene.
- Scallions: Mellow and sweet when cooked, they round out the aromatic base.
- Coconut milk: Use full-fat for the best flavor and texture. It provides healthy fats and helps emulsify the broth.
- Cilantro: A bright finish—unless it’s not your thing. In that case, toss on a bit of parsley for a pop of green.
How to Make this Moqueca Recipe
This shrimp moqueca comes together in one pot with just a few simple steps. Here’s how to make it:
- Marinate the shrimp with lime juice, olive oil, garlic, salt, and pepper. Let it sit for up to 30 minutes max.
- Sauté onion and peppers in olive oil until softened, about 10 minutes.
- Add garlic, paprika, and pepper flakes, then stir in tomatoes, scallions, and salt.
- Pour in the coconut milk and bring to a gentle boil.
- Add the shrimp, cover, and simmer until opaque and fully cooked—about 6 minutes.
- Stir in cilantro and serve with a squeeze of lime juice. A drizzle of chili oil is optional for extra color and richness.
Advance Prep & Storage
- Make-ahead: You can prep the vegetables in advance, but don’t marinate the shrimp for longer than 30 minutes—it’ll start to cure like ceviche.
- Storage: Leftovers keep for up to 2 days in the fridge.
- Reheating: Warm gently over low heat on the stove. Avoid boiling or the shrimp will overcook.
FAQ
Can I use light coconut milk?
You can, but I don’t recommend it. “Light” coconut milk is just regular coconut milk diluted with water and often thickened with gums or additives. It’s more processed and doesn’t bring the same richness or mouthfeel to the stew.
What can I serve with moqueca?
White rice is traditional, but for a more Mediterranean Diet–friendly option, try brown rice, farro, or quinoa.
What if I don’t like cilantro?
I’d say: more for the rest of us. But yes, you can swap in flat-leaf parsley for a bit of color.
Is chili oil traditional?
Not exactly—but it’s a clever stand-in for the red color and richness of dendê oil. It’s used as a finishing touch, just like dendê, and adds a nice pop of flavor if you’re in the mood.
Can I use smaller shrimp?
Absolutely. Just keep an eye on them—they’ll cook in less time, maybe just 3–4 minutes in the stew.
Try These Other Recipes
Shrimp with Coconut Cauliflower Rice and Mango Salsa
Brazilian Shrimp Stew with Coconut Milk (Moqueca de Camarão)
Equipment
Ingredients
- 1 lb large shrimp 16-20 count per lb, shelled & cleaned
- 3 tbsp lime juice freshly squeezed
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced divided
- 1/2 tsp kosher salt divided
- 1/4 tsp freshly ground black pepper
- 1 onion sliced
- 3 bell peppers multi colored: red, orange or yellow, seeded and thinly sliced
- 2 tsp sweet paprika
- 1/4 tsp crushed red pepper flakes
- 1 cup fresh tomatoes diced
- 2 scallions
- 1 can coconut milk 13.5 oz can
- 1/4 cup fresh cilantro chopped
Instructions
- In a medium bowl, toss the shrimp with lime juice, 1 tablespoon of olive oil, half of the garlic, ¼ teaspoon salt, and the black pepper. Let marinate for 15 to 30 minutes while you prepare the other ingredients.
- Heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the sliced onion and bell peppers and cook until softened, about 10 minutes.
- Add the remaining garlic, paprika, and red pepper flakes. Cook for about 30 seconds, just until fragrant.
- Stir in the diced tomatoes, scallions, and remaining ¼ teaspoon salt. Cook for 2 to 3 minutes, then pour in the coconut milk. Bring to a gentle boil.
- Nestle the shrimp into the stew and gently toss to combine. Return to a gentle boil, then reduce the heat to low, cover, and simmer until the shrimp are opaque and fully cooked, about 6 minutes.
- Stir in the chopped cilantro. Serve hot with a squeeze of lime juice.
Notes
- Don’t over-marinate the shrimp: Lime juice can “cook” the shrimp if left too long—30 minutes is the max.
- Coconut milk: Use full-fat coconut milk for best flavor and texture. “Light” coconut milk is just watered down and often contains gums.
- Cilantro substitute: If you’re not a fan of cilantro, chopped flat-leaf parsley works well for color and freshness.
- Optional finish: For a touch of heat and richness reminiscent of traditional dendê oil, add a drizzle of homemade chili oil when serving.
- Rice options: White rice is traditional, but for a Mediterranean Diet–friendly meal, try brown rice, farro, or quinoa.
Moqueca de camarao (shrimp) was my favorite meal when I was working in Salvador in Brazil. I ATE IT AS OFTEN AS POSSIBLE IN AS MANY BRAZILIAN RESTAURANTS SPECIALIZING IN MOQUECA AS POSSIBLE. I may not be from Salvador, Brazil, but I am kind of an expert in how it should taste. THIS RECIPE IS THE HEALTHIEST AND BEST TASTING VERSION I HAVE EVER HAD!