A Weeknight Version of Brazilian Shrimp Moqueca
- Servings: 4
- Total Time: 30 minutes
- Effort Level: Simple
Brazil’s moqueca, a coconut-based seafood stew, is known for its balance of rich coconut milk, fresh herbs, and bright citrus. Our version, made with tender shrimp, keeps those essential flavors but uses ingredients that are easy to find, making it a practical way to bring this classic dish to the weeknight table.
The stew starts with sautéed onion, bell pepper, and garlic, then simmers briefly with fresh tomato and coconut milk to create a creamy, flavorful broth. Shrimp cook quickly right in the sauce, taking on the citrus and herb notes from fresh lime, scallions, and cilantro. Served over rice, it’s a simple coconut shrimp stew that captures the spirit of Brazil’s shrimp moqueca in a way that’s simple enough for everyday cooking.
Ingredient Notes and Substitutions
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- Shrimp – Use large shrimp (21 to 30 per pound) for the best balance of flavor and texture. They cook quickly but remain juicy in the coconut broth. Leave the tails on for presentation, or remove them for easier eating. If starting with frozen shrimp, thaw them completely and pat dry before cooking.
- Coconut milk – Full-fat coconut milk creates the smooth, creamy base that defines this stew. Light coconut milk can work, but the broth will be noticeably thinner. Shake the can well before opening to combine the cream and liquid.
- Olive oil – Traditional Brazilian moqueca is made with dendê oil (red palm oil), which contributes a distinctive color and flavor. Olive oil is a practical substitute and common pantry ingredient that most cooks have on hand.
- Red bell pepper – Red bell pepper adds sweetness and color to the stew. If you enjoy a slightly sharper pepper flavor, add a small amount of green bell pepper in addition, but keep it minimal so it doesn’t dominate the flavor.
- Lime juice – Freshly squeezed lime juice brightens the coconut broth and balances its richness. Bottled lime juice lacks the same fresh flavor, so squeezing a lime just before adding it to the stew makes a noticeable difference.
- Scallions – While not traditional in every version of shrimp moqueca, a handful of scallions adds a mild onion note and a little color at the end of cooking. They complement the sweeter aromatics in the stew without overpowering the shrimp.
- Cilantro – Fresh cilantro gives the stew its herbaceous finish and pairs naturally with coconut and lime. If you’re not a fan, flat-leaf parsley can be used instead, though it will produce a milder, slightly different flavor profile.
Prep Overview
How to Make Brazilian Shrimp Stew in 30 Minutes
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
This shrimp stew comes together quickly once all ingredients are prepper. Begin by sautéing the onion in olive oil until it softens, then add the bell pepper and garlic to build the base flavor of the stew. Fresh tomato goes in next and cooks briefly before coconut milk is added to create the broth.
Once the coconut milk comes to a gentle simmer, the shrimp are added directly to the sauce. Because shrimp cook very quickly, they only need a short time in the hot liquid to turn pink and opaque. Cooking them right in the coconut broth allows them to absorb the citrus and herb flavors that are added toward the end of the dish.
Lime juice, scallions, and cilantro are added in stages at the end of cooking so their fresh flavor stands out. Lime juice brightens the coconut broth, scallions contribute a mild, sweet onion note, and cilantro is stirred in off the heat to preserve its color and herbaceous flavor.
Tested Tips
- Prep ingredients before you start cooking: This stew cooks quickly once it’s underway, so having the shrimp cleaned and the vegetables chopped ahead of time keeps everything from overcooking.
- Don’t overcook the shrimp: Shrimp cook very fast in simmering liquid and only need a couple of minutes to turn pink and opaque. Leaving them in the broth too long could toughen them.
- Add lime juice and scallions at the end of cooking: These ingredients are meant to provide fresh flavor and brightness, so adding them late in the cooking process keeps them from losing their impact.
- Stir in the cilantro off the heat: Fresh herbs can dull quickly when exposed to heat. Adding cilantro right before plating preserves both its color and its fresh, herbal flavor.
Serving Suggestions
This coconut shrimp stew is traditionally served over steamed rice, to absorb the flavorful sauce. White or brown rice both work well, or try mixing half regular rice and half riced cauliflower for a lighter option that still soaks up all the rich flavors.
More Globally-Inspired Shrimp Dinners
If you love the bright flavors in this Brazilian coconut shrimp stew, we have other shrimp dishes worth exploring. Spicy Shrimp Ramen Soup pairs tender shrimp with noodles, crisp vegetables, and a deeply savory broth with bold Asian flavors; Shrimp Pasta Primavera combines sautéed shrimp, white wine garlic sauce, and crisp-tender vegetables in a balanced one-pan pasta; and Shrimp Tacos with Sweet Plantains layer spicy shrimp, caramelized plantains, crunchy slaw, and a creamy lime drizzle for a vibrant taco night option.
Brazilian Coconut Shrimp Stew
Ingredients
- 2 tablespoons olive oil
- 1/4 cup onion, diced
- 1 small red bell pepper, cored, seeded, and cut into 1/2-inch dice
- 2 cloves garlic, minced
- 1 medium tomato, peeled, seeded and diced
- Salt and freshly ground black pepper
- 14 ounces unsweetened coconut milk
- 1 pinch cayenne
- 1-1/2 lbs jumbo shrimp (21 to 30 per pound), peeled and deveined
- 2 tablespoons freshly squeezed lime juice
- 4 scallions, chopped
- 4 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a sauté pan over medium heat. Add the onion and sauté until softened, about 2 to 3 minutes.
- Add the diced bell pepper and continue cooking until it begins to soften, 3 to 4 minutes more. Stir in the garlic and cook just until fragrant, about 1 minute.
- Add the diced tomato and stir to combine. Cook for about 1 minute, then season lightly with salt and freshly ground black pepper.
- Stir in the coconut milk and add a pinch of cayenne. Bring the mixture to a gentle simmer.
- Add the shrimp and cook until pink and opaque, 2 to 3 minutes.
- Stir in the lime juice and taste, adjusting the seasoning with additional salt and pepper if needed. Add the scallions and cook for about 1 minute more.
- Remove the pan from the heat and stir in the cilantro.
- To serve, spoon steamed white rice into individual bowls, top with shrimp, and ladle the coconut sauce over the rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
