Brazilian Coconut Shrimp Stew
This Brazilian coconut shrimp stew, inspired by moqueca de camarão, simmers shrimp in creamy coconut milk with tomato, red bell pepper, garlic, lime, and fresh herbs. It’s a 30-minute stovetop dish with bright, balanced flavor.
Servings: 4 servings
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
Calories: 412 | Total Fat: 31g | Cholesterol: 183mg | Sodium: 301mg | Carbohydrates: 11g | Fiber: 4g | Sugar: 6g | Protein: 26g