Brazilian Shrimp Stew
Transport your taste buds to the vibrant coasts of Brazil with this irresistible Brazilian Shrimp Stew, or "Moqueca de Camarão." Packed with succulent shrimp marinated in fresh lime juice, this one-pot seafood delight features a rich, creamy base of unsweetened coconut milk infused with aromatic garlic, sweet bell peppers, and juicy tomatoes. A touch of dendê oil (optional but authentic) lends a distinctive golden hue and nutty depth, while cilantro adds a fresh, zesty finish. Perfectly spiced with a hint of cayenne and served over fluffy white rice, this dish strikes the perfect balance between comforting and exotic. Quick to prepare in under 45 minutes, this Brazilian classic is an ideal choice for a flavorful weeknight dinner or an impressive weekend feast.
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 2 tablespoons Lime juice (freshly squeezed)
- 3 tablespoons Olive oil
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 medium Red bell pepper (thinly sliced)
- 1 medium Yellow bell pepper (thinly sliced)
- 2 medium Tomatoes (diced)
- 1 can (13.5 oz) Coconut milk (unsweetened)
- 1 tablespoon Dendê oil (palm oil, optional)
- 0.25 cup Cilantro (fresh, chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 2 cups Cooked white rice (for serving)
Instructions
In a medium-sized bowl, toss the shrimp with the lime juice and a pinch of salt. Set aside to marinate while preparing the stew.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced red and yellow bell peppers to the skillet and cook for 5 minutes, stirring occasionally, until the peppers begin to soften.
Add the diced tomatoes, salt, black pepper, and optional cayenne pepper to the skillet. Stir well and let the mixture simmer for 5 minutes until the tomatoes begin to break down.
Pour in the coconut milk and optional dendê oil, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.
Add the marinated shrimp to the skillet, spreading them evenly in the sauce. Simmer for 5-7 minutes, or until the shrimp turn pink and are fully cooked.
Remove the skillet from heat and stir in the chopped cilantro. Adjust seasoning with additional salt and pepper, if needed.
Serve the Brazilian Shrimp Stew hot with cooked white rice on the side. Garnish with extra cilantro, if desired.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 31.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2332 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
