Brazilian Shrimp Stew Moqueca De Camaroes
Dive into the vibrant flavors of Brazil with **Moqueca De Camarões**, a creamy and aromatic shrimp stew that’s sure to transport your taste buds to the tropics. This traditional Brazilian dish combines succulent shrimp marinated in tangy lime juice, a medley of colorful bell peppers, and juicy tomatoes, all simmered in a luscious coconut milk base. Infused with fragrant garlic, paprika, and the option of authentic palm oil for a bold, golden hue, this one-pot recipe is both comforting and exotic. Ready in under an hour, it’s a perfect weeknight dinner served over fluffy white rice to soak up every drop of the rich sauce. Bursting with fresh cilantro and scallions, this gluten-free, dairy-free stew is a crowd-pleaser that delivers vibrant flavor and wholesome comfort in every bite.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 Yellow onion (large, finely chopped)
- 3 Garlic cloves (minced)
- 1 Red bell pepper (thinly sliced)
- 1 Yellow bell pepper (thinly sliced)
- 3 Tomatoes (chopped)
- 1 can Coconut milk (unsweetened)
- 1 cup Fish stock
- 2 tablespoons Palm oil (optional, for authenticity)
- 1 handful Fresh cilantro (chopped)
- 3 Scallions (green parts only, chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Paprika
- 0.25 teaspoons Red pepper flakes (optional)
- 2 cups Cooked white rice (for serving)
Instructions
In a medium bowl, toss the shrimp with lime juice, 1/2 teaspoon of salt, and black pepper. Set aside to marinate while you prepare the stew base.
Heat the olive oil in a large skillet or cast-iron pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the red and yellow bell peppers, cooking for 5 minutes until they begin to soften.
Mix in the chopped tomatoes, paprika, and red pepper flakes (if using). Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce.
Pour in the coconut milk and fish stock (substitute water if fish stock isn't available), stirring to combine. Bring the mixture to a gentle simmer over medium heat.
If using palm oil, stir it in at this stage to enhance the color and flavor.
Add the shrimp to the skillet, and cook for 5-7 minutes until they turn pink and are cooked through.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Stir in the fresh cilantro and scallions just before serving.
Serve the Brazilian Shrimp Stew hot, accompanied by steamed white rice to soak up the rich and flavorful sauce.
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 36.5 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 458 mg | 35% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4081 mg | 87% | |
*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.
