Moqueca De Camarao Shrimp Stew Brazil
Dive into the vibrant flavors of Brazil with this mouthwatering Moqueca de Camarão, a rich and creamy shrimp stew perfect for seafood lovers. Featuring succulent shrimp marinated in zesty lime juice, this traditional Brazilian dish combines colorful bell peppers, juicy tomatoes, and aromatic garlic in a silky coconut milk base with a touch of smoky paprika. For an authentic twist, palm oil infuses the stew with a distinct and hearty flavor, while fresh cilantro adds a burst of freshness. Ready in just 40 minutes, this comforting seafood recipe is perfect served over fluffy rice and offers a delightful balance of savory, tangy, and subtly spicy notes. Whether you’re exploring Brazilian cuisine or craving a tropical escape, this easy Moqueca de Camarão recipe promises to bring a taste of vibrant South American traditions right to your table.
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Recipe Information
Ingredients
- 500 grams shrimp (peeled and deveined)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 large onion (finely chopped)
- 4 garlic cloves (minced)
- 1 medium bell pepper (thinly sliced, any color)
- 3 medium ripe tomatoes (diced)
- 400 ml coconut milk (unsweetened)
- 1 tablespoon palm oil (or vegetable oil)
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional, for heat)
- 4 servings rice (cooked, for serving)
Instructions
In a bowl, combine the shrimp, lime juice, and 1/2 teaspoon of kosher salt. Mix well, cover, and let marinate for 10 minutes.
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onions and sauté until soft and translucent, about 3–4 minutes.
Add the minced garlic, bell pepper, and diced tomatoes. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and fragrant.
Stir in the paprika, black pepper, and optional red pepper flakes. Cook for another minute to allow the spices to bloom.
Pour in the coconut milk and add the remaining 1/2 teaspoon of kosher salt. Stir well and bring the mixture to a gentle simmer.
Add the palm oil (or vegetable oil, if substituting) for an authentic flavor. Stir to combine.
Gently add the marinated shrimp to the skillet. Let the shrimp cook in the stew for 5–7 minutes until they turn pink and are fully cooked through.
Taste and adjust seasoning if necessary. Stir in the chopped cilantro just before serving for a burst of freshness.
Serve the Moqueca de Camarão hot over freshly cooked rice. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 1624 mg | 71% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 25.9 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 385 mg | 30% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3296 mg | 70% | |
*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.
