Brazilian Moqueca de Camarão

A Tropical Delight for Your Tastebuds

Dive into a beautifully vibrant and aromatic Brazilian shrimp stew, infused with coconut milk and fresh herbs, capturing the essence of coastal Brazilian cuisine.

1 h 10 min
4
Intermediate

Ingredients

Shrimp Marinade

1 lb shrimp

peeled and deveined

2 cloves garlic

minced

1 lime

juiced

1 tsp paprika

Stew Base

2 tbsp olive oil

1 large onion

diced

1 red bell pepper

thinly sliced

1 yellow bell pepper

thinly sliced

3 tomatoes

chopped

1 can (14 oz) coconut milk

Seasoning

1 tbsp palm oil

or substitute with vegetable oil

1 tsp paprika

1/2 tsp cayenne pepper

Salt and pepper

to taste

Garnish

Fresh cilantro

chopped

Lime wedges

Preparation

Marinating the Shrimp

Combine Ingredients

Combine shrimp, minced garlic, lime juice, and paprika in a bowl.

Mix Well

Mix well to coat the shrimp evenly.

Marinate

Allow to marinate for 15-20 minutes.

Preparing the Vegetables

Heat Oil

Heat olive oil in a large pot over medium heat.

Sauté Onion

Add diced onion and sauté until translucent.

For extra flavor, grill the bell peppers before adding them to the stew.

Add Peppers and Tomatoes

Stir in the sliced bell peppers and chopped tomatoes.

Cooking Process

Veggie Sauté

Cook the onions until soft, then add peppers and tomatoes, stirring occasionally.

Simmering

Pour in the coconut milk and bring the stew to a gentle simmer.

Integrating Shrimp

Add marinated shrimp and seasoning, cook until shrimp are opaque and curled.

Avoid overcooking the shrimp; they should be just cooked through for optimal texture.

Plating & Serving

Brazilian Moqueca de Camarão

FaUtensils

Plating & Serving

Serve the moqueca in shallow bowls, garnished with fresh cilantro and lime wedges.

Sauce Pairings

Brazilian Vinaigrette

Diced tomatoes and peppers in vinegar

Fiery Hot Sauce

Adds an extra kick to the stew

Garnishes & Accompaniments

Chopped CilantroLime Wedges

Perfect Sides

Fluffy white rice

Farofa — toasted cassava flour mixture