Moqueca De Camarão Brazilian Shrimp Stew
A vibrant, fragrant Brazilian seafood stew made with shrimp, coconut milk, and dendê oil.
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Ingredients
- 1 1/2 lbs Large shrimp, peeled and deveined
- 2 tbsp Lime juice
- 14 oz Full-fat coconut milk
- 2 tbsp Dendê oil (Red Palm Oil)
- 2 medium Bell peppers (red and yellow), sliced
- 1 large Onion, thinly sliced
- 3 medium Tomatoes, sliced into rounds
- 4 cloves Garlic, minced
- 1/2 cup Fresh cilantro, chopped
- 1 tsp Paprika
- 1/2 tsp Malagueta pepper or red chili flakes(optional)
Instructions
- 1
Toss the shrimp with lime juice, minced garlic, salt, and pepper; let marinate for 15 minutes.
- 2
In a large clay pot or heavy-bottomed skillet, heat the dendê oil over medium heat.
- 3
Layer half of the sliced onions, bell peppers, and tomatoes at the bottom of the pot.
- 4
Place the marinated shrimp in an even layer over the vegetables.
- 5
Top the shrimp with the remaining onions, peppers, and tomatoes, then sprinkle with paprika and chili flakes.
- 6
Pour the coconut milk over the layers and bring to a gentle simmer.
- 7
Cover and cook for 10-12 minutes until the vegetables are tender and the shrimp are pink and opaque.
- 8
Garnish generously with fresh cilantro and serve immediately over white rice.
Nutrition per Serving
420
Calories
34g
Protein
14g
Carbs
28g
Fat
4g
Fiber
6g
Sugar
680mg
Sodium
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