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Coconut Shrimp Stew ~ Moqueca de Camarão

June 2, 2022 by Carrie Tyler 9 Comments

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Coconut Shrimp Stew or Moqueca de Camarão, is a delicious traditional dish in Brazil. It's a creamy stew with coconut milk and vegetables.

Coconut Shrimp Stew or Moqueca de Camarão, in a bowl with a spoon.  It's a delicious traditional dish in Brazil. It's a creamy stew with coconut milk and vegetables.

This Coconut Brazilian Shrimp Stew recipe is inspired by Moqueca de Camarão, which is one of the many traditional delicious recipes in Brazil. It's a thick and creamy stew with coconut milk, chunks of hearty vegetables and succulent shrimp.

It starts with the shrimp that are perfectly seared to give the dish it's base flavor. Then garlic, onion, and green pepper are added for aromatics and deep flavor. The seasonings, as with most Brazilian food, are simple but flavorful. Cumin, cilantro, and lime juice bring smoky and acidic notes. Finally diced tomatoes, coconut milk, and broth give the stew it's creamy, tangy, and full finish. Serve this easy shrimp stew with Brazilian Rice and it's a wonderful dinner!

I do want to acknowledge that traditional Moqueca uses a shrimp or fish stock that cooks for hours using shrimp shells or fish and aromatics. My version definitely takes a couple shortcuts, such as using store bought stock or broth so you can make it anytime you want!

Background

Moqueca is a traditional Brazilian dish usually made with seafood. It can have a variety of fish and/or shellfish, such as shrimp. I first tried Moqueca at A Vista Restaurante, the rooftop restaurant in the Sao Paulo Museum of Modern Art.

There are two versions of Moqueca in Brazil and this recipe is a combination or inspiration from both of them. First, there is Moqueca Baiana (from the state of Bahia, Brazil) that was influenced by African and Portuguese cuisines by adding dendê oil (a red palm oil) and coconut milk, respectively. Second, there is Moqueca Capixaba, which is a combination of Brazilian and Portuguese cuisine and is made with lighter oils, such as extra-virgin olive oil, instead of dendê oil.

Coconut Shrimp Stew or Moqueca de Camarão, in a pan with a spoon. It's a delicious traditional dish in Brazil. It's a creamy stew with coconut milk and vegetables.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

Ingredients and Swaps for Brazilian Shrimp Stew

Shrimp and Vegetables

  • Raw shrimp, 26-30/lb (peeled, deveined, tail removed) - You can buy frozen or fresh shrimp. To save time, buy deveined and no shells. If you use frozen large shrimp, you want to thaw them in the fridge overnight or under running (not standing) cold water.
  • Coconut oil or olive oil - Coconut oil adds even more fantastic coconut flavor. You can substitute with olive oil or vegetable oil. You can also use Azeite de dendê, Palm Oil, for deeper flavor and orange color.
  • Fresh Garlic cloves, minced – Fresh is best when it comes to garlic, but you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it!
  • Medium Onion diced - You need about ½ of a medium-size onion or 1 small onion. You can substitute with white onion, red onion, shallot, or even scallions, green or spring onions.
  • Green bell pepper diced - Green pepper is a common ingredient in Brazilian stews, but you can substitute any bell peppers, such as red bell pepper. Other mild peppers, such as poblanos would also work. Or hot peppers, such as jalapeno or red chilis.
  • Diced Tomatoes - I used canned diced tomatoes. I like the chunks of tomato that you get with diced. However, you can substitute in pureed, crushed, diced, or whole tomatoes that you crush with your hands. Tomato sauce will work too. You can also add a tablespoon of tomato paste for more deep flavor.

Other Ingredients

  • Ground Cumin - Cumin gives a wonderful, subtle smoky flavor. If you don't have cumin, you can substitute in smoked paprika or ground coriander.
  • Fresh cilantro chopped - In my personal opinion, there is no substitute for the vibrant flavor of fresh cilantro. However, if you do not have it, you can use parsley for the color or basil leave for the herby flavor.
  • Cayenne pepper - Cayenne gives just a slight kick to the recipe. You can substitute in your favorite hot sauce or red pepper flakes.
  • Coconut Milk, unsweetened - Not all coconut milks are created equal. Some brands will give you a grainy consistency and texture that is not appealing.  I used a whole can of coconut milk from A Taste of Thai, First Pressing, which is smooth and creamy and blends into the sauce evenly. If you don't have coconut milk, you can substitute in half and half or heavy cream.
  • Vegetable broth or Chicken broth - You can also use vegetable stock or chicken stock or of course seafood stock if you have it!
  • Lime Juice juice from 1 lime - The fresh lime zest gives such wonderful brightness to this dish. However, if you absolutely cannot get a lime, you can use lime juice or zest and juice from half of a lemon. Last resort, you can add a tablespoon of apple cider vinegar.
  • Cornstarch - This is the thickener in the sauce and is great because it can be mixed into cold liquid to dissolve and create a slurry. Then add it’s added to hot liquid to thicken it. It’s much easy than making a flour roux and saves lots of time and fuss!
  • Optional: You can add a bay leaf to impart more herby depth.

I recommend serving this Moqueca Shrimp Stew with white rice and Brazilian Rice is a perfect option.

Simple Equipment and Tools

I used a large skillet/frying pan for this Coconut Shrimp Stew. My 12″ Ceramic Pan was perfect for the quantity. You can also use a cast iron skillet.

However, you could also make it in the oven in a dutch oven or large saucepan or large pot. Especially if you double the quantities.

Oh, and mincing garlic is made super easy with a Garlic Press.

TIP: How to Make Brazilian Shrimp Stew Ahead

If you want to make this Moqueca recipe ahead of time, here is what I recommend. Shrimp is best when eaten freshly cooked. When reheated, it tends to get rubbery. Therefore, if you want to make the stew (without the shrimp) up to 4 days in advance, you can do that. Then, when you are ready to serve, sear the shrimp and transfer to a plate, as in the instructions. To the same pan or pot, add the premade stew and scrape up any of the shrimp bits left in the bottom. Bring the stew back up to a simmer and add the shrimp back in before serving.

How to Make this Coconut Shrimp Stew

To make this Brazilian shrimp stew recipe, start with the shrimp. Peel and clean the shrimp, if not already cleaned. Remove the vein (dark line along back of shrimp) and discard. Remove the tails as well.

2 images side-by-side showing how to pinch off the tail on raw shrimp for Coconut Shrimp Stew Recipe.

Season with Salt and Pepper.

Seasoned raw shrimp on paper towel for Coconut Shrimp Stew Recipe.

Peel and mince the garlic. Dice the onion. Dice the green pepper. Chop the cilantro. Cut the lime in half and juice it.

Mix the cornstarch and water to make a Slurry. This will be added to the sauce near the end, so set aside for now.

Heat the coconut or olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 minute on each side. Transfer the cooked shrimp to a plate. Cook them in batches so you don’t overcrowd the skillet.

Shrimp cooking in a skillet for Coconut Shrimp Stew Recipe.

To the same pan, add the onion, garlic, and the green pepper. Cook for 3-4 minutes until the onions are translucent.

Onions, green pepper, and garlic added to skillet for Coconut Shrimp Stew Recipe.

Add the broth, diced tomatoes, coconut milk (shaken vigorously in the can ir whisked to mix the liquids and the solids before adding), cornstarch slurry, Ground Cumin, Cayenne pepper, lime juice, and Fresh cilantro. Mix together.

Coconut milk, broth, and cilantro added to skillet for Coconut Shrimp Stew Recipe.

Mix and bring to a simmer over medium heat and cook for 6 to 7 minutes until slightly reduced and thickened.

All ingredients except for shrimp mixed together in a skillet for Coconut Shrimp Stew Recipe.

Finally, add the shrimp and any juices back to the stew and warm through for just 1-2 minutes. Serve with or without rice and garnish with fresh cilantro leaves. Enjoy!

Coconut Shrimp Stew or Moqueca de Camarão, in a pan on counter. It's a delicious traditional dish in Brazil. It's a creamy stew with coconut milk and vegetables.

Brazilian Shrimp Stew Recipe FAQs

Can I use any other milk in the Creamy Coconut Sauce?

The traditional Brazilian Moqueca dish uses coconut milk, but you can substitute with regular cows milk, plain unsweetened almond milk, half and half or heavy cream.

Can I make this Coconut Shrimp Stew Ahead and Reheat it?

This Coconut Brazilian Shrimp Stew is best when eaten right after you cook it. The good news is that this and most shrimp recipes are pretty quick cooking. First, scroll up to read my TIP for the best way to make this ahead. Shrimp is generally not great reheated as it tends to get overcooked and rubbery. If you do need to reheat them, do so on very low heat on the stove and remove from the heat immediately when they are warm.

Is this Moqueca Shrimp Stew Gluten Free?

This Coconut Shrimp stew recipe is gluten free with the ingredients listed. Check all packaging ingredient labels to ensure that it does not contain gluten.

Coconut Shrimp Stew or Moqueca de Camarão, in a bowl with a spoon. It's a delicious traditional dish in Brazil. It's a creamy stew with coconut milk and vegetables.

Be sure to check out the web story for this delicious Coconut Shrimp Stew!

Coconut Shrimp Stew or Moqueca de Camarão, in a bowl with a spoon. It's a delicious traditional dish in Brazil. It's a creamy stew with coconut milk and vegetables.

Coconut Shrimp Stew ~ Moqueca de camarão

Carrie Tyler
Coconut Shrimp Stew or Moqueca de Camarão in Portuguese, is a delicious traditional dish in Brazil. It's a thick and creamy stew with coconut milk, chunks of hearty vegetables and succulent shrimp. Shrimp are seared to give the dish it's base flavor, then garlic, onion, and green pepper are added for aromatics and deep flavor. Cumin, cilantro, and lime juice bring smoky and acidic notes. Finally diced tomatoes, coconut milk, and broth give the stew it's creamy, tangy, and full finish. Serve with Brazilian Rice and it's a wonderful dinner!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Brazilian
Servings 4 servings
Calories 427 kcal

Ingredients
  

  • 1 ½ lbs Raw shrimp, 26-30/lb (peeled, deveined, tail removed)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Salt (divided for shrimp and sauce)
  • 1 teaspoon Black Pepper (divided for shrimp and sauce)
  • 2 Cloves Garlic minced
  • 1 Medium Onion diced
  • 1 Green bell pepper diced
  • 14-15 ounces Diced Tomatoes 1 can
  • ½ teaspoon Ground Cumin
  • ¼ cup Fresh cilantro chopped
  • ½ teaspoon cayenne pepper
  • 1 cup Coconut Milk, unsweetened (I used A Taste of Thai, First Pressing)
  • ½ cup Vegetable broth or Chicken broth
  • 2 tablespoons Lime Juice juice from 1 lime
  • 2 teaspoons Cornstarch
  • ¼ cup Cold Water

Instructions
 

Prep-Ahead Steps

  • Peel and clean the shrimp, if not already cleaned. Remove the vein and discard. Remove the tails as well. Season with Salt and Pepper.
  • Peel and mince the garlic. Dice the onion. Dice the green pepper. Chop the cilantro. Cut the lime in half and juice it. Mix the cornstarch and water.

Cooking Steps

  • Heat the coconut or olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 minute on each side. Transfer the cooked shrimp to a plate. Cook them in batches so you don’t overcrowd the skillet.
  • To the same pan, add the onion, garlic, and the green pepper. Cook for 3-4 minutes until the onions are translucent.
  • Add the broth, diced tomatoes, coconut milk (shaken vigorously in the can ir whisked to mix the liquids and the solids before adding), cornstarch slurry, Ground Cumin, Cayenne pepper, lime juice, and Fresh cilantro. Bring to a simmer over medium-high heat and cook for 6 to 7 minutes until slightly reduced and thickened.
  • Finally, add the shrimp and any juices back to the stew and warm through for just 1-2 minutes. Serve with Brazilian Rice or by itself and garnish with fresh cilantro leaves. Enjoy!

Video

Notes

  1. Can I use any other milk in the Creamy Coconut Sauce?
    The traditional Brazilian Moqueca dish uses coconut milk, but you can substitute with regular cows milk, plain unsweetened almond milk, half and half or heavy cream.
  2. Can I make this Coconut Shrimp Stew Ahead and Reheat it?
    This Coconut Shrimp Stew is best when eaten right after you cook it. First, scroll up to read my TIP for the best way to make this ahead. Shrimp is generally not great reheated as it tends to get overcooked and rubbery. If you do need to reheat them, do so on very low heat on the stove and remove from the heat immediately when they are warm.
  3. Is this Moqueca Shrimp Stew Gluten Free?
    This Coconut Shrimp stew recipe is gluten free with the ingredients listed. Check all packaging ingredient labels to ensure that it does not contain gluten.
Keyword coconut stew, moqueca, shrimp, stew
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Reader Interactions

Comments

  1. Rodrigo

    October 20, 2022 at 2:35 am

    Didn't see the palm oil in the ingredients. Without it it's called Moqueca Capixaba (from the state of Espirito Santo).

    Reply
    • Derek Churchill

      December 03, 2022 at 8:37 pm

      Yes and the taste is not in my opinion the same as with dende oil !!!!!

      Reply
    • Tony Sousa

      January 04, 2023 at 9:30 am

      5 stars
      Simply delicious...

      Reply
      • Carrie Tyler

        January 04, 2023 at 8:02 pm

        Thanks, Tony! I'm so happy you like it 🙂

        Reply
  2. Sampa Choudhury

    May 15, 2023 at 6:22 am

    5 stars
    Hello from India. Your recipe with shrimp and coconut milk looks delicious. We also make a similar shrimp recipe named "Chingri malaikari" which goes very well with steamed rice. You can try it once.

    Reply
    • Carrie Tyler

      May 15, 2023 at 3:38 pm

      Hi Sampa, I definitely will try Chingri malaikari! Thank you for the recommendation 🙂

      Reply
  3. Chef Mimi

    September 19, 2023 at 7:44 pm

    This looks great! glad it’s a bit spicy!

    Reply
  4. Eileen Ross

    September 26, 2023 at 1:21 pm

    4 stars
    I made this last night and although my daughter loved it, my hubby said it was lacking a few things. It could have used more garlic, and a bit more thickener. I wonder if tapioca would have worked, as I sometimes use it in my beef stew and ground beef topping recipes. Also, the next time I make it I'll use fish stock instead of chicken. A wee bit more spice would have also been nice.

    Reply
  5. Dwayne Nys

    January 09, 2024 at 3:49 am

    I made this tonight for the first time. Loved the flavor. I traveled to Belo Oriente, Brazil for work about 20 years ago. This recipe seems to be missing some local spice but every place we had it, there was a difference. I used sweetened coconut flakes to thicken and add more coconut flavor. I will definitely make this again.

    Reply

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Hi there! I'm Carrie and a recent transplant with my family to São Paulo, Brazil from Hoboken, NJ! I am a recipe developer and author sharing my journey through Brazilian food recipes made super easy and delicious! Read more about me →

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