Serves 6
75 min
Shrimp Moqueca (Brazilian Coconut-Shrimp Stew)
Recipe GLPR64c918ad677396
A vibrant Brazilian coastal stew featuring succulent large shrimp simmered in a fragrant coconut-tomato broth infused with dendê oil, roasted garlic, and fresh aromatics. Scotch bonnet chile adds subtle heat while lime juice brightens the rich, creamy sauce. This restaurant-quality dish balances warm spices with bright citrus and herbaceous cilantro, creating a dish that's both comforting and elegant—perfect served over fluffy white rice with lime wedges.
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Ingredients
2 pounds large (21–30-count) peeled and deveined raw shrimp, tail-on
2 tablespoons fresh lime juice, plus lime wedges for serving
3 garlic cloves, minced
2 teaspoons kosher salt, divided
2 tablespoons dendê oil
1 small yellow onion, finely chopped
1/2 red bell pepper, finely chopped
6 scallions, white and light green parts only, finely chopped
6 fresh or canned plum tomatoes, drained and finely chopped
1/2 cup unsweetened canned coconut milk
1/4 cup tomato sauce
1 Scotch bonnet chile or habanero chile, halved and seeded
1 tablespoon finely chopped fresh cilantro, for garnish
Cooked white rice, for serving
Directions
In a large bowl, combine the raw shrimp with 1 teaspoon of kosher salt, the minced garlic, and 2 tablespoons of fresh lime juice. Toss gently to coat, then set aside to marinate at room temperature for 15–20 minutes.
Heat the dendê oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion, red bell pepper, and scallions. Sauté, stirring frequently, for 5–7 minutes until the vegetables begin to soften and the onion becomes translucent.
Stir in the chopped plum tomatoes and tomato sauce. Cook for 3–4 minutes, stirring occasionally, until the tomatoes release their juices and the mixture becomes fragrant and slightly thickened.
Pour in the unsweetened coconut milk and gently stir to combine. Add the halved and seeded Scotch bonnet chile. Bring the mixture to a gentle simmer over medium heat. Taste and adjust seasoning with the remaining 1 teaspoon of kosher salt as needed.
Add the marinated shrimp and any accumulated liquid from the bowl to the simmering broth. Reduce the heat to medium and cook uncovered for 8–10 minutes, stirring occasionally and gently, until the shrimp turn opaque and reach an internal temperature of 145°F. Do not overcook, as shrimp toughens quickly.
Remove the pot from the heat and carefully remove the halved Scotch bonnet chile with a spoon (discard it or keep it for garnish if desired). Taste the stew and adjust seasoning with additional salt if necessary.
Ladle the shrimp moqueca into shallow bowls, ensuring each serving receives plenty of shrimp and rich broth. Garnish generously with fresh chopped cilantro. Serve immediately alongside cooked white rice, with fresh lime wedges on the side for squeezing.
