Brazilian Shrimp Stew with Coconut Milk

Brazilian shrimp stew with coconut milk is a Bahia-style take on moqueca, a coastal Brazilian stew built around seafood, peppers, tomatoes and herbs. Coconut milk makes the broth creamy, while lime and cilantro keep it bright; regional moqueca recipes vary, and some versions use different oils or omit coconut milk.

Ingredients

1½ lb (680 g) large raw shrimp, peeled and deveined
1 tsp (5 g) fine salt
½ tsp (1 g) ground black pepper
1 tbsp (15 ml) lime juice, plus lime wedges for serving
1 tbsp (15 ml) dendê oil (Brazilian red palm oil)
1 tbsp (15 ml) olive oil
1 medium yellow onion, about 1 cup (150 g), thinly sliced
1 medium red bell pepper, about 1 cup (150 g), thinly sliced
1 medium green bell pepper, about 1 cup (150 g), thinly sliced
3 garlic cloves, about 1 tbsp (9 g), finely chopped
2 medium ripe tomatoes, about 2 cups (300 g), chopped
½ tsp (1 g) ground cumin
½ tsp (1 g) sweet paprika
1 bay leaf (about 0.2 g)
¼ tsp (0.5 g) red pepper flakes, optional
1 can full-fat coconut milk, 13.5 oz (400 ml), well shaken
½ cup (120 ml) seafood or vegetable broth, preferably low-sodium
½ cup (15 g) loosely packed chopped fresh cilantro leaves and tender stems

Instructions

Prepare the shrimp and vegetables. Pat the shrimp dry with paper towels so excess water does not thin the stew. Put them in a bowl and season with the salt, black pepper and 1 tablespoon (15 ml) lime juice. Slice the onion and peppers, chop the garlic and tomatoes, and measure out the remaining ingredients. Keep the shrimp refrigerated while you start the sauce if your prep takes a few minutes.
Soften the onion. Set a wide, heavy-bottomed pot or deep skillet over medium heat. Add the dendê oil and olive oil. When the oil is warm, add the onion and cook for about 4 minutes, stirring now and then, until it begins to soften and turn translucent. Adjust the heat if the edges start browning; the aim is a gentle, savory base rather than crisp onion.
Cook the peppers. Add the red and green bell peppers and cook for 4 minutes, stirring occasionally. They should soften slightly but still hold their shape. Add the garlic, cumin, paprika, bay leaf and red pepper flakes, if using. Stir for 1 minute, just until fragrant; garlic can turn bitter if it browns.
Build the tomato base. Stir in the chopped tomatoes and cook for 5 minutes. As they soften, press a few pieces against the side of the pot with your spoon to release their juices. The mixture should look saucy, with some tomato pieces still intact. If it begins sticking before the tomatoes release moisture, lower the heat and add a spoonful of broth.
Simmer the coconut broth. Pour in the coconut milk and broth, then stir gently to combine. Bring the liquid to a low simmer over medium-low heat and cook for 5 minutes. Avoid a hard boil, which can make the coconut milk look separated and cause the vegetables to break down too much. Taste the broth and add a little salt only if needed, especially if your broth is already salted.
Cook the shrimp. Add the seasoned shrimp in an even layer and turn them once so they are coated in the broth. Simmer gently for about 5 minutes, or until the shrimp are opaque and firm. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). Remove the pot from the heat as soon as they reach that temperature, since prolonged cooking makes shrimp tough.
Finish and serve. Remove the bay leaf, fold in the cilantro and let the stew settle for 1 minute. Taste the broth and add a small squeeze of lime or another pinch of salt if it needs brightness. Ladle into warm bowls and serve promptly with extra lime wedges.

Tips

Look for dendê, but do not let it hold up dinner. Dendê is Brazilian red palm oil with a deep orange color and distinctive earthy, slightly nutty flavor. It is sold at some Latin American or Brazilian grocery stores. If you cannot find it, use an additional tablespoon of olive oil; a small pinch of annatto or paprika can add color, but neither reproduces dendê’s flavor exactly.
Use raw shrimp for the best texture. Peeled, deveined, tail-off shrimp are convenient, but shell-on shrimp can also be used if peeled before serving. If using frozen shrimp, thaw them completely in the refrigerator or in a sealed bag under cold running water, then pat dry. Adding frozen shrimp directly can cool the pot and release excess water.
Keep the coconut milk at a gentle simmer. A rolling boil is unnecessary and may make the sauce appear grainy or separated. If the stew looks a little uneven, lower the heat and stir gently; it will usually come back together. Shake or stir the can before measuring because the cream and liquid can separate in storage.
Do not cook the shrimp while making the base. Add them only after the coconut broth has simmered. Shrimp cook quickly, and even a couple of extra minutes can take them from tender to rubbery. Have the serving bowls and rice ready before they go into the pot.

Serving Suggestions

Serve the stew in shallow bowls with white rice, which soaks up the coconut, tomato and pepper broth. Brazilian-style white rice is a natural choice, but brown rice or steamed jasmine rice works if that is what you have. For a more filling table, add farofa, toasted cassava flour seasoned with butter or oil; its dry, crumbly texture is a pleasing contrast to the creamy sauce. Farofa is available in Brazilian markets, and a simple substitute is toasted breadcrumbs, although the flavor and texture are different.

Set out lime wedges so everyone can brighten their portion to taste. A crisp green salad or simply dressed sliced cucumber balances the richness without competing with the stew. If serving bread, choose a crusty loaf for dipping, but rice is the more typical accompaniment. For a family-style meal, bring the pot to the table while it is still warm and offer extra cilantro and hot sauce on the side.

Variations

Make it closer to a vegetable-forward moqueca. Add a small sliced yellow or orange bell pepper with the other peppers, or stir in a handful of sliced okra with the tomatoes. Okra thickens the broth slightly, so give it a few extra minutes to soften before adding the coconut milk. Keep the shrimp quantity the same if you want the stew to remain seafood-focused.

Adjust the heat. The red pepper flakes are optional, and the recipe is mild without them. For more heat, serve sliced fresh chile or hot sauce at the table rather than making the whole pot very spicy. A little chile added with the garlic will flavor the broth throughout, so start with a small amount.

Use another seafood combination. Firm white fish cut into large chunks can replace some or all of the shrimp; add the fish carefully so it does not break apart, and cook until it reaches 145°F (63°C) in the thickest piece. Scallops can be added near the end as well. Different seafood cooks at different speeds, so check each type for doneness instead of relying only on the shrimp timing.

Make it without seafood. For a vegetable version, use 1 lb (450 g) cubed sweet potato or firm tofu in place of the shrimp, adding the sweet potato with the broth so it has time to become tender. Tofu can go in with the coconut milk and warm through in the simmer. The result is a different dish, but it keeps the aromatic pepper, tomato and coconut base.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. The stew keeps for 3–4 days in the refrigerator. Shrimp can become firmer after storage, so for the best texture, cool the stew promptly and avoid leaving it warm on the counter while serving. If you expect leftovers, you can also reserve a portion of the sauce before adding the shrimp and cook fresh shrimp in that portion later.

Reheat gently in a covered saucepan over low to medium-low heat, stirring occasionally, until the leftovers reach 165°F (74°C); check with a food thermometer. Avoid boiling, which can toughen the shrimp and make the coconut sauce separate. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center heats evenly. Add a splash of broth or water if the sauce has thickened in the refrigerator.

For longer storage, freeze the stew in airtight freezer-safe containers for up to 2 months for best quality. Thaw it overnight in the refrigerator and reheat to 165°F (74°C). The shrimp may be less tender after freezing and thawing, though the sauce remains usable. Do not leave the stew at room temperature to preserve it; refrigerate or freeze it instead.

Frequently Asked Questions

Can I use frozen shrimp? Yes. Thaw them completely before cooking, either overnight in the refrigerator or in a sealed bag under cold running water. Drain and pat them dry so they do not water down the stew. Avoid thawing shrimp on the counter, and do not add them frozen because they lower the broth temperature and cook unevenly.

Is dendê oil essential? It is a characteristic ingredient in many Bahia-style moquecas, contributing its color and distinctive flavor, but you can still make a satisfying stew without it. Replace it with olive oil or another neutral cooking oil. Annatto or paprika can tint the broth, but treat that only as a color substitute; the finished flavor will be milder and different.

Can I use light coconut milk? You can, but the broth will be thinner and less rich. Full-fat coconut milk gives the stew its creamy body and softens the acidity of the tomatoes and lime. If using light coconut milk, keep the simmer gentle and avoid trying to thicken it by boiling hard; serve it with rice to catch the lighter broth.

How do I know when the shrimp are done? Properly cooked shrimp turn opaque and firm, often curling into a loose C shape. For a safety check, use a food thermometer in the thickest shrimp and cook seafood to 145°F (63°C), the USDA FSIS safe minimum. A tight curl and rubbery texture usually mean the shrimp have cooked too long, so begin checking as soon as they turn opaque.

Can I make the stew ahead? You can prepare the vegetable and coconut broth a day ahead, cool it promptly, and refrigerate it. Reheat the base gently, then add raw shrimp and cook them just before serving so they stay tender. If you have already combined and cooked everything, store it refrigerated for 3–4 days and reheat leftovers to 165°F (74°C); the shrimp may firm up slightly.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).