Brazilian Shrimp Soup with Coconut Milk and Lime

Brazilian shrimp soup is a brothy, tomato-rich dish with tender shrimp, coconut milk, lime, and herbs, inspired by the flavors of coastal Brazilian cooking. This home-style version is creamy without being heavy, and cooked rice makes it filling enough for a main meal; ingredients and heat levels vary across regional and family recipes.

Ingredients

1¼ lb (570 g) raw large shrimp, peeled and deveined, thawed if frozen
1 tablespoon (15 ml) dendê oil, also called red palm oil, or olive oil
1 medium yellow onion, about 1 cup (150 g) finely chopped
1 medium red bell pepper, about 1 cup (150 g) diced
3 garlic cloves (9 g), minced
1 tablespoon (6 g) finely grated fresh ginger
1 teaspoon (2 g) sweet paprika
½ teaspoon (1 g) ground cumin
¼ teaspoon (0.5 g) red pepper flakes, or to taste
1 can crushed tomatoes, 14½ oz (411 g)
4 cups (950 ml) low-sodium seafood or chicken broth
1 can full-fat coconut milk, 13½ fl oz (400 ml), well shaken
1½ cups (240 g) cooked white rice, preferably cooled or leftover rice
¾ teaspoon (4 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
2 tablespoons (30 ml) fresh lime juice, plus lime wedges for serving
½ cup (15 g) roughly chopped fresh cilantro leaves and tender stems

Instructions

Prepare the shrimp and vegetables. If using frozen shrimp, thaw it in the refrigerator ahead of time or place it in a sealed bag under cold running water until thawed; pat it dry. Keep it chilled while you chop the onion and pepper, mince the garlic, and grate the ginger. Set out the spices, tomatoes, broth, coconut milk, and cooked rice so they are ready to add. The prep estimate allows time for this chopping and setup, but not for thawing frozen shrimp.
Soften the onion and pepper, 7 minutes. Warm the dendê oil in a large heavy pot or Dutch oven over medium heat. If using olive oil, the soup will still be delicious, but it will lack dendê’s distinctive earthy, reddish flavor. Add the onion and bell pepper and cook, stirring every minute or so, until softened and beginning to turn glossy. Lower the heat if the onion starts to brown before the pepper softens.
Bloom the aromatics, 1 minute. Stir in the garlic, ginger, paprika, cumin, red pepper flakes, salt, and black pepper. Cook just until fragrant, stirring constantly so the garlic does not scorch. This short step releases the spices’ aroma into the oil; browned or bitter garlic can make the whole pot taste harsh.
Simmer the tomato broth, 12 minutes. Pour in the crushed tomatoes and broth, scraping the bottom of the pot with a wooden spoon to loosen any flavorful bits. Bring the soup to a gentle boil, then reduce the heat so it simmers steadily rather than bubbling hard. Cook uncovered for 12 minutes, stirring once or twice. The pepper should be tender and the tomato flavor should mellow into the broth.
Add coconut milk and rice, 5 minutes. Stir in the coconut milk and cooked rice. Bring the soup back to a gentle simmer and cook for 5 minutes, stirring occasionally so the rice does not stick to the bottom. Avoid a vigorous boil: high heat can make a coconut-based soup look grainy or separated. Taste the broth and adjust the salt if needed before adding the shrimp.
Cook the shrimp, 4–5 minutes. Add the shrimp and stir gently to distribute it through the soup. Simmer until the shrimp are pink, opaque, and just curled, usually 4–5 minutes depending on their size. For the USDA FSIS safe minimum temperature for seafood, check the thickest shrimp with a food thermometer; it should reach 145°F (63°C). Remove the pot from the heat as soon as they reach temperature so they do not turn rubbery.
Finish and serve. Stir in the lime juice and cilantro. Taste once more: add a little more lime for brightness, salt if the broth tastes flat, or red pepper flakes if you want more heat. Ladle into warm bowls and offer lime wedges and extra cilantro at the table. The finished soup should be creamy and spoonable, with enough broth to surround the rice and shrimp.

Tips

Choose shrimp that cook evenly. Large shrimp are easier to time than very small ones. If using smaller shrimp, begin checking them after about 2 minutes; if they are already opaque and at the safe temperature, take the pot off the heat rather than relying only on the clock. Avoid adding shrimp while still frozen, since that can cool the broth and make cooking uneven.
Use dendê if you can find it, but do not hold up dinner for it. Brazilian dendê oil has a deep color and a particular, savory flavor. Olive oil is a practical substitute and produces a lighter-tasting soup; neutral oil works too, though it contributes less flavor. Do not replace it with a large amount of ordinary butter, which can compete with the coconut and tomato.
Keep the simmer gentle. Once the coconut milk goes in, bubbling hard is unnecessary and can affect the soup’s smooth appearance. Stir from the bottom of the pot, especially after adding rice, and keep the shrimp cooking to a short final stage. Adding cooked shrimp too early is the most common route to a tough texture.
Adjust the broth to your rice. Rice continues to absorb liquid as the soup sits. If you prefer a more brothy bowl, serve rice in each bowl and ladle soup over it instead of stirring all the rice into the pot. If your broth is already salty, use less salt at the start and season after the tomatoes and coconut milk have simmered.

Serving Suggestions

Serve the soup hot as a complete lunch or dinner, with lime wedges so each person can brighten their bowl to taste. For a more traditional-feeling coastal spread, offer plain cooked white rice on the side, farofa (toasted cassava flour), or crusty bread for soaking up the coconut-tomato broth. A simple green salad or sliced avocado adds freshness without making the meal feel too heavy.

If you have not stirred rice into the pot, put a small scoop in the center of each bowl and ladle the soup around it. That presentation keeps the rice from absorbing too much broth before serving and makes it easier to adjust the rice-to-soup ratio. Set out extra cilantro, lime, and a small dish of chili flakes rather than making the whole batch very spicy; the soup’s gentle heat is easy to customize at the table.

Variations

Make it closer to a moqueca-style flavor. Brazilian moqueca is a family of fish and seafood stews rather than one fixed recipe, and versions vary by region and cook. A little dendê oil and coconut milk give this soup a flavor direction associated with some coastal preparations, but this is a soup-inspired adaptation, not a claim to be the only traditional version. If you have access to dendê, use it; if not, olive oil is an easy, milder substitute.

Use another seafood or a mix. Firm white fish cut into 1-inch (2.5 cm) pieces can replace some or all of the shrimp. Add fish after the broth simmers and cook gently until it reaches 145°F (63°C) in the thickest piece, checking with a food thermometer. Scallops can also be used, but add them near the end because they cook quickly. Keep the total seafood amount close to 1¼ lb (570 g) so the broth remains balanced.

Change the heat or herbs. Omit the red pepper flakes for a mild soup, or add a finely chopped fresh chile with the onion for a more direct, fresh heat. If cilantro is not to your taste, use flat-leaf parsley; it gives a clean herbal finish but is less characteristic in flavor. For a little extra acidity, serve with more lime rather than adding a large amount of vinegar to the pot.

Make it without rice in the pot. Leave the cooked rice out and serve it separately, or use cooked cassava pieces if you have them. The soup will be thinner and more broth-forward without rice. Do not add uncooked rice directly unless you also adjust the liquid and simmering time, because raw rice takes longer to cook and will absorb a substantial amount of broth.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Keep them refrigerated at 40°F (4°C) or colder and use within 3–4 days. If possible, store the soup and any extra rice separately: rice left in the broth continues to absorb liquid, so the soup may thicken overnight. Shrimp can also become firmer after storage, which is another reason to avoid repeatedly reheating the whole pot.

Reheat only the portion you plan to eat, on the stovetop over medium-low heat, stirring gently until steaming throughout. Add a splash of broth or water if the soup has thickened. Leftovers should reach 165°F (74°C) when checked with a food thermometer. Avoid a prolonged rolling boil, which can toughen the shrimp and make the coconut broth look less smooth. A microwave works for an individual bowl: cover it loosely, heat in short intervals, and stir between intervals so it warms evenly.

For longer storage, freeze cooled soup in airtight freezer-safe containers for up to 2 months for best quality. Leave a little space at the top for expansion. Thaw it overnight in the refrigerator and reheat to 165°F (74°C); the coconut broth may separate slightly after freezing, but gentle stirring while reheating usually brings it back together. Rice may become softer, so storing it separately before freezing gives the best texture.

Frequently Asked Questions

Is Brazilian shrimp soup the same as moqueca?
No. Moqueca is a Brazilian seafood stew with many regional and household versions, while this recipe is a soup with extra broth and cooked rice. It borrows some familiar coastal flavor ideas, particularly coconut milk, tomato, lime, and optionally dendê oil, but it is not intended as a definitive moqueca recipe.

Can I use frozen shrimp?
Yes. Thaw it first, preferably overnight in the refrigerator or more quickly in a sealed bag under cold running water, then drain and pat dry. Do not thaw shrimp on the counter. Starting with thawed shrimp helps the soup maintain a steady simmer and makes it easier to cook the seafood evenly.

Can I make this soup without coconut milk?
You can, but it will be a different, less creamy soup. Use an equal amount of additional broth for a lighter tomato broth, or use unsweetened evaporated milk for a creamy alternative. Evaporated milk has a dairy flavor and does not recreate coconut milk’s taste, so add it over low heat and avoid boiling the soup.

How can I tell when shrimp are done?
They should turn pink and opaque, with no translucent center, but appearance alone is not a substitute for the safe temperature. Check the thickest shrimp with a food thermometer and cook to 145°F (63°C), the USDA FSIS safe minimum temperature for seafood. Take the pot off the heat promptly once they reach it.

Can I make the soup ahead?
Yes, but for the best texture, make the tomato-and-coconut broth ahead and refrigerate it promptly, then reheat it and cook the shrimp just before serving. You can also prepare the chopped vegetables and measure the spices in advance. If the complete soup is already made, store it within 2 hours and reheat portions gently to 165°F (74°C).

Why did my soup become thick after refrigeration?
The cooked rice absorbs broth as it rests, and coconut milk can thicken when cold. Stir in a little broth or water while reheating until it reaches the consistency you like, then check that leftovers reach 165°F (74°C). Next time, keep the rice separate and add it to bowls just before serving.

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

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