Brazilian Coconut Shrimp Stew (Moqueca)

Brazilian coconut shrimp stew, often called moqueca, is a gently simmered seafood dish with shrimp, coconut milk, tomatoes, peppers, lime, and herbs. This version takes inspiration from Bahia, where coconut milk and fragrant dendê palm oil are common; other Brazilian regions and families make moqueca differently, sometimes without either ingredient. The sauce comes together in one pot, and its bright, savory flavors are especially good with rice.

Ingredients

1½ lb (680 g) large raw shrimp, peeled and deveined, thawed if frozen
1 medium yellow onion, about 5 oz (150 g), thinly sliced
1 medium red bell pepper, about 6 oz (170 g), stemmed, seeded, and thinly sliced
1 medium green bell pepper, about 6 oz (170 g), stemmed, seeded, and thinly sliced
3 garlic cloves, about ½ oz (15 g), finely chopped
2 medium ripe tomatoes, about 10½ oz (300 g), chopped, or 1½ cups (270 g) canned diced tomatoes with their juice
1 can unsweetened coconut milk, 13½ fl oz (400 ml), well shaken
1 tbsp (15 ml) dendê palm oil, if available
1 tbsp (15 ml) neutral oil, such as avocado or canola oil
½ cup (120 ml) water or low-sodium seafood or vegetable broth
1 tsp (6 g) fine sea salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
¼ tsp (0.5 g) ground cumin
¼ tsp (0.5 g) sweet paprika, optional if using dendê oil
1 lime, about 2 oz (60 g), juiced, plus wedges for serving
¼ cup (10 g) loosely packed fresh cilantro leaves and tender stems, chopped
2 tbsp (8 g) chopped fresh scallions, optional
1 small red chile, about ½ oz (15 g), thinly sliced, optional

Instructions

Prepare the ingredients. Pat the shrimp dry with paper towels and keep them refrigerated while you slice the onion and peppers, chop the garlic and tomatoes, and measure the remaining ingredients. If the shrimp are still frozen, thaw them in the refrigerator or in a sealed bag submerged in cold water; do not leave them on the counter. Keep the chile separate so you can control how much heat goes into the stew.
Soften the onion and peppers. Set a wide, heavy pot or deep skillet over medium heat. Add the dendê oil and neutral oil. When the oil is warm, add the onion and both peppers. Cook for 5 minutes, stirring now and then, until the onion begins to soften and the peppers look glossy. They should still hold their shape; there is no need to brown them.
Cook the garlic and tomatoes. Stir in the garlic, cumin, paprika if using, and chile if desired. Cook for 1 minute, stirring so the garlic does not scorch. Add the tomatoes and salt, then cook for 5 minutes, stirring occasionally, until the tomatoes release their juices and begin to break down. If the mixture starts sticking, lower the heat rather than letting the garlic or tomato solids burn.
Make the coconut sauce. Pour in the coconut milk and water or broth, and add the black pepper. Stir gently to combine, scraping the bottom of the pot. Bring the sauce just to a simmer over medium heat, then reduce the heat to medium-low and simmer for 8 minutes. Keep it at a gentle bubble rather than a hard boil, which can make a coconut-based sauce look separated. Taste the sauce and adjust the salt before adding the shrimp.
Cook the shrimp. Arrange the shrimp in the sauce in a mostly even layer, turning them once so they are coated. Simmer gently for about 4 minutes, turning or stirring carefully halfway through. Shrimp vary in size, so check a thick piece with a food thermometer: the USDA FSIS safe minimum temperature for fish and shellfish is 145°F (63°C). The shrimp should also be opaque and firm. Take the pot off the heat as soon as they reach temperature; leaving them in hot sauce can make them tough.
Finish and serve. Stir in the lime juice and most of the cilantro. Taste and add a little more salt or lime if the sauce needs a sharper finish. Scatter the remaining cilantro and scallions over the top, if using, and bring the stew to the table while it is hot. Serve lime wedges alongside so everyone can adjust the brightness in their own bowl.

Tips

Choose the right shrimp. Large shrimp are easier to monitor and less likely to overcook than very small ones. If buying shell-on shrimp, purchase about 2 lb (900 g) to allow for the shells, then peel and devein them before cooking. Frozen shrimp are a convenient option; thaw them fully and pat them dry so excess water does not dilute the sauce.
Look for dendê, but do not let it stop dinner. Dendê is Brazilian red palm oil, a traditional ingredient in many Bahian moquecas. It has a distinctive, earthy aroma and deep orange color. If it is unavailable, use the neutral oil listed and add the optional sweet paprika for color. The stew will still be flavorful, but it will not have quite the same characteristic palm-oil taste. Avoid using strongly flavored toasted sesame oil as a substitute.
Keep the sauce at a gentle simmer. Coconut milk can separate if boiled vigorously, and a fast boil also makes shrimp cook unevenly. If the sauce looks slightly grainy, take it off the heat and stir gently; it should still taste good. Shake the can of coconut milk before measuring because the cream and liquid may have separated in storage.
Season in stages. Broth brands vary in saltiness, and lime varies in acidity. Start with the measured salt, taste the sauce before adding the shrimp, then finish with lime and a final seasoning check. If using salted broth, consider starting with ½ tsp (3 g) salt and adding more at the end.

Serving Suggestions

Steamed white rice is a classic partner: it catches the coconut sauce and keeps the meal simple. Brazilian-style rice, cooked fluffy with a little onion and oil, is especially fitting, but ordinary long-grain rice works well. For a heartier plate, serve the stew with farofa, toasted cassava flour seasoned with butter or oil. Farofa is sold in Brazilian and Latin American markets; if you cannot find it, offer crusty bread for spooning up the sauce instead.

Add a green side that does not compete with the stew, such as sautéed collard greens, sliced cucumber, or a crisp salad dressed with lime. A spoonful of cooked black beans can make the meal more substantial. Put extra chile and lime at the table rather than making the whole pot very spicy; the coconut sauce is mild and fragrant, and diners can adjust their own portions.

Variations

Use another seafood combination. Replace up to half of the shrimp with firm white fish cut into 1½-inch (4 cm) pieces, or add scallops. Add fish pieces a few minutes before the shrimp so they have enough time to cook without breaking apart. Check the thickest piece of fish with a thermometer and cook it to 145°F (63°C), the USDA FSIS safe minimum. Mixed seafood cooks at different rates, so add the most delicate items last and avoid stirring vigorously.

Make a milder pot. Leave out the fresh chile and serve sliced chile or hot sauce at the table. For extra warmth without much heat, use a pinch of paprika or a little more black pepper. Do not add a large amount of spicy seasoning at the beginning; it is easier to add heat to individual bowls than to mellow an overly hot pot.

Adjust the vegetables. A yellow or orange bell pepper can replace either pepper. You can also add a small handful of sliced okra with the tomatoes for a thicker, more vegetable-forward stew. Keep additions modest so the sauce remains loose enough to spoon over rice. If using canned tomatoes, their extra acidity may mean the finished stew needs a small pinch of salt or another squeeze of lime.

Make it without shrimp. For a plant-based version, use 1 lb (450 g) firm tofu, drained and cut into cubes, or 1 lb (450 g) thickly sliced mushrooms. Brown tofu separately before adding it to the sauce, or simmer mushrooms until tender. These ingredients have different textures and cooking needs from shrimp, so the result is a variation rather than a direct seafood substitute; season to taste and make sure the chosen ingredient is heated through.

Storage and Reheating

For food safety, refrigerate the stew within 2 hours of cooking, dividing it into shallow airtight containers so it cools promptly. It keeps for 3 to 4 days in a refrigerator set at 40°F (4°C) or colder, although the shrimp are at their best in texture during the first day or two. If you know you will have leftovers, set aside the portions you plan to store before serving rather than leaving the whole pot on the table.

Reheat only the portion you intend to eat. Warm it gently in a covered saucepan over low heat, stirring carefully, until the leftovers reach 165°F (74°C); check with a food thermometer. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the center warms evenly. Avoid a hard boil, which can toughen the shrimp. If the sauce has thickened in the refrigerator, stir in a tablespoon or two of water or coconut milk as it warms.

You can freeze cooled stew in a freezer-safe airtight container for up to 2 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). Coconut sauce may separate a little after freezing, and shrimp can become firmer, so stir gently as it heats and expect a less silky texture than when freshly made. Do not thaw the stew on the counter.

Frequently Asked Questions

Is moqueca always made with coconut milk?

No. Moqueca has regional and family variations. Bahian versions commonly use coconut milk and dendê palm oil, while moqueca from Espírito Santo is often made without coconut milk and may use annatto for color. This recipe is a Bahian-inspired coconut shrimp stew, not a claim that every Brazilian moqueca follows the same method.

Can I use frozen shrimp?

Yes. Thaw frozen shrimp completely before cooking so they heat evenly and do not release a large amount of water into the sauce. The safest simple method is to thaw them overnight in the refrigerator. For a quicker option, place shrimp in a sealed bag and submerge it in cold water, changing the water as needed; cook promptly once thawed and pat dry.

Can I make the stew ahead?

You can prepare the vegetable-and-coconut sauce a day ahead, cool it promptly, and refrigerate it in a covered container. Reheat the sauce until simmering, then add the shrimp and cook them just before serving to preserve their texture. If the sauce has thickened, loosen it with a splash of water or coconut milk. Do not leave the sauce or finished stew at room temperature for more than 2 hours.

What if I cannot find dendê palm oil?

Use the neutral oil in the ingredient list and add the optional sweet paprika. That gives the stew some color, but it does not fully reproduce dendê’s distinctive aroma and flavor. The dish will still have a coconut-rich sauce, citrus, herbs, and peppers, so it remains a satisfying Brazilian-inspired meal.

How can I tell when shrimp are done?

For the food-safety target, check the thickest shrimp with a food thermometer and cook to 145°F (63°C), the USDA FSIS safe minimum for seafood. The flesh should look opaque and feel firm, not translucent or mushy. Size affects timing, so use the thermometer rather than relying only on the four-minute estimate, and remove the pot from the heat promptly once the shrimp reach temperature.

Can I use light coconut milk?

Yes, but the sauce will be thinner and less rich than it is with full-fat coconut milk. Simmer it gently for a few extra minutes before adding the shrimp if you want it to reduce slightly, watching that it does not boil hard. Avoid trying to thicken it by cooking the shrimp for longer; cook the shrimp only until they reach the safe temperature.

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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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