Brazilian-Style Shrimp Stew with Coconut Milk and Lime

Brazilian-style shrimp stew, often called moqueca de camarão, simmers shrimp with tomatoes, sweet peppers, coconut milk, and bright lime. This version is inspired by coconut-rich moqueca associated with Bahia, while recognizing that Brazilian families and regions make the dish in different ways.

Ingredients

1 1/2 lb (680 g) large raw shrimp, peeled and deveined, thawed if frozen
1 tsp (5 g) fine salt, divided
1/2 tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) fresh lime juice, divided, plus lime wedges for serving
1 tbsp (15 ml) dendê, or red palm oil
1 medium yellow onion, about 7 oz (200 g), thinly sliced
1 medium red bell pepper, about 6 oz (170 g), thinly sliced
1 medium green bell pepper, about 6 oz (170 g), thinly sliced
3 garlic cloves, about 15 g, finely minced
1/2 tsp (1 g) ground cumin
1/2 tsp (1 g) sweet paprika
1/4 tsp (0.5 g) cayenne pepper, or less to taste
1 can (13.5 oz/400 ml) full-fat coconut milk, well shaken
1 can (14.5 oz/411 g) diced tomatoes, with their juices
1/2 cup (120 ml) water
1/2 cup (15 g) loosely packed fresh cilantro leaves and tender stems, chopped
1 tbsp (15 ml) additional lime juice, or to taste

Instructions

Set the shrimp in a bowl and pat them dry with paper towels. Season with about half the salt, the black pepper, and 1 tablespoon (15 ml) lime juice. Leave them at room temperature only while you prepare the vegetables, no more than 15 minutes. Slice the onion and peppers, mince the garlic, and measure the spices. Shake the coconut milk can before opening it so the thick cream and liquid are combined.
Warm the dendê in a wide, heavy-bottomed pot or deep skillet over medium heat. Add the onion and both bell peppers with the remaining salt. Cook for 7 minutes, stirring every minute or two, until the vegetables have softened and the onion is translucent. If the pan seems dry or the vegetables begin to catch, lower the heat rather than letting the edges burn.
Stir in the garlic, cumin, paprika, and cayenne. Cook for 1 minute, just until fragrant. Keep the garlic moving around the pan; browned or scorched garlic can make the stew taste bitter.
Add the diced tomatoes and their juices, along with the water. Stir and bring the mixture to a gentle simmer. Cook uncovered for 8 minutes, stirring occasionally, until the tomatoes soften and the liquid looks slightly thicker. The peppers should be tender but still hold their shape.
Pour in the coconut milk and stir gently to make an even, creamy broth. Bring it back to a gentle simmer over medium-low heat and cook for 4 minutes. Avoid a hard boil, which can make the coconut milk look separated and reduce the stew too quickly. Taste the broth and adjust the salt or cayenne if needed before adding the shrimp.
Arrange the shrimp in the simmering sauce in a mostly even layer. Cook for about 4 minutes total, turning them once halfway through, until the shrimp are opaque and curled into loose C shapes. For food safety, USDA FSIS gives 145°F (63°C) as the safe minimum internal temperature for fish; check the thickest shrimp with a thin-tip food thermometer and cook until it reaches that temperature. Do not rely on color alone for the temperature check, and avoid prolonged simmering once the shrimp are done.
Take the pot off the heat. Stir in the chopped cilantro and the remaining 1 tablespoon (15 ml) lime juice. Taste the sauce once more and add a little more lime or salt if it needs brightness. Serve promptly while the shrimp are tender and the broth is hot.

Tips

Choose shrimp that cook evenly. Large shrimp, around 21 to 25 per pound, are easier to monitor than very small ones. If using frozen shrimp, thaw them overnight in the refrigerator or in a sealed bag submerged in cold water, then drain and pat dry. Do not thaw seafood on the counter.
Use dendê if it is available. Dendê, also called red palm oil, gives many Bahian-style moquecas a distinctive earthy aroma, warm color, and depth. It can be sold in Brazilian or West African grocery shops. If you cannot find it, use a neutral oil such as avocado or canola oil; the stew will still work, but it will lack dendê’s characteristic flavor. A small pinch of extra paprika can deepen the color, but it is not a full flavor substitute.
Keep the sauce at a gentle simmer. Once coconut milk is in the pot, use moderate or low heat and stir now and then. A rolling boil is unnecessary and may make the broth look grainy. The shrimp go in at the end because their cooking time is short; adding them earlier is a common way to make them rubbery.
Adjust the finish rather than over-seasoning early. Canned tomatoes vary in salt and acidity, and lime varies in intensity. Start with the listed amounts, then taste the broth after it simmers. A final squeeze of lime can sharpen a rich sauce, while a little salt can bring out the tomato and pepper flavors.

Serving Suggestions

Serve the stew in shallow bowls so each portion gets plenty of shrimp and coconut-tomato broth. Plain steamed white rice is a classic, practical partner: it absorbs the sauce without competing with its lime, cilantro, and pepper flavors. For four servings, about 1 1/2 cups (285 g) uncooked long-grain rice cooked according to its package directions will make a generous amount to serve alongside.

Farofa, toasted cassava flour seasoned with oil, is another Brazilian accompaniment. It adds a dry, lightly crunchy contrast; spoon a little over each bowl just before eating rather than stirring all of it into the pot. If farofa is not available, offer crusty bread to catch the sauce, or serve boiled or roasted cassava if you have it. Add lime wedges at the table so everyone can brighten their own serving. A simple green salad or sliced cucumber can round out the meal without adding another rich side.

Variations

Brazilian moqueca has regional and household variations, so this recipe is one coconut-milk version rather than a claim to a single definitive formula. For a more pronounced Bahian character, use dendê and keep the coconut milk. In other preparations, cooks may use different oils, omit coconut milk, or change the balance of herbs and vegetables. If you leave out the coconut milk, the broth will be thinner and less creamy; replace it with an equal volume of fish stock or water and simmer until the flavor is balanced.

To make the stew milder, leave out the cayenne and use sweet paprika only. For more heat, add a finely chopped fresh chile with the garlic, or offer hot sauce at the table so the whole pot stays approachable. You can also replace one bell pepper with a yellow or orange pepper; the flavor remains similar, with a slightly sweeter broth.

For a mixed-seafood pot, replace up to half the shrimp with firm white fish cut into roughly 1-inch (2.5 cm) pieces. Add the fish a few minutes before the shrimp because thicker pieces may need longer, and check that the fish reaches 145°F (63°C) with a food thermometer. Smaller scallops can be added alongside the shrimp, but avoid crowding the pot; a crowded pan lowers the simmer and makes doneness harder to judge. For a non-seafood variation, use sliced mushrooms and cooked chickpeas, adding the chickpeas with the coconut milk. That version is a different dish and does not need a seafood temperature check.

Storage and Reheating

Transfer leftovers to a shallow covered container and refrigerate within 2 hours of cooking. Keep them refrigerated for 3 to 4 days. The shrimp may firm up somewhat after chilling, so the stew is best when freshly cooked, but careful reheating helps preserve its texture. Freeze leftovers in a sealed freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator; the coconut broth may separate slightly after freezing, but gentle stirring as it warms can bring it back together.

Reheat only the portion you plan to eat in a small saucepan over low to medium-low heat, stirring gently until steaming hot throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Do not let the stew boil hard, since that can overcook the shrimp. You can also microwave a portion in a covered microwave-safe bowl, stirring once or twice so it heats evenly, then checking that it reaches 165°F (74°C). Discard stew left at room temperature for more than 2 hours, or more than 1 hour when the room is above 90°F (32°C).

Frequently Asked Questions

Can I use frozen shrimp?
Yes. Thaw the shrimp fully before cooking, then drain and pat them dry so excess water does not dilute the broth. The recipe’s prep time assumes thawed, peeled, and deveined shrimp. If you thaw them in cold water, keep them in a leakproof bag and cook them promptly after thawing.

Can I use light coconut milk?
You can, although the sauce will be thinner and less rich than it is with full-fat coconut milk. Simmer it gently and taste before serving; you may want a little more lime or salt to make the flavors stand out. Avoid trying to thicken it by boiling vigorously, which can affect the texture.

How do I know when the shrimp are done?
They should be opaque and curled into loose C shapes, not tightly curled into rings. For the food-safety check, use a thin-tip thermometer in the thickest shrimp and cook it to 145°F (63°C), the USDA FSIS safe minimum for fish. Shrimp can turn from tender to tough quickly, so check near the end of the cooking time.

What can I use instead of dendê oil?
Neutral oil such as canola or avocado oil works for sautéing and keeps the recipe practical. The stew will miss the distinctive earthy aroma and color of dendê, but the tomatoes, peppers, coconut milk, and lime will still make a flavorful broth. Paprika can add color but will not reproduce the oil’s taste.

Can I make the stew ahead?
You can prepare the vegetable base through the coconut-milk simmer a day ahead, cool and refrigerate it promptly, then reheat it gently and cook the shrimp just before serving. If the complete stew is already cooked, refrigerate it within 2 hours and use it within 3 to 4 days; reheat leftovers to 165°F (74°C) without boiling them hard.

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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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