Shannon de Lima is a vibrant Brazilian shrimp stew made with coconut milk, tomatoes, onions, and bell peppers, seasoned with lime and fresh cilantro. It’s a lighter, quicker cousin to the more famous moqueca, and it works beautifully because the shrimp cook in a rich, aromatic sauce in under 30 minutes. Serve it over white rice for a comforting yet bright weeknight meal.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 cloves garlic, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped (about 1 cup / 150 g)
- 1 red bell pepper, chopped (about 1 cup / 150 g)
- 2 tomatoes, chopped (about 1 1/2 cups / 250 g)
- 1 can (14 oz / 400 ml) coconut milk
- 1/2 cup (120 ml) water or shrimp stock
- 1/4 cup (15 g) chopped fresh cilantro, plus more for garnish
- Cooked white rice, for serving
Instructions
- In a medium bowl, toss the shrimp with the lime juice, half of the minced garlic, 1/2 teaspoon of salt, and the black pepper. Let marinate in the refrigerator while you prepare the sauce (about 10 minutes).
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
- Add the remaining garlic and cook for 1 minute until fragrant. Stir in the tomatoes and the remaining 1/2 teaspoon of salt. Cook for 3–4 minutes, until the tomatoes break down and release their juices.
- Pour in the coconut milk and water (or stock). Bring to a gentle simmer, then reduce the heat to low and let the sauce cook for 5 minutes, allowing the flavors to meld.
- Add the shrimp along with any marinade liquid to the pan. Stir gently and simmer for 3–5 minutes, until the shrimp are pink and opaque. Check that the shrimp have reached a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer.
- Remove from heat and stir in the chopped cilantro. Taste and adjust seasoning with salt and pepper.
- Serve hot over white rice, garnished with extra cilantro.
Tips
- Don’t overcook the shrimp: They go from perfect to rubbery quickly. As soon as they turn pink and curl slightly, check the temperature and remove from heat.
- Use full-fat coconut milk: Light coconut milk will make the sauce thinner and less creamy. If you only have light, reduce the water to 1/4 cup (60 ml).
- Make it ahead: The sauce can be made a day ahead and refrigerated. Reheat gently, then add the shrimp and cook just until done.
- Substitute fish: Firm white fish like cod or halibut works well. Cut into 1-inch chunks and add at the same time as the shrimp; cook until fish flakes easily with a fork.
Serving Suggestions
Serve the stew over steamed white rice or with crusty bread to soak up the sauce. A side of sautéed greens or a simple green salad with lime vinaigrette balances the richness. For a traditional touch, add a drizzle of dendê (palm oil) at the end, though it’s optional.
Variations
- Spicy: Add 1–2 chopped fresh chilies (like malagueta or jalapeño) with the onion, or a pinch of cayenne pepper with the tomatoes.
- Vegetarian: Swap the shrimp for 1 lb (450 g) of firm tofu, cubed, and use vegetable stock. Add the tofu in the last 5 minutes of cooking.
- With pumpkin: Add 1 cup (150 g) of diced pumpkin or butternut squash with the onion and cook until tender before adding the coconut milk.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened. Do not boil, as the shrimp will toughen. The dish is not suitable for freezing because the shrimp and coconut milk can separate and become watery.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat dry before marinating to avoid excess water in the stew.
What is dendê oil and can I skip it? Dendê is red palm oil, common in Brazilian cooking. It adds a distinctive earthy flavor and orange color. If you can’t find it, just skip it—the stew will still be delicious, just less traditional.
Can I make this dairy-free? Yes, this recipe is naturally dairy-free as written. Coconut milk replaces any cream.
Why is my stew watery? If you add too much water or use a watery tomato variety, the sauce can be thin. Simmer uncovered for a few extra minutes to reduce, or add a slurry of 1 teaspoon cornstarch mixed with 2 tablespoons cold water.
Can I use lime juice as a substitute for the marinade? The lime juice in the marinade adds brightness, but you can also add it at the end. If you do, reduce the initial lime juice to 1 tablespoon and add the rest just before serving.
How do I know when the shrimp are done? The shrimp should be pink, opaque, and curled into a loose C shape. The USDA FSIS recommends a safe minimum internal temperature of 145°F (63°C) for fish and shrimp.
Related
- Naan Pakora Recipe: Crispy Fried Indian Snack
- National Pakora Mix: Easy Homemade Recipe
- Chole Bhature Recipe: Delhi’s Famous Street Food
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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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