Creamy Brazilian Shrimp Moqueca with Coconut and Lime
A creamy Brazilian shrimp moqueca: plump shrimp simmered in a golden coconut and tomato broth with sweet peppers, lime and cilantro, ready in 40 minutes over rice.
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Nutrition (per serving)
This Brazilian shrimp moqueca is a one-pan coastal stew of plump shrimp poached in a silky coconut and tomato broth, brightened with lime and a handful of fresh cilantro. It tastes like a slow Sunday on the beach in Bahia, but comes together in about 40 minutes on a weeknight.
You will love how forgiving it is: gently sweet from the coconut milk, savory from sweet peppers and garlic, and just a whisper of warmth from cumin and cayenne. Ladle it over fluffy white rice so every grain soaks up that golden broth.
Step-by-step instructions
Toss the shrimp with lime juice, half the garlic, smoked paprika, salt and pepper, then set aside to marinate for 10 minutes.
Toss the shrimp with lime juice, half the garlic, smoked paprika, salt and pepper, then set aside to marinate for 10 minutes.
Warm the olive oil in a wide pan and soften the sliced onion, remaining garlic and the red and yellow peppers until glossy and fragrant.
Warm the olive oil in a wide pan and soften the sliced onion, remaining garlic and the red and yellow peppers until glossy and fragrant.
Stir in the diced tomatoes, cumin and a pinch of cayenne, then pour in the coconut milk and bring to a gentle, simmering golden broth.
Stir in the diced tomatoes, cumin and a pinch of cayenne, then pour in the coconut milk and bring to a gentle, simmering golden broth.
Slide the marinated shrimp into the broth and simmer for 4 to 5 minutes, just until they turn pink, plump and opaque.
Slide the marinated shrimp into the broth and simmer for 4 to 5 minutes, just until they turn pink, plump and opaque.
Stir through most of the cilantro and a squeeze of lime, then ladle the moqueca over rice and finish with the rest of the herbs and lime wedges.
Stir through most of the cilantro and a squeeze of lime, then ladle the moqueca over rice and finish with the rest of the herbs and lime wed
Serve it the moment the shrimp turn pink, with extra lime wedges on the side and the rest of the cilantro scattered on top. Leftovers keep beautifully and the broth only gets deeper overnight, so make a big batch and thank yourself tomorrow.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons lime juice, plus wedges to serve
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium tomatoes, diced
- 1 (400 ml) can full-fat coconut milk
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional
- 1/2 cup fresh cilantro, chopped
- Salt and black pepper, to taste
- Cooked white rice, to serve
Step-by-Step
- 1
Toss the shrimp with lime juice, half the garlic, smoked paprika, salt and pepper, then set aside to marinate for 10 minutes.
- 2
Warm the olive oil in a wide pan and soften the sliced onion, remaining garlic and the red and yellow peppers until glossy and fragrant.
- 3
Stir in the diced tomatoes, cumin and a pinch of cayenne, then pour in the coconut milk and bring to a gentle, simmering golden broth.
- 4
Slide the marinated shrimp into the broth and simmer for 4 to 5 minutes, just until they turn pink, plump and opaque.
- 5
Stir through most of the cilantro and a squeeze of lime, then ladle the moqueca over rice and finish with the rest of the herbs and lime wedges.
Recipe
Creamy Brazilian Shrimp Moqueca with Coconut and Lime
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons lime juice, plus wedges to serve
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium tomatoes, diced
- 1 (400 ml) can full-fat coconut milk
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional
- 1/2 cup fresh cilantro, chopped
- Salt and black pepper, to taste
- Cooked white rice, to serve
Instructions
- 1
Toss the shrimp with lime juice, half the garlic, smoked paprika, salt and pepper, then set aside to marinate for 10 minutes.
- 2
Warm the olive oil in a wide pan and soften the sliced onion, remaining garlic and the red and yellow peppers until glossy and fragrant.
- 3
Stir in the diced tomatoes, cumin and a pinch of cayenne, then pour in the coconut milk and bring to a gentle, simmering golden broth.
- 4
Slide the marinated shrimp into the broth and simmer for 4 to 5 minutes, just until they turn pink, plump and opaque.
- 5
Stir through most of the cilantro and a squeeze of lime, then ladle the moqueca over rice and finish with the rest of the herbs and lime wedges.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.