Are you searching for a seafood dish that is colorful, comforting, and surprisingly easy to prepare? Today, we are making Moqueca de Camarão, a traditional Brazilian shrimp stew known for its creamy coconut sauce, juicy shrimp, and vibrant vegetables.

This dish combines simple ingredients to create a meal that looks impressive and tastes rich without requiring complicated cooking techniques. Here is how to bring it to the table in less than an hour.

What Is Moqueca de Camarão?

Moqueca de Camarão is a well-known Brazilian seafood stew made with shrimp, tomatoes, onions, sweet peppers, coconut milk, and fresh herbs. The ingredients are gently cooked together, allowing the vegetables to release their natural sweetness while the shrimp stays tender and juicy.

The coconut milk creates a smooth and creamy sauce, while the fresh herbs add brightness. Served with warm white rice, it becomes a complete and satisfying meal for family dinners or gatherings with friends.

Ingredients

The shrimp are marinated first, then cooked in a stew of vegetables, coconut milk and herbs:

- 500 g medium shrimp, peeled and cleaned

- Juice of 1 lemon

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 2 medium onions, thinly sliced

- 3 garlic cloves, finely chopped

- 4 ripe tomatoes, sliced

- 1 red sweet pepper, sliced

- 1 green sweet pepper, sliced

- 300 ml coconut milk

- 4 tablespoons olive oil

- 3 tablespoons palm oil

- 1 cup fresh cilantro, chopped

- 1 cup flat-leaf parsley, chopped

- 4 to 6 cups cooked white rice, for serving

This makes 4 to 6 servings.

1. Marinate the Shrimp

Place the cleaned shrimp in a large bowl. Add the lemon juice, salt, and black pepper, and mix gently until all the shrimp are evenly coated. Let them rest for 15 to 20 minutes. This short marinating time enhances the seafood flavor and adds a light citrus touch.

2. Prepare the Vegetables

While the shrimp are marinating, slice the onions into thin strips and finely chop the garlic. Slice the tomatoes and both sweet peppers into medium-sized pieces, and finely chop the cilantro and parsley. Having everything ready before cooking helps you move smoothly from one step to the next.

3. Create the Flavor Base

Heat the olive oil in a large, deep pan over medium heat. Add the onions and cook for about 5 minutes, stirring occasionally, until they become soft and translucent. Add the garlic and cook for 1 minute until fragrant.

Add the tomatoes and the red and green sweet peppers. Stir well and cook for 8 to 10 minutes. The vegetables will soften and begin forming a rich, colorful base for the stew.

4. Make the Creamy Sauce

Pour in the coconut milk and stir until it is fully combined with the vegetables. Let the mixture simmer gently for 5 minutes so the flavors blend and the sauce develops a smooth texture. The aroma of the vegetables and coconut milk grows richer as it cooks.

5. Cook the Shrimp

Add the marinated shrimp and any seasoning left in the bowl. Pour in the palm oil, stir gently, and cook for 4 to 6 minutes over medium heat. Watch the shrimp carefully: once they turn pink and firm, they are ready. Overcooking makes them less tender.

6. Add the Fresh Herbs

Stir in the chopped cilantro and parsley and cook for another 1 to 2 minutes. The herbs add freshness, color, and a pleasant aroma. Once combined, remove the pan from the heat.

Serving Suggestions

Serve the moqueca immediately while it is hot, spooning the shrimp and sauce generously over freshly cooked white rice. The rice absorbs the creamy coconut sauce, so every bite carries its flavor.

For a complete meal, a fresh green salad or roasted vegetables also work well alongside the stew. These lighter side dishes balance the rich sauce and add extra color to the table.

Lykkers, have you ever tried making Moqueca de Camarão at home? If not, this recipe is a great place to start. We'd love to hear how your version turns out and what side dishes you choose to serve with it!