Brazilian Shrimp Stew (Moqueca) Easy Coconut Milk Recipe

Ever dreamt of a dish that transports you straight to the sunny beaches of Brazil? Look no further than Moqueca de Camarão! This authentic Brazilian shrimp stew is a true culinary gem, famous for its rich, creamy texture and vibrant flavors. It's one of those shrimp recipes using coconut milk that truly shines, blending fresh seafood with a colorful medley of bell peppers, chilies, and aromatic herbs. Forget complicated seafood soup recipes easy to make; Moqueca offers a sophisticated taste experience that's surprisingly simple to master. Historically, this dish has deep roots in Brazilian culture, particularly in the coastal regions, where fresh catches meet the warmth of Afro-Brazilian culinary traditions. It’s a perfect example of how simple ingredients can create an incredibly satisfying and easy home cooked dinner. If you're looking for an amazing shrimp recipe with coconut milk that's both hearty and bright, you've found your new favorite. Get ready to dive into the world of Brazilian food dishes and discover why Moqueca de Camarão is celebrated worldwide!

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 clove garlic, minced
• 1 can (14 oz) diced tomatoes with juices
• ½ cup fresh cilantro, chopped
• ½ tsp cayenne pepper
• ¼ tsp paprika
• ¾ cup canned coconut milk
• 1 tbsp fresh lime juice
• Salt & pepper to taste

Directions

1. Prep Your Ingredients : Before you even turn on the stove, get everything ready! Peel and devein your shrimp, dice your onion and red bell pepper, mince your garlic, and chop your fresh cilantro. This "mise en place" makes cooking a breeze.
2. Build Your Base : In a large, deep skillet or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, stirring occasionally, until they become soft and translucent. We're building flavor here!
3. Aromatic Infusion : Stir in the minced garlic and diced red bell pepper. Cook for another 3-5 minutes, until the bell pepper starts to soften but still has a slight crispness. You'll notice a wonderful aroma filling your kitchen.
4. Introduce the Stars : Add the peeled and deveined shrimp, the can of diced tomatoes (juices and all!), half of the fresh cilantro, the cayenne pepper, and paprika. Stir everything gently to combine. Bring the mixture to a gentle simmer. Cook for about 3-5 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become rubbery quickly!
5. Creamy Finish : Reduce the heat to low. Stir in the ¾ cup of canned coconut milk and the 1 tablespoon of fresh lime juice. Gently warm through for 1-2 minutes, but do not boil the stew after adding the coconut milk, as it can sometimes curdle. Taste and adjust the salt and pepper as needed. You might want a little more lime for brightness!
6. Serve & Enjoy : Ladle your delicious Moqueca de Camarão into bowls. Garnish generously with the remaining fresh cilantro and serve immediately with extra lime wedges on the side. It's fantastic with a side of rice or crusty bread to soak up all that amazing sauce.