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Light Shrimp Moqueca: Brazilian Shrimp Stew with Coconut and Lime

Anne Kjellgren @ Food Wine and Flavor
A lighter shrimp moqueca: shrimp, peppers, and tomato simmered in coconut milk with lime and cilantro. Ready in 40 minutes, with the wines that pair best.
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Prep Time 20 minutes
Cook Time 20 minutes
To marinate the shrimp 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Brazilian
Servings 4

Ingredients
  

For the Shrimp

  • 1 1/2 lb large shrimp peeled and deveined
  • Juice of 2 limes
  • 3 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Moqueca

  • 2 tablespoons olive oil
  • 1 yellow onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 2 medium ripe tomatoes sliced or chopped
  • 1 small fresh chili malagueta, Fresno, or serrano, minced, optional
  • 1 teaspoon sweet paprika
  • 1 can 13.5 oz light coconut milk
  • 1 tablespoon dendê red palm oil, optional
  • 1/2 cup fresh cilantro chopped
  • 2 scallions thinly sliced
  • Kosher salt to taste
  • Lime wedges and cooked white rice for serving

Instructions
 

  • Marinate the shrimp. In a bowl, toss the shrimp with the lime juice, garlic, salt, and pepper. Refrigerate 15 to 20 minutes, no longer.
    Shrimp Moqueca - Ingredients
  • Soften the vegetables. Heat the olive oil in a clay pot, Dutch oven, or deep skillet over medium heat. Add the onion and peppers and cook, stirring, until soft but still bright, about 5 minutes.
  • Build the base. Add the tomatoes, paprika, and chili if using. Cook 3 minutes, until the tomatoes begin to collapse.
  • Simmer the broth. Pour in the coconut milk, stir, and bring to a gentle simmer. Cook 8 to 10 minutes, until slightly thickened. Taste and add salt.
    Shrimp Moqueca - coconut milk added
  • Cook the shrimp. Add the shrimp and its marinade, nestling it into the broth. Cover and simmer 3 to 4 minutes, until the shrimp is just pink and curled.
    Shrimp Moqueca - stirring sauce
  • Finish and serve. Stir in the dendê if using. Scatter cilantro and scallions over the top, add a squeeze of lime, and serve from the pot with rice and lime wedges.

Notes

Notes

 
  • Shrimp timing. Pull the pot as soon as the shrimp turns pink. It keeps cooking in the hot broth.
  • About dendê. Red palm oil gives Bahian moqueca its color and earthy depth. Look for it in Brazilian or West African markets or online. Without it, a pinch more paprika warms the color.
  • Richer version. Use full-fat coconut milk and the full tablespoon of dendê.
  • Other seafood. Firm white fish (cod, halibut, or snapper) in 2-inch pieces works well; add it 2 minutes before the shrimp.
  • Traditional sides. Farofa, toasted cassava flour, adds crunch. Pirão, a soft porridge made with some of the broth, is the classic companion in Bahia.
  • Make ahead. The broth can be made a day ahead and reheated; add the shrimp just before serving.
Keyword Brazilian seafood stew, Brazilian shrimp stew, coconut shrimp stew, easy Brazilian recipe, light moqueca, moqueca, moqueca de camarao, shrimp coconut milk recipe, shrimp moqueca recipe, what to serve with sparkling wine
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