Brazilian Shrimp Stew (Moqueca De Camaroes)

"A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant! I found this recipe on". Its absolutely delicious!"
photo by Lyncca Harvey photo by Lyncca Harvey
photo by Lyncca Harvey
photo by Brittany Z. photo by Brittany Z.
photo by rpgaymer photo by rpgaymer
Ready In:
1 cups




  • Heat olive oil in a medium saucepan.
  • Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
  • Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
  • Pour in the coconut milk and Sriracha sauce, and cook just until heated through – do not boil.
  • Add lime juice and season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro.

Questions & Replies

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  1. rpgaymer
    I loved this stew! The coconut milk makes it taste like a Thai curry, but the Brazilian flavors are there as well. Very nice-looking, and easy to make. I chopped up 3 tomatoes instead of using canned tomatoes- I'm sure it really made a difference and was worth the small amount of extra effort.
  2. AmyLee A.
    Made this recipe first time in 2017. Absolutely delicious. I doubled the recipe for company and none was left over. It is so good. I would not tweak or change anything about it. Always my "go-to" and will remain to be.
  3. Keith S.
    After seeing the dish on a Food Network show (at a restaurant far, far away), I went hunting for a recipe like this. Perfect, easy, fun to make! Except peeling the shrimp, but hey
  4. Frederick S.
    Made the recipe a day before I was going to eat the stew and let it cool down with the shrimp. When I ate the shrimp stew the next day what a treat. There are a few things I might change next time-I would add the shrimp after I had turned off the heat and let them cook more slowly so they didn't get so tough, and add the cilantro just before serving, as it got lost in the stew. I did need to add about 1 tablespoon of sugar to tone down the lime juice but that was a personal preference. So easy to make and went great as a summer soup with grilled steak. Looking forward to making it again-note that I used unsweetened coconut milk when i made the recipe.
  5. scarletti_22
    Absolutely delicious!! I used heavy cream and half the amount of sriracha sauce and it was perfect to me (I love spicy food). I will make it again and again.


  1. Brittany Z.
    So I used palm oil instead of olive. In addition, I used green bell pepper, a dash of ground nutmeg and ground ginger and basil instead of cilantro since I didn’t have any. The basil I stirred in at the last minute of cooking and used it as a garnish as well. I omitted the lime juice altogether. I had made this dish before and it didn’t call for it. I also used a 1/2 cup extra of coconut milk since I emptied the entire contents of the can, which equals 1 1/2 cups. I added the shrimp last, and because it was too thin due to the excess milk, I removed all of the shrimp and let it stew longer. I returned the shrimp to the pan when it was ready, and it came out perfect. I served it over basmati rice seasoned with chicken bouillon.
    • Review photo by Brittany Z.
  2. Keith S.
    One of the eaters is a spice tenderfoot, so I eased up on the green chilies and substituted isot biber, a Turkish roasted red pepper flake with fantastic body.



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