Brazilian Shrimp Stew (Moqueca de Camaroes)

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I know this isn’t really a popular stance right now, but I am SO ready for Summer to be over!  Some of you are saying “What do you mean?  It’s October and Summer has BEEN over!”

Unfortunately, here in South Carolina, where I currently live, it’s still hitting 90 degrees for a daytime temp.  In fact, it’s 86 now and the only  reason it’s not higher is because it’s an overcast day!

The hot weather starts here in April (or even earlier) and continues until October.  When I lived in New England, that sounded pretty awesome since the Summer is so short up there.  The reality is that I’d kill for a crisp fall day in the 60′s, with temps dropping into the 40′s at night!  It will happen, but it could be a few weeks for us still.

Meanwhile, I’m already making soups and stews, hot weather or not.  One thing I love about soup recipes (or stews, chili’s, chowders or pretty much anything eaten out of a bowl) is that they are relatively easy to make low carb and gluten free, without sacrificing flavor or texture.

This velvety shrimp Moqueqa meets both criteria, and is the perfect recipe to transition from Summer into Fall with.  It comforts you like you need when the weather cools down and you feel like nesting, but it also stimulates you with a fiery heat and tropical flavor that makes you wish you were eating it on some Bahian beach with a cold beer by your side and your toes jammed into the sand.

Skeptical that you can get all of that from a bowl of soup?  Taste it for yourself and you’ll find out what I’m talking about!

Brazilian Shrimp Stew (Moqueca de Camaroes)

Yield: 6 servings

Serving Size: 1 cup

Brazilian Shrimp Stew (Moqueca de Camaroes)

A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant!

Ingredients

  • 1 1/2 lbs raw shrimp, peeled & deveined
  • 1/4 cup olive oil
  • 1/4 cup onion, diced
  • 1 clove garlic, minced
  • 1/4 cup roasted red pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • (1) 14 oz can diced tomatoes w/ chili’s
  • 1 cup coconut milk
  • 2 Tbl Sriracha hot sauce
  • 2 Tbl fresh lime juice
  • salt and pepper to taste

Instructions

  • 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. Cold beer optional.

Notes

Note: If you can’t eat shrimp, you can substitute any mild white fish, or even chicken, for the protein in this recipe and it will taste just as amazing!

Approx nutrition info per serving: 294 calories, 19g fat, 5g net carbs, 24g protein


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  1. theelaine
    theelaine10-02-2012

    can’t wait to try this. I’ve never used coconut milk in anything so this is my chance, huh?

    • Mellissa Sevigny
      Mellissa Sevigny10-02-2012

      You’re in for a treat Elaine! You’ll be hooked on coconut milk after this – my other favorite way to eat it is in thai curries – so delicious! Let me know what you think!

    • theelaine
      theelaine10-10-2012

      I was just checking out coconut milk on Amazon and there are tons of different brands. Do you have a favorite? Or a brand you wouldn’t recommend? Getting company Monday and I am hopefully serving this the evening they arrive.

    • Mellissa Sevigny
      Mellissa Sevigny10-19-2012

      Sorry I missed this comment Elaine – any brand will do as long as it isn’t sweetened. I’d avoid lite too because it is just watered down and sometimes has added thickeners. Hope you liked it!

  2. Annie Bakaleinikoff
    Annie Bakaleinikoff10-02-2012

    I feel your pain. It is currently 100F where I live. The normal high is 85 for this time of year. I am done with summer! This looks fabulous.

    • Mellissa Sevigny
      Mellissa Sevigny10-04-2012

      Glad I’m not the only one Annie, hope you get some relief from the heat soon too!

  3. Mary
    Mary10-02-2012

    Is it really just 1 cup of liquid ( the coconut milk)? This sounds fabulous so I just want to make sure before I try it.

    • Anonymous
      Anonymous10-04-2012

      I had the same question but I’m thinking the juice from limes, hot sauce and canned tons will add up :). Kerry

    • Mellissa Sevigny
      Mellissa Sevigny10-04-2012

      Yes, I just use the one cup but you could probably put in the whole can even if it’s a bit more than a cup. Between the liquid the shrimp release, the tomatoes and other veggies and the coconut milk you get a rich, delicious broth. Hope you like it!

    • Mary
      Mary10-21-2012

      Oh my gosh…BEYOND DELICIOUS! My family and I LOVED it. Thank you for a fabulous receipe.

  4. Patty
    Patty10-03-2012

    The weather is so strange…here we are south of you (on the NW side of Atlanta) and we haven’t had the air on for weeks. It’s actually been cool enough to pull out the blankets a few nights. I guess I’m just rubbing salt in the wounds, huh?

    But about the soup, it’s one of my favorites, but your version is much prettier! I also like to add some homemade chicken broth for extra nutrition, especially coming up on cold and flu season.

    • Mellissa Sevigny
      Mellissa Sevigny10-04-2012

      I like the idea of adding chicken broth to the soup Patty – I think I’m going to try that next time and I’m also going to use fish AND shrimp to make it even heartier. Glad you guys are cooler than us – it is strange how there are certain micro-climates that can be so different than surrounding areas! At least we are on the lake and have a breeze, it’s cooler than the cities like Columbia which are even more miserable in the summer! Looking forward to busting out my scarves and sweaters in the next couple of months though! :)

  5. Angela
    Angela10-03-2012

    I am *so* with you! We had the most miserably hot, dry, extended summer (in Colorado), and I have been waiting and waiting for some autumn-like weather. 81 here today, but tomorrow I might get my wish. Love the shrimp and coconut milk combo–a favorite.

    • Mellissa Sevigny
      Mellissa Sevigny10-04-2012

      Thanks Angela, hope you guys got your cooler weather! I love Colorado – both times I’ve visited have been in September and it was gorgeous! The dryness and altitude took some getting used to for sure though!

  6. Sharon
    Sharon10-04-2012

    This soup/stew was delicious. I made this last night for dinner for myself and my husband with some coconut cheddar drop biscuits and it was out of this world. We even had the leftovers for lunch today! Can’t wait to make it again. Thank you for the great recipe.

    • Mellissa Sevigny
      Mellissa Sevigny10-08-2012

      Thanks for the feedback Sharon! I’m always relieved when I hear that someone has actually made a recipe and liked it! :)

  7. Anonymous
    Anonymous10-05-2012

    It has finally cooled down here is Southern California. My husband is under the weather today, and this soup will be perfect!! I will let you know how it comes out :)

    • Mellissa Sevigny
      Mellissa Sevigny10-08-2012

      It was in the 60′s today and I was loving it! Hope your husband enjoyed the soup and that he’s feeling better now!

  8. Jennifer
    Jennifer10-07-2012

    Looks wonderful, Mellissa.

  9. quixilistic
    quixilistic10-07-2012

    I just made this tonight for dinner and it was great. I had no idea how much I was craving a good bowl of soup. The friends I made it for all loved it and I paired it with some corn which I didn’t have. You have an amazing website and I love all your recipes. And you make keto so much tastier. Here’s my hand at it: http://imgur.com/a/37aJg. A bit too much coconut milk but now I know how much to put in next time.

    • Mellissa Sevigny
      Mellissa Sevigny10-08-2012

      Thanks so much – I’m glad you guys all liked it! And I appreciate you sharing the link on r/keto too!

  10. Andrea@That'll Do Farm
    Andrea@That'll Do Farm10-09-2012

    As a farmer, I can’t tell you how much I look forward to fall! It was stinkin’ hot this Summer here in Ohio and I am ready for soup season. Will make this for dinner tonight, with the fireplace going.

    • Mellissa Sevigny
      Mellissa Sevigny10-09-2012

      I’m jealous of your fireplace Andrea! We used to have a wood stove with a glass door in our living room in Northwest CT and I loved when it got cold enough to use it! Especially when there was a snowstorm raging outside! Now I live in the South and it’s just not cold enough, long enough, to justify having one. Enjoy!

  11. olive
    olive10-10-2012

    This was soooo easy and sooooooooo delicious! We used the “hot” habanero rotel and chicken instead of shrimp. Planned to add chicken stock but it turned out perfect without it. YUM. This is going in the menu rotation here for sure!

    • Mellissa Sevigny
      Mellissa Sevigny10-16-2012

      Thanks Olive, I bet it tastes just as awesome with chicken and is so much cheaper to make! Might be trying that myself soon!

  12. Christopher Bates
    Christopher Bates10-10-2012

    I made this for my wife and I last night. It was soooo good! Thank you!

  13. movita beaucoup
    movita beaucoup10-14-2012

    Shrimp? Coconut milk and Sriracha? LIME AND CILANTRO? What are you doing to me, woman? I need this NOW.

    • Mellissa Sevigny
      Mellissa Sevigny10-16-2012

      Payback for all of the lobster and shellfish posts you were torturing me with this summer! Ha! :)

  14. Anonymous
    Anonymous10-14-2012

    Made this the other night, it was really quite good (if a bit spicy, and I like spicy foods. it’s ok, taking a slug of the leftover coconut milk gets the feeling in your lips back. :-) )

    I thought it would be creamier, and it’s really more of a soup. (good though, don’t get me wrong)

    Got anything in bisque style?

    • Mellissa Sevigny
      Mellissa Sevigny10-16-2012

      It’s traditionally referred to as stew but you’re right, the broth itself is more soup-like. Glad you liked it though! My chef uncle has an amazing lobster bisque recipe – I’ll try to get it from him and see if I can tweak it to make sure it’s low carb! :)

  15. Anonymous
    Anonymous10-16-2012

    Help! ! About to make…lite coconut milk or regular? lite has less carbs but is thinner. Please help! !

    • Mellissa Sevigny
      Mellissa Sevigny10-16-2012

      Lite only has less carbs because it’s watered down – go with the regular as long as it’s unsweetened! Hope you like it!

    • Anonymous
      Anonymous10-16-2012

      It was amazing :) I used the whole can. Up’d the cilantro and played with the hot sauce and lime a little. delicious I will make again.

      Thanks for the speedy reply

    • Anonymous
      Anonymous10-19-2012

      The family asked for this recipe again and I made it was chicken this time it was absolutely delicious that way as well thank you so much for sharing this recipe it will be definitely added into our family meal plan once to twice a month

    • Mellissa Sevigny
      Mellissa Sevigny10-19-2012

      So glad this one was a winner for you guys! Totally trying it with chicken next time!

  16. Susan
    Susan10-16-2012

    thank you so much for this dish! I shared my love for it on my page: http://preppypaleo.blogspot.com/2012/10/brazilian-seafood-stew.html

    wonderful combination of flavors and such an easy meal to whip up on a weekday!

  17. rojobag
    rojobag10-29-2012

    I made this last night, I upped a few ingredients as I was cooking with 2lbs of scrimps. Also, I ran my lime through my juicer. I think if doing it that way it’s a little too potent. As the morning after it was very limey. But still great recipe as it was freaking delicious. Thanks.

    • Mellissa Sevigny
      Mellissa Sevigny10-30-2012

      ha ha – what’s a scrimp? ;) Glad you liked it but yeah I think running your lime through a juicer would make it bitter and a little too much. Hope it’s better next time!

  18. Jane Hermsen
    Jane Hermsen10-29-2012

    you do realize that you used the Spanish version of “plural shrimp” instead of the Portuguese version camarões, right? Brazilians speak Portuguese not Spanish!

  19. Anonymous
    Anonymous11-08-2012

    Hi I’m pretty new to cooking so bare with me. I’m a college student and now I’m trying to learn how to cook pretty simple dishes I was wondering if you were to add different fish to this recipe, what type of fish would you use along with the shrimp I just want this a tad heartier :) thank u

    • Mellissa Sevigny
      Mellissa Sevigny11-10-2012

      If you’re a college student I’m going to assume you are also on a tight budget, so go with something inexpensive like swai or tilapia and you’ll be good to go! You can even omit the shrimp and just use the fish – or chicken will also work! Enjoy!

  20. Ceedee
    Ceedee11-14-2012

    Made this the other night with my Mom. She really was happy to give it a go, as she hadn’t cooked with coconut milk as a base before. I have had a similar stew previously – a Vietnamese coconut stew with shrimp. A good friend had cooked for me a couple years ago. I must say, this was EVERY BIT as good as that if not better! We did leave out the cilantro and added a couple more Garlic cloves, but other than that, it was your recipe to the ‘T’. Going to share the heck out of this with my friends. Cheers!

    Chris

  21. Aisha
    Aisha01-24-2013

    I was looking for a seafood stew/chowder type recipe on r/ketorecipes and was referred here. Looks delish, but I was wondering if something like this would be do-able with clam juice instead of the coconut milk.

    I will make it this way this weekend and know that I will LOVE IT, but since you’re much more knowledgable about these things than I am, any thoughts would help!

    Thanks!

  22. Priscilla
    Priscilla02-12-2013

    Love this! I’ve made this twice since finding your recipe. I add mushrooms (not sure if that’s very Brazilian, but eh!) and double the Sriracha because I like my mouth to burn :). This time I forgot to buy a can of diced tomatoes so I chopped a tomato I had, added chili powder, and added a little water and the whole can of coconut milk to make sure I had enough liquid. Still turned out great! Thanks for this great recipe!

    • Mellissa Sevigny
      Mellissa Sevigny02-13-2013

      Thanks for the feedback Priscilla! So glad you liked it – the broth is so tasty that I swear you could put anything into it and it would be good! I’m with you on the Sriracha too – the more the better!

  23. Kerrie
    Kerrie02-18-2013

    This was amazing!!!! Our new fave shrimp dish. So. Good. Thanks!!!

    • Mellissa Sevigny
      Mellissa Sevigny02-18-2013

      So glad you liked it! It’s been awhile since I made it – looking forward to having it again – thanks for the reminder! :)

  24. Emily
    Emily02-24-2013

    Any thoughts about a substitute for coconut milk? Can soy milk work??

    • Mellissa Sevigny
      Mellissa Sevigny02-24-2013

      Sure – soy milk or almond milk would work, as would regular dairy – the flavor will be different but hopefully still tasty. Let us know!

  25. Chetna
    Chetna03-16-2013

    Tried this today with chicken and it turned out pretty well…. This is going to become a staple meal at my place. Next time I will try it with shrimp. Thanks so much for the recipe.

  26. Lyncca
    Lyncca03-25-2013

    I made this tonight and it was absolutely amazing! Thanks for the recipe!

  27. Britany White
    Britany White06-13-2013

    I’m trying this tonight! Absolutely excited! I’m on the ketogenic diet for weight loss purposes and I use your recipes frequently! My husband doesn’t “like low-carb” but I’ll be he won’t even notice with this tonight ;)

    • Mellissa Sevigny
      Mellissa Sevigny06-13-2013

      I hope it’s a hit Britany! My husband doesn’t like low carb either, but even he loved this one! Let me know how it goes over! :)

  28. Tammi
    Tammi07-26-2013

    I am so happy that I found your site. I made this recipe tonight and have to say it was simply delicious. I bought your cookbook and can’t wait to try all of the recipes.

    I am a Type 2 Diabetic and I am grateful that you do what you do. I can now really enjoy cooking, and eating, again.

  29. Wendy Ciaccia
    Wendy Ciaccia08-04-2013

    I liked it but it is VERY spicy so that others found it too spicy…if I make it again..perhaps just one tbsp of the the hot spice,

  30. Patricia
    Patricia10-23-2013

    Is there any way to substitute the coconut milk and using heavy whipping cream instead? I have some to use up and was wondering if it would change the whole soup?

    • Patricia
      Patricia10-23-2013

      I did make it using the HWC and it was so good!

    • Mellissa Sevigny
      Mellissa Sevigny10-23-2013

      It would still be tasty with just the HWC I’m sure, but I love the flavor that the coconut milk gives it if you can find it!

    • Lyncca
      Lyncca10-23-2013

      I make it with whole milk instead and it’s amazing!

    • Lyncca
      Lyncca10-23-2013

      Yes! I make it with heavy cream and it’s delish.

  31. Lyncca
    Lyncca10-23-2013

    Sorry, I meant whole cream :)

  32. Tina
    Tina10-27-2013

    Fabulous! So good and so easy. Made it with leftover rotisserie chicken and it was wonderful. I did add a bit of broth in order to get it to a more soupy consistency and so upped the aromatics and the hot sauce to compensate. The hubs said it was, “the bomb”, and it is definitely going into regular rotation.

  33. Odette
    Odette11-16-2013

    OMG this stew was awesome. So quick and low-carb and super tasty!!! I will definitely make this one again and again. Thank you so much for a great recipe.

  34. Melissa
    Melissa11-25-2013

    Inquiring minds want to know about the curry version you mentioned. Please!

    • Mellissa Sevigny
      Mellissa Sevigny11-26-2013

      It’s been so long that I don’t even remember now! I’ll have to get back to you on that one!!! :)

  35. MarissaN
    MarissaN11-27-2013

    This stew is incredible! Don’t hesitate to try it. I’ve made it countless times this month alone and have served it to friends and family. I have experimented with various substitutions (regular milk instead of coconut, chicken instead of shrimp, butter instead of olive oil etc). I find it tastes best with Shrimp, butter, extra coconut (or regular) milk. Yet, when I served it with diced skin-less chicken thighs and olive oil, my friends raved about. Many have requested that I share the recipe, which I printed from Mellissa’s website. For those not concerned about moderate carbs try this stew with Pao de Queijo (gluten free cheese buns-google search). DELICIOUS!! Thank you Mellissa for sharing such wonderful recipes. You help make healthy eating so much easier! :)

  36. megan
    megan01-05-2014

    I’ve been wanting to make this for weeks but never had shrimp…..well had some today and here in NW Indiana, there is a state of emergency for the roads…and tomorrow it’s supposed to be -50 degrees. Soooooo…what better time to make it? Haha. My husband said it was the best soup he’s ever had. Even had chili on standby because he isn’t a fan of spicy stuff. I will make this over and over. Thanks for the recipe!

    • Mellissa Sevigny
      Mellissa Sevigny01-07-2014

      Thanks for letting me know it was a hit Megan! I haven’t made this one in a long time and I have missed it! It’s also great with chicken if you don’t have shrimp available. Hope you get a heat wave soon! :)

  37. alex
    alex01-18-2014

    This recipe is AMAZING. We can’t get enough of it. We added mushrooms, too. What a great base, would be great with chicken or tofu also!

  38. Lisa
    Lisa01-23-2014

    This was amazing. I substituted Rotel Diced Tomatoes with Chilis, Lime, & Cilantro to make life easy. My son and I went crazy eating this and it was even better the second day. I highly recommend to anyone. The coconut milk was not overwhelming at all in the recipe.

    • Mellissa Sevigny
      Mellissa Sevigny01-29-2014

      Thanks Lisa, I love this soup but it’s been awhile since I’ve made it! Your comment was a reminder that I need to get the stuff to make it again soon! Great idea to substitute the Rotel, I’m going to see if they have it at my local store – thanks for sharing!

  39. Nora
    Nora02-06-2014

    What did I do wrong? This was very spicy and not creamy at all. The coconut milk didnt seem to make a differance. Was very watery from everything..doubt I will make this again, since I had to make another meal
    For my kids to eat.

    • Mellissa Sevigny
      Mellissa Sevigny02-06-2014

      Hi Nora, were you using light coconut milk? If so it would be much less creamy and less flavorful than with full fat coconut milk. Sorry you and your kids didn’t enjoy it! :(

  40. Rachel B
    Rachel B03-02-2014

    This is the easiest most amazing shrimp and fish stew. I end up adding so e tilapia or swai to cut down on cost and boost protein. I’ve made it a couple of times now, THANK YOU THANK YOU THANK YOU!!

  41. Christine Castaneda
    Christine Castaneda03-12-2014

    Melissa, I made this stew last night and it was the bomb. I loved it. Sweet (from the coconut milk) and spicy (from the tomatoes with chilies). Was sooooo good. I will definitely make this again. Thank you for sharing these wonderful recipes. :-)

  42. Suzanne
    Suzanne03-20-2014

    I live in Europe, if I can’t find the Sriracha hot sauce, what kind of hot sauce would you recommend?

  43. Liz
    Liz04-01-2014

    Holy cow, this was incredible. I made a shrimp AND chicken version because my husband is not a shrimp fan (more for me!!!). Added about a Tbsp of fish sauce, so that might have given this more of a thai flavor? But SOOO GoOOOOD oh man. This is going into regular rotation. Thank you Mel! Longtime fan of your blog!

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