This Brazilian Shrimp Stew or Moqueca de Camaroes is a creamy, flavorful soup that is spicy and loaded with tender shrimp. It’s super healthy for you and fits into Keto, Whole30 and even Squeaky Clean Keto eating plans.
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 keto Brazilian shrimp stew meets both criteria, and is the perfect soup recipe for any time of year.
Moqueca de Camaroes is a traditional Brazilian fish stew that is usually flavored with coconut milk, coriander, tomatoes, chilis, onion and garlic.
It’s red color usually comes from Red Palm Oil or Dende which can be hard to find in your average grocery store. Red Palm oil is incredibly healthy for you and loaded with vitamin A, so if you can get it definitely seek it out. I used olive oil in my version to make it easier for you to recreate – and it’s just as delicious in my opinion!
If you want to try it with the traditional red palm oil you can find it on Amazon for less than $10 a jar.
This easy and delicious low carb Brazilian shrimp stew recipe 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 your toes jammed into the sand.
Skeptical that you can get all of that from a bowl of keto shrimp stew? Taste it for yourself and you’ll find out what I’m talking about!
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Brazilian Shrimp Stew (Moqueca de Camaroes)
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Diet: Diabetic
Description
A delicious, easy to make Keto Brazilian Shrimp Stew that is Squeaky Clean Keto, Paleo, and Whole30 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) 14 oz can diced tomatoes w/ chili’s
- 1 cup coconut milk
- 2 tablespoons Sriracha hot sauce (sambal oelek if you’re whole 30)
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 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 roasted peppers and cook for several minutes more.
- Add the tomatoes, shrimp, and cilantro to the pan and simmer gently until the shrimp turns opaque – about 3 minutes.
- Pour in the coconut milk and Sriracha sauce (or Sambal Oelek), 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.
Notes
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!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: keto soups
- Method: Stovetop
- Cuisine: brazilian
Nutrition
- Serving Size: 1 cup
- Calories: 294
- Fat: 19g
- Carbohydrates: 5g net
- Protein: 24g
Tania says
Loved this stew! Delicious and super easy!
Janice Flournory says
Lover shrimp, this recipe looks easy and I have all the ingredients on hand.
Lyndsey Rullman says
Going to have to make this. Some of my favorite ingredients on in this recipe!
Karla says
This recipe was great! Easy and quick to prepare especially if you do your measuring and prep in advance. It is spicy but we like spicy, packed with flavor, and surprising filling. I was thinking that a cup size serving was not going to be enough, but my husband and I were both satisfied. This is crazy good!
Clare says
Such a delicious meal – prawns are a bit expensive for it to be too frequent, so I’m making it again with white fish as it was such a hit. I made it a little thicker than a soup and served it with rice for my partner and zucchini noodles for me. Yummy!
Clare says
Yep! Made it again with white fish – just as delicious! My partner went for seconds (he hardly ever does that!!)
Michelle says
LOVED this recipe! I did put the ingredients in Cronometer and came up with 11g Carbs…hmmm, not sure what the difference is? I did use jarred roasted red bell pepper but I don’t think that could have been the difference.
Thank you for sharing all your recipes!
Sarah says
Quick, easy, and delicious!
Joana says
Love this soup! I have made it a few times and it’s just the perfect soup for dinner, easy to make, smooth, light and comforting. Haven’t tried with Red Palm Oil but I use high quality Olive oil, which I think makes all the difference. thank you for sharing this recipe!
Lou says
Can this be doubled and made in a crockpot? I’m assuming if I used precooked shrimp that it would be okay? Or maybe I should make it like normal and keep it in a crockpot? I’m making it for a crowd and trying to figure out the easiest way to do it.
Mellissa Sevigny says
Theoretically yes, but you want to add the shrimp at the very end or they will get mealy and very overcooked!
Tom Betteridge says
Amazing.