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
Carrie Rowland says
I really loved this the night I made it but found when I re-heated it in the microwave the next day the shrimp got sort of slimy. Thoughts? Thanks
Carrie Rowland says
Really great! Thank you. Could work well with shirataki noodles or cauliflower rice.
Mary B says
Loved it! Absolutely delicious and easy to prepare. Served it over mashed cauliflower. Next time will serve over cauliflower florets.
Mellissa Sevigny says
Great idea, I’ve never tried it with mashed cauliflower but now I MUST!
Nancy Norman says
Damn! This is good! I added some broth to poach the shrimp because I had coconut cream instead of coconut milk.
Meegan Winter says
This recipe is AWESOME! I added a tbsp of brown sugar for a little added sweetness and served it over coconut rice and it was delicious!
Jennifer Albright says
Super easy and delish! If that is six servings though, I don’t know how.
Michele Ifkovits says
Would milk or half & half work instead of the coconut milk? Not doing keto but cutting carbs and upping protein. This looks good, but I don’t have coconut milk.
Thanks,
Michele
Mellissa Sevigny says
yes but the coconut milk adds the tropical flavor that you’d be really missing without it!
Shantelle Clarice says
Thank you Melissa! This was so simple to put together, but came off like I put a lot more effort into it. Due to lacking limes, I did use Sherry vinegar, which was great, next time I will see how it is as written. So good!
Priscilla says
So easy and so delicious 😋
EmmaWG says
I love this. I added a little green chile sauce. I’ve done it with bits of roughy in it. I mince the shrimp sometimes…. It’s a favorite now and freezes really well.