Brazilian Shrimp Stew (Moqueca de Camaroes)

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!

Brazilian Shrimp Stew (Moqueca de Camaroes)

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5 from 97 reviews

• Author: Mellissa Sevigny
• Total Time: 22 minutes
• Yield: 6 servings 1x
• Diet: Diabetic

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Description

A delicious, easy to make Keto Brazilian Shrimp Stew that is Squeaky Clean Keto, Paleo, and Whole30 compliant!

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Heat olive oil in a medium saucepan.
2. Saute onions for several minutes until translucent, then add the garlic and roasted peppers and cook for several minutes more.
3. Add the tomatoes, shrimp, and cilantro to the pan and simmer gently until the shrimp turns opaque – about 3 minutes.
4. Pour in the coconut milk and Sriracha sauce (or Sambal Oelek), and cook just until heated through – do not boil.
5. Add lime juice and season with salt and pepper to taste.
6. 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