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!
Print
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
Ceedee says
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
Anonymous says
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 says
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!
Anonymous says
i’m 2 years late but it worked wonderfully. thank you
Jane Hermsen says
you do realize that you used the Spanish version of “plural shrimp” instead of the Portuguese version camarões, right? Brazilians speak Portuguese not Spanish!
Mellissa Sevigny says
Thanks for the correction Jane, I updated the title.
rojobag says
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 says
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!
Susan says
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!
Mellissa Sevigny says
Thanks Susan, glad you liked it!
Anonymous says
Help! ! About to make…lite coconut milk or regular? lite has less carbs but is thinner. Please help! !
Mellissa Sevigny says
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 says
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 says
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 says
So glad this one was a winner for you guys! Totally trying it with chicken next time!
Anonymous says
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 says
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! :)
Nickie says
Oh please post the lobster bisque. It’s our family’s favorite. Would love to try yours.
movita beaucoup says
Shrimp? Coconut milk and Sriracha? LIME AND CILANTRO? What are you doing to me, woman? I need this NOW.
Mellissa Sevigny says
Payback for all of the lobster and shellfish posts you were torturing me with this summer! Ha! :)
Christopher Bates says
I made this for my wife and I last night. It was soooo good! Thank you!
Mellissa Sevigny says
Awesome Christopher! So glad you both liked it!
olive says
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 says
Thanks Olive, I bet it tastes just as awesome with chicken and is so much cheaper to make! Might be trying that myself soon!