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
Patricia says
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 says
I did make it using the HWC and it was so good!
Mellissa Sevigny says
Thanks for weighing in Patricia! So glad it worked for you!
Mellissa Sevigny says
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 says
I make it with whole milk instead and it’s amazing!
Lyncca says
Yes! I make it with heavy cream and it’s delish.
Wendy Ciaccia says
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,
Tammi says
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.
Britany White says
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 says
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! :)
Lyncca says
I made this tonight and it was absolutely amazing! Thanks for the recipe!
Chetna says
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.
Emily says
Any thoughts about a substitute for coconut milk? Can soy milk work??
Mellissa Sevigny says
Sure – soy milk or almond milk would work, as would regular dairy – the flavor will be different but hopefully still tasty. Let us know!
Kerrie says
This was amazing!!!! Our new fave shrimp dish. So. Good. Thanks!!!
Mellissa Sevigny says
So glad you liked it! It’s been awhile since I made it – looking forward to having it again – thanks for the reminder! :)
Priscilla says
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 says
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!
Aisha says
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!
Lisa Kohut says
So I just found this recipe and I loved it. I didn’t have coconut milk so used heavy cream. I am guessing the coconut milk cuts back some of the heat but I loved it spicy. I am new to “cooking” and this was very easy! Thanks for another great recipe I have added to my low carb arsenal!!