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
Rachel B says
This is the easiest most amazing shrimp and fish stew. I end up adding so e tilapia or swai to cut down on cost and boost protein. I’ve made it a couple of times now, THANK YOU THANK YOU THANK YOU!!
Nora says
What did I do wrong? This was very spicy and not creamy at all. The coconut milk didnt seem to make a differance. Was very watery from everything..doubt I will make this again, since I had to make another meal
For my kids to eat.
Mellissa Sevigny says
Hi Nora, were you using light coconut milk? If so it would be much less creamy and less flavorful than with full fat coconut milk. Sorry you and your kids didn’t enjoy it! :(
Lisa says
This was amazing. I substituted Rotel Diced Tomatoes with Chilis, Lime, & Cilantro to make life easy. My son and I went crazy eating this and it was even better the second day. I highly recommend to anyone. The coconut milk was not overwhelming at all in the recipe.
Mellissa Sevigny says
Thanks Lisa, I love this soup but it’s been awhile since I’ve made it! Your comment was a reminder that I need to get the stuff to make it again soon! Great idea to substitute the Rotel, I’m going to see if they have it at my local store – thanks for sharing!
Katharine says
Great shortcut idea! Thanks! Just made it tonight for the first time (exactly as written) and it is AMAZING. I’m in heaven!
Mellissa Sevigny says
Still on of my favorites Katharine, so glad you liked it too!
alex says
This recipe is AMAZING. We can’t get enough of it. We added mushrooms, too. What a great base, would be great with chicken or tofu also!
megan says
I’ve been wanting to make this for weeks but never had shrimp…..well had some today and here in NW Indiana, there is a state of emergency for the roads…and tomorrow it’s supposed to be -50 degrees. Soooooo…what better time to make it? Haha. My husband said it was the best soup he’s ever had. Even had chili on standby because he isn’t a fan of spicy stuff. I will make this over and over. Thanks for the recipe!
Mellissa Sevigny says
Thanks for letting me know it was a hit Megan! I haven’t made this one in a long time and I have missed it! It’s also great with chicken if you don’t have shrimp available. Hope you get a heat wave soon! :)
MarissaN says
This stew is incredible! Don’t hesitate to try it. I’ve made it countless times this month alone and have served it to friends and family. I have experimented with various substitutions (regular milk instead of coconut, chicken instead of shrimp, butter instead of olive oil etc). I find it tastes best with Shrimp, butter, extra coconut (or regular) milk. Yet, when I served it with diced skin-less chicken thighs and olive oil, my friends raved about. Many have requested that I share the recipe, which I printed from Mellissa’s website. For those not concerned about moderate carbs try this stew with Pao de Queijo (gluten free cheese buns-google search). DELICIOUS!! Thank you Mellissa for sharing such wonderful recipes. You help make healthy eating so much easier! :)
Melissa says
Inquiring minds want to know about the curry version you mentioned. Please!
Mellissa Sevigny says
It’s been so long that I don’t even remember now! I’ll have to get back to you on that one!!! :)
Odette says
OMG this stew was awesome. So quick and low-carb and super tasty!!! I will definitely make this one again and again. Thank you so much for a great recipe.
Tina says
Fabulous! So good and so easy. Made it with leftover rotisserie chicken and it was wonderful. I did add a bit of broth in order to get it to a more soupy consistency and so upped the aromatics and the hot sauce to compensate. The hubs said it was, “the bomb”, and it is definitely going into regular rotation.
Lyncca says
Sorry, I meant whole cream :)