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
Michele says
Hi Melissa,
Just made this fabulous soup! My whole family loved it and went back for seconds. I made it with shrimp and used only 1 tsp of the Siriacha hot sauce. It was the perfect amount of heat for my kids. I also added 1 tsp of chicken Better than Bouilion to enhance the broth. We though it tasted more like Thai than a Spanish soup but that was fine by all of us. Great recipe and a breeze to make!
sandy says
Wow! I really didn’t know how much flavor a soup can have til I made this! Actually- my boyfriend made this for me! I have one of those annoying summer colds and I prepped the ingredients for him (roasting the peppers would have been a little beyond his skill level ;), than sat on the couch the rest of the night! Turned out great and was honestly the first thing that I was able to taste in 2 days! This will definitely be our new “go-to” for soup! Thank you for the low carb recipe!!!!
dre says
yummm!! this looks so awesome!!!
Nicole says
It’s winter in Australia and I just made this for lunch. Wow! Loved it with the prawns and can’t wait to try chicken tomorrow with the leftover sauce. Will definitely make it again!
Nigelle says
Yikes! When I scrolled to the very top, I see the serving. Thank you again. I will leave feedback after I cook it tomorrow.
Jamie says
Made this for dinner tonight and it was wonderful! My husband and I are not fans of cilantro so I used parsley instead. Thanks!!
Maria Sireci says
Delicious! Thanks so much. I felt as though I finally ate a good meal after such a long time.
Liz says
Holy cow, this was incredible. I made a shrimp AND chicken version because my husband is not a shrimp fan (more for me!!!). Added about a Tbsp of fish sauce, so that might have given this more of a thai flavor? But SOOO GoOOOOD oh man. This is going into regular rotation. Thank you Mel! Longtime fan of your blog!
Suzanne says
I live in Europe, if I can’t find the Sriracha hot sauce, what kind of hot sauce would you recommend?
Mellissa Sevigny says
Any basic red pepper hot sauce will probably be fine in this Suzanne!
Christine Castaneda says
Melissa, I made this stew last night and it was the bomb. I loved it. Sweet (from the coconut milk) and spicy (from the tomatoes with chilies). Was sooooo good. I will definitely make this again. Thank you for sharing these wonderful recipes. :-)