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
Bryan says
This was easy and yet amazing. I added some extra green chilies, boiled some low carb noodles and it had so much flavor.
Christine says
Yummy ! Made it 2 x and this time I doubled it and made the second batch vegetarian with Asian frozen veggie mix and added pineapple pieces and unsweetened coconut flakes with a side of basmati rice not low carb for my vegetarian boyfriend but my version which was low carb made with shrimp was amazing !!!!
We both enjoyed this recipe thank you for sharing ♡
nicole thomas says
Mellissa, Im seriously craving this amazing soup… every week I’ve been tempted to add it to the menu… I’ve made it several times and my household loves it… thank you for everything you do for us… !!!!!!
Russell Watkins says
I made this and it was delicious! As a slight addition I put some chopped up string beans in- gave extra bulk at a fraction of the cost of seafood and some great texture.
Picture here:
Mellissa Sevigny says
Sounds great Russell!
camila says
You cannot make a true Brasilian Moqueca de camarao without DENDE, a red palm oil, which gives moqueca it’s distinctive taste.
Trust me, I lived in Brasil for 23 yrs, and in Bahia for 3, and learned with the Baianas.
M'Dot Renee says
Holy moly this soup is delicious! We have made it 4 times in the past 2 months and there are never any leftovers.
Danielle says
Just a head’s up, while this recipe looks delicious, it is NOT Whole 30 compliant. The second ingredient in Siracha is SUGAR. I’m sure you can substitute it with a similar chili sauce, though.
Mellissa Sevigny says
Thanks Danielle, you’re so right! I usually post an alternative to Sriracha for Whole 30 recipes and forgot to in this recipe. Fixed it now, thanks again!
nicole thomas says
this soup is perfect!! love it… thank you :)
David says
I tried this recipe this evening and it was a big hit with all of us (me, my wife, and my 25 year old Marine). It definitely goes in my “keeper” list. I paired it with this gluten free Brazilian cheese bread recipe: http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread. The combo was awesome.
Thanks!
Missy says
I made this soup last night. I didnt have coconut milk so I added a good sized scoop of coconut oil along with almond milk. It was a hit!
Mellissa Sevigny says
Awesome, thanks for letting me know you liked it Missy!