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
Jasmine says
I’ve made this at least a dozen time since I found the recipe several years back. Everyone I’ve made it for RAVES about it, and it’s definitely going back in my rotation for my next Whole 30. It’s hard to find a delicious stew/soup without hours of chopping + a laundry list of ingredients, but this one’s simple and quick without sacrificing flavor. I’ve made it exactly as is, but I like to add some briefly sauteed riced cauliflower to make it more hearty and a couple handfuls of fresh baby spinach at the end for color.
Jen M. says
This was delicious! The only change I made was to reduce the sriracha because I am a wimp! There is definitely a coconut flavor from the milk, but you can replace it with a dairy milk or cream if you can tolerate dairy, or just leave the milk out altogether. I tasted the broth prior to adding the milk and it was delicious!
Kate says
Oh my goodness this is the greatest soup on the face of the earth. I have made this so many times over the last few years using chicken, fish, prawns and even tofu when I cook for vegetarian family members. Everyone loves it and I have found stirring whole cream through before serving makes it even more amazing! Freezes well and the only problem with taking it to the office for lunch is once others smell it they all want some too! Thank you so much for sharing this recipe:)
Susan Bechhoefer says
This is an award winning recipe! Honestly, may be the best soup I’ve ever made….and SO DARN SIMPLE!!!! This is one of those “why have I lived 50 years and not had this!!??” moments…lol…a definite keeper!!
JE Weck says
We enjoy this recipe very much!
courtney says
This was the 2nd time I made it and it was sooooo good. I would like to try it with the red palm oil, but as written is really really good.
Bill Carney says
Made it, and loved it! The only problem is that it blew me out of ketosis for 3 days. Bummer.
Tricia says
Why blew you out of ketosis?
Angie says
This was so delicious!! It was light, yet rich and creamy! I will definitely put it in my faves rotation! Thanks IBIH! You never disappoint!
Francesca O'Connor says
How would you recommend cooking chicken instead of shrimp for this recipe. I don’t eat much seafood so I have to switch the protein.
Becky McIntyre says
I absolutely LOVED this recipe, as did my husband. We made it with frozen deveined shrimp. It is not only a super delicious recipe, it is also VERY easy and quick.
You could make this with chicken; you’d just cube and cook chicken first. I may try that some day. Shrimp is easier (though more expensive); shrimp is a great “seafood” item for non-fish eaters as it doesn’t taste fishy.
JE Weck says
I made this last night! We all loved it! Delicious recipe, Thanks!!