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
Mary Mccarty says
easy to cook and completely delicious. I will make it again and again and again. Did I say delicious??
Rachael says
This is seriously one of the best soups I have EVER had. Completely delicious! I just ordered your new cookbook and am excited for more yummy recipes to try! Thank you!
Sara Jane Cresswell says
Easy to make and delish!
Lana says
I love your recipes Melissa! Simple yet different, no exotic ingredients (or I just like to stock my pantry with the same stuff you do :)). I like my soup with a bit more liquid – added more coconut milk or water or stock plus 1/4 tsp of xanthan gum – and a bit of crunch – added jicama once and celery root once, cut into matchsticks, both delicious.
Cherissa White says
This recipe is AHH-MAY-ZING!!! I admit that I did make a few changes, which ended up giving me a total of 7.2 net carbs per serving, and I had about 10 servings or so. Here’s what I used:
-1 pound small cooked shrimp (because it’s all I had ?)
-1 whole chopped, medium onion
-1 whole chopped, medium orange bell pepper
-4 cloves minced garlic
-10 ounces sliced white mushrooms
-2 tbsp cooked, chopped bacon
-1/4 cup butter
-3 tbsp fish sauce
-2 tbsp Sriracha
-2 13.5 oz cans coconut cream
-1/4 cup cilantro
-2 tbsp lime juice
All cooking instructions were the same, except I put the shrimp in last since they were already cooked. DELICIOUS!!!
Jill says
I really loved this soup, although I made some changes to the ingredients:
1 whole onion, chipped
1/2 c avocado oil
1 T minced garlic
1/4 c minced sun dried tomatoes (in evoo)
2 cans coconut milk
Pinch of coriander
1 t chipotle paste
1/4 c lime juice
Salt, pepper, cayenne
1 1/2 # shrimp.
I followed the recipes cooking instructions.
Rebekah says
Wonderfully recipe, but my recipe only yielded 3 one cup servings. I didn’t I see the red peppers and my can of tomatoes were 10oz not 14 but I can’t imagine why I only got 3 cups?
Mellissa Sevigny says
The shrimp alone would have been 3 cups Rebekah, you definitely did something wrong but I’m not sure what?
Ketojody says
Getting ready to make this, but is it canned coconut milk or the carton kind in the fridge?
Maui Girl says
Congratulations! You have provide the recipe for my “signature dish”, “best thing I ever ate”, all the Food Network catch phrases I can think of! I have a girls weekend coming up and I can hardly wait to make it for them, thank you
Camie Goldhammer says
Since you made this recently I’m hoping you’ll get this message. Is 1 c of coconut milk the only liquid? That seems odd for 6 servings. I feel like aim missing something.
Aiko M. says
I made this for my family and my husband could not sop talking about it. thank you so much for this awesome recipe
Jody says
Super yummy! Made it for an extended family function. It was loved by children and adults alike. Thanks for the recipe!!!