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Moqueca de Camarão

Name: Moqueca de Camarão
Prep time: 20 min
Cook time: 23 min
Total time: 45 min
Yield: 2
Cuisine: Brazilian
Ingredients: 400 g raw shrimp, peeled and deveined; 2 cloves garlic, finely grated; 15 ml lime juice; 4 g fine salt; 1 g ground black pepper; 150 g onion, thinly sliced; 120 g red bell pepper, thinly sliced; 120 g yellow bell pepper, thinly sliced; 250 g ripe tomatoes, sliced into rounds; 20 g cilantro stems and leaves, chopped; 30 ml dendê oil; 10 ml olive oil; 200 ml coconut milk; 80 ml water; 2 g paprika; 3 g fine salt; 1 g lime zest; 5 g extra cilantro leaves

Moqueca de Camarão is a fragrant Brazilian shrimp stew with a silky coconut broth, sweet peppers, tomatoes, cilantro, and the unmistakable aroma of dendê oil. The shrimp stay plump and tender while the vegetables melt into a rich, vibrant sauce that is both comforting and bright.

45 min

2 servings

563 kcal

Brazilian

Ingredients

Shrimp seasoning

400 graw shrimp, peeled and deveined
2 clovesgarlic, finely grated
15 mllime juice
4 gfine salt
1 gground black pepper

Moqueca base

150 gonion, thinly sliced
120 gred bell pepper, thinly sliced
120 gyellow bell pepper, thinly sliced
250 gripe tomatoes, sliced into rounds
20 gcilantro stems and leaves, chopped
30 mldendê oil
10 mlolive oil
200 mlcoconut milk
80 mlwater
2 gpaprika
3 gfine salt

To finish

1 glime zest
5 gextra cilantro leaves

Instructions

1
Season the shrimp in a bowl with the garlic, lime juice, salt, and black pepper. Toss well and let stand for 10 minutes while you prepare the vegetables; this lightly cures and perfumes the shrimp without overpowering its sweetness.
2
Slice the onion, peppers, and tomatoes, and chop the cilantro. Keep the tomatoes fairly thick so they soften into the broth without disappearing completely.
3
Heat a wide sauté pan or shallow pot over medium heat. Add the olive oil and dendê oil, then the onion and peppers. Cook for 4-5 minutes, stirring occasionally, until they begin to soften but still hold some shape; do not brown them heavily, as moqueca should taste fresh and bright.
4
Add the tomatoes, chopped cilantro, paprika, and salt. Cook for 3 minutes, gently turning the vegetables so the tomatoes start to release their juices and form the aromatic base.
5
Pour in the coconut milk and water, then bring to a gentle simmer. Cook for 5 minutes, uncovered, until the broth is lightly thickened and fragrant. A gentle simmer is important so the coconut milk stays smooth and does not split.
6
Lay the seasoned shrimp over the simmering vegetable base in an even layer. Spoon some sauce over the top, cover, and cook for 3-4 minutes, just until the shrimp turn pink and opaque throughout. Avoid overcooking; they should be springy, not tight.
7
Turn off the heat and rest the moqueca for 2 minutes so the flavors settle. Finish with lime zest and extra cilantro leaves, then serve immediately, ideally with white rice or farofa.

Nutrition per serving

563 kcal

Calories

42g

Protein

20g

Carbs

35g

Fat

Fiber

Notes

•If you can find head-on shrimp, simmer the shells or heads briefly in the 80 ml water before starting, then strain and use that liquid for deeper flavor.
•Dendê oil has a distinctive taste and color; do not substitute all of it with olive oil if you want an authentic moqueca.
•Use a wide pan so the shrimp cook in a single layer and stay tender.
•This dish pairs especially well with plain white rice, pirão, or toasted farofa.

Background

Moqueca is one of Brazil's most iconic stews, especially associated with the coastal states of Bahia and Espírito Santo. The Bahian version, which uses coconut milk and dendê oil, reflects strong Afro-Brazilian influences shaped by West African ingredients and cooking traditions. Moqueca de camarão is a beloved seafood variation found along Brazil's northeastern coast.

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