Brazilian Shrimp Stew (Moqueca de Camaroes) - I Breathe... I'm Hungry...

By Skinnygirl85

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
• 1/4 cup fresh cilantro, chopped
• (1) 14 oz can diced tomatoes w/ chili’s
• 1 cup coconut milk
• 2 Tbl Sriracha hot sauce
• 2 Tbl fresh lime juice
• salt and pepper to taste

Details

Servings 6
Adapted from ibreatheimhungry.com

Preparation

Step 1

I know this isn’t really a popular stance right now, but I am SO ready for Summer to be over!  Some of you are saying “What do you mean?  It’s October and Summer has BEEN over!”  But here in South Carolina, where I currently live, it’s still hitting 90 degrees for a daytime temp.  In fact, it’s 86 now and the only  reason it’s not higher is because it’s an overcast day.  The hot weather starts here in April (or even earlier) and continues until October.  When I lived in New England, that sounded pretty awesome since the Summer is so short up there.  The reality is that I’d kill for a crisp fall day in the 60′s, with temps dropping into the 40′s at night!  It will happen, but it could be a few weeks for us still.  Meanwhile, I’m already making soups and stews, hot weather or not.  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 shrimp Moqueqa meets both criteria, and is the perfect recipe to transition from Summer into Fall with.  It 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 a cold beer by your side and your toes jammed into the sand.  Skeptical that you can get all of that from a bowl of soup?  Taste it for yourself and you’ll find out what I’m talking about!

A delicious, easy to make bowl of soup that is Low Carb, Paleo, and Whole 30 compliant!

Heat olive oil in a medium saucepan. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque. Pour in the coconut milk and Sriracha sauce, 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. Cold beer optional.

Additional Posts

Sorry I missed this comment Elaine – any brand will do as long as it isn’t sweetened. I’d avoid lite too because it is just watered down and sometimes has added thickeners. Hope you liked it!

Glad I’m not the only one Annie, hope you get some relief from the heat soon too!

Is it really just 1 cup of liquid ( the coconut milk)? This sounds fabulous so I just want to make sure before I try it.

I had the same question but I’m thinking the juice from limes, hot sauce and canned tons will add up :). Kerry

But about the soup, it’s one of my favorites, but your version is much prettier! I also like to add some homemade chicken broth for extra nutrition, especially coming up on cold and flu season.

I like the idea of adding chicken broth to the soup Patty – I think I’m going to try that next time and I’m also going to use fish AND shrimp to make it even heartier. Glad you guys are cooler than us – it is strange how there are certain micro-climates that can be so different than surrounding areas! At least we are on the lake and have a breeze, it’s cooler than the cities like Columbia which are even more miserable in the summer! Looking forward to busting out my scarves and sweaters in the next couple of months though! :)

This soup/stew was delicious. I made this last night for dinner for myself and my husband with some coconut cheddar drop biscuits and it was out of this world. We even had the leftovers for lunch today! Can’t wait to make it again. Thank you for the great recipe.

I just made this tonight for dinner and it was great. I had no idea how much I was craving a good bowl of soup. The friends I made it for all loved it and I paired it with some corn which I didn’t have. You have an amazing website and I love all your recipes. And you make keto so much tastier. Here’s my hand at it:

As a farmer, I can’t tell you how much I look forward to fall! It was stinkin’ hot this Summer here in Ohio and I am ready for soup season. Will make this for dinner tonight, with the fireplace going.

I’m jealous of your fireplace Andrea! We used to have a wood stove with a glass door in our living room in Northwest CT and I loved when it got cold enough to use it! Especially when there was a snowstorm raging outside! Now I live in the South and it’s just not cold enough, long enough, to justify having one. Enjoy!

This was soooo easy and sooooooooo delicious! We used the “hot” habanero rotel and chicken instead of shrimp. Planned to add chicken stock but it turned out perfect without it. YUM. This is going in the menu rotation here for sure!

Thanks Olive, I bet it tastes just as awesome with chicken and is so much cheaper to make! Might be trying that myself soon!

It’s traditionally referred to as stew but you’re right, the broth itself is more soup-like. Glad you liked it though! My chef uncle has an amazing lobster bisque recipe – I’ll try to get it from him and see if I can tweak it to make sure it’s low carb! :)

Help! ! About to make…lite coconut milk or regular? lite has less carbs but is thinner. Please help! !

It was amazing :) I used the whole can. Up’d the cilantro and played with the hot sauce and lime a little. delicious I will make again.

The family asked for this recipe again and I made it was chicken this time it was absolutely delicious that way as well thank you so much for sharing this recipe it will be definitely added into our family meal plan once to twice a month

ha ha – what’s a scrimp? ;) Glad you liked it but yeah I think running your lime through a juicer would make it bitter and a little too much. Hope it’s better next time!

Hi I’m pretty new to cooking so bare with me. I’m a college student and now I’m trying to learn how to cook pretty simple dishes I was wondering if you were to add different fish to this recipe, what type of fish would you use along with the shrimp I just want this a tad heartier :) thank u

Made this the other night with my Mom. She really was happy to give it a go, as she hadn’t cooked with coconut milk as a base before. I have had a similar stew previously – a Vietnamese coconut stew with shrimp. A good friend had cooked for me a couple years ago. I must say, this was EVERY BIT as good as that if not better! We did leave out the cilantro and added a couple more Garlic cloves, but other than that, it was your recipe to the ‘T’. Going to share the heck out of this with my friends. Cheers!

I will make it this way this weekend and know that I will LOVE IT, but since you’re much more knowledgable about these things than I am, any thoughts would help!

Love this! I’ve made this twice since finding your recipe. I add mushrooms (not sure if that’s very Brazilian, but eh!) and double the Sriracha because I like my mouth to burn :). This time I forgot to buy a can of diced tomatoes so I chopped a tomato I had, added chili powder, and added a little water and the whole can of coconut milk to make sure I had enough liquid. Still turned out great! Thanks for this great recipe!

Tried this today with chicken and it turned out pretty well…. This is going to become a staple meal at my place. Next time I will try it with shrimp. Thanks so much for the recipe.

I liked it but it is VERY spicy so that others found it too spicy…if I make it again..perhaps just one tbsp of the the hot spice,

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