{"id":16349,"date":"2014-06-01T09:43:00","date_gmt":"2014-06-01T15:43:00","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/brazilian-shrimp-with-coconut-milk-brazilian-shrimp-stew-moqueca\/"},"modified":"2014-06-01T09:43:00","modified_gmt":"2014-06-01T15:43:00","slug":"brazilian-shrimp-with-coconut-milk-brazilian-shrimp-stew-moqueca","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/brazilian-shrimp-with-coconut-milk-brazilian-shrimp-stew-moqueca\/","title":{"rendered":"Brazilian Shrimp with Coconut Milk – Brazilian Shrimp Stew (Moqueca)"},"content":{"rendered":"

This easy Brazilian Shrimp with Coconut Milk (Moqueca) features fresh cilantro, tomatoes, chili, and bright lime juice. A low carb and paleo shrimp stew recipe with the perfect amount of heat and tropical flavor! Serve with rice or cauliflower rice.<\/em><\/p>\n

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With bright tomato and lime, plump and juicy shrimp, and creamy coconut milk, this Brazilian Shrimp Stew will warm you from the inside out without weighing your down! <\/p>\n

Try this Healthy Brazilian Shrimp Stew with Coconut Milk for a low carb and paleo weeknight dinner! <\/h2>\n

This exotic Shrimp with Coconut Milk is inspired by a traditional Brazilian fish stew called Moqueca, which is usually flavored with coconut milk, coriander, tomatoes, onion, and garlic. Brazilian Moqueta uses a variety of fish, but I went with shrimp as it\u2019s the perfect light and lean protein for summer. <\/p>\n

As exotic as this recipe may sound, you probably have most of the ingredients already in your pantry, and with prep, making a side like rice or cauliflower rice, the total cooking time is way less than an hour.<\/p>\n

This exotic Coconut Milk Shrimp Stew has a vibrant red color that comes from Red Palm Oil or Dende. As it can be hard to find, I skipped it in this recipe.  Red Palm oil is available at most Asian or Caribbean grocery stores and on amazon so if you can get it definitely get it.<\/p>\n

I used coconut oil in my easy version and it\u2019s just as delicious as the original!  <\/p>\n

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Easy and delicious, paleo, gluten-free, and low carb – this Brazilian Shrimp Stew (Moqueca recipe) got it all. It comforts you like any stew or curry would, but thanks to the refreshing lime and the chili it also stimulates you! <\/p>\n

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What does moqueca taste like?<\/h2>\n
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Authentic Brazilian Moqueca tastes earthy from the Dende oil, with a nice coconut flavor in the background which is lightened and brightened from the citrus juice and fresh cilantro. This version is not fishy at all, but if you order this one at the restaurant, you might get a stronger taste of the sea depending on the fish and seafood added.<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

I love me some fiery heat and tropical flavor so this one is right down my alley! If you take a spoonful and close your eyes, I swear you can hear the ocean and smell the beach.<\/p>\n

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Shall I use peeled or unpeeled shrimp for making shrimp stew with coconut milk? <\/h2>\n

Generally speaking, you’ll always save money and have more flexibility when you buy frozen shrimp in the shell<\/strong> and thaw them yourself. Shrimp in the shell always give you better flavor and texture than peeled and deveined.<\/p>\n

For this recipe, however, I use deveined and peeled.<\/p>\n

How to Defrost Shrimp<\/h2>\n

Thaw shrimp slowly in the fridge for about 24 hours per pound or thaw quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.<\/p>\n

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Don’t walk away when preparing the shrimp stew! Shrimp cook so quickly that you can’t turn your attention to anything else! It only takes a few minutes for even large shrimp to start turning pink and curling up into that C shape. Once that happens, they’re pretty much done.<\/p>\n

Brighten up your Shrimp with Coconut Milk by adding lime juice and zest! <\/h2>\n

In my coconut milk shrimp stew recipe, I am using both lime zest and juice! While the traditional Brazilian Shrimp Stew only alls for juice, I just get more excited about the aromatic oils found in the skin of the fruit. It contains floral and tangy tones as well as a slight, sophisticated bitterness. I am guilty of ALWAYS adding a bit of zest even if a recipe calls for juice only and I recommend you citrus lovers out there to try the same.<\/p>\n

In savory dishes like this shrimp with coconut milk, a sprinkling of grated lime zest does a great job at brightening up an otherwise pretty rich stew.<\/p>\n

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Tips for making Authentic Brazilian Shrimp Stew with Coconut Milk: <\/h2>\n