This easy Brazilian Shrimp with Coconut Milk is an incredibly delicious creamy stew that features cilantro, tomatoes, chili, and bright lime juice. A low carb Brazilian Shrimp Moqueca recipe with the perfect amount of heat and tropical flavor!
Zest 1 of the limes right into the coconut sugar and rub it in with your fingers. Zest the second lime and set zest aside. Toss shrimp with 1/2 tsp black pepper, 1/2 teaspoon salt, garlic, the entire lime juice and marinate, covered and chilled, 20 to 30 minutes. Purée canned tomatoes with juice in a blender until smooth.
Heat the oil and fry the onion for 3 minutes, then add chili, and chili flakes and fry for another minute. Add the diced bell pepper and then the coconut milk and pureed tomatoes. Stir in 1 tbsps of the sugar or sweetener and let simmer, stirring once in a while until mixture is thickening up about 15 minutes. Now add the spring onions, the shrimp marinade (try to get the garlic pieces in there too. Stir and season to taste. Simmer a couple of minutes, then add lime zest and shrimp. You might need more of the lime scented sweetener or salt to balance out the acidity.
Reduce temperature or take off the heat and let stand for a few minutes until the shrimps are just done - so cooked through and pale pink. They will cook in the hot liquid. No need to boil them. Stir in the cilantro and serve with rice.