Brazilian Shrimp Stew Recipe with Coconut Milk & Lime - Moqueca
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!
Ingredients
- 400 g shrimps peeled and deveined fresh or thawed
- 2 organic limes zest and juice
- 1 can diced tomatoes 14,5 oz
- 2 Tbsp coconut oil
- 1 onion diced
- 3 garlic cloves minced
- 1 chili minced
- 1 tsp dried chili flakes
- 2 red bell peppers diced
- 1 can coconut milk 13.5 oz - 400 g - full fat
- 2 Tbsp coconut sugar or sweetener for low carb
- 1/2 bunch spring onions sliced
- fresh cilantro
- salt and pepper
For serving
- rice or cauliflower rice for low carb
Instructions
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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.
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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.
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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.
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Bom proveito!
Recipe Notes
- Lime zest’s essential oils are strongest just after zesting, so always try to use the zest right away. It’s much easier to zest a whole fruit than one that’s been cut, so zest before you juice.
- Don't marinate the shrimp for longer than 30 minutes - 20 should be enough. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy.
- I actually zest the lime right into 1 tbsp of coconut sugar and rub it in, adding the sugar in the end. I also sprinkle some of that sugar on top when serving.
- I used fresh garlic but if minced is all you have on hand, just keep in mind that 1 1/2 teaspoons equal one fresh clove.
- Any white fish can also be added to this recipe alongside the shrimp and it’ll give the dish a thicker stew-like consistency. Use a firm white fish. I have used cod, which is barely firm enough but works. Halibut is probably the better choice.
- Store leftover shrimp stew in an airtight container in the fridge for 3 to 4 days.