Moqueca de Camarao: Easy Brazilian Shrimp Stew Recipe

Olá, food lovers! Get ready to embark on a culinary journey to the vibrant shores of Brazil right from your kitchen. Today, we’re diving into the incredibly delicious world of Moqueca de Camarao, a Brazilian shrimp stew that’s as comforting as it is exotic. If you’ve ever dreamed of a dish that’s rich, creamy, and bursting with flavor, all while being surprisingly simple to make, then you’re in for a treat.

This isn’t just any shrimp stew; it’s a celebration in a pot, a harmonious blend of fresh seafood, colorful vegetables, and a hint of the tropics. So, tie on your apron, and let’s bring some Brazilian sunshine into your home!

WHY MAKE THIS RECIPE

You might be wondering, “Why should I make this Moqueca de Camarao recipe?” Well, let me tell you!

• First off, it’s incredibly quick. In less time than it takes to decide on takeout, you can have a gourmet-level meal simmering on your stove.
• Secondly, the flavors are absolutely unparalleled. We’re talking tender, succulent shrimp bathed in a luxurious, coconut milk-infused broth, brightened by bell peppers, tomatoes, and a kick of cilantro.
• It’s a dish that feels special enough for a dinner party but is easy enough for a weeknight meal.
• Plus, it’s a fantastic way to introduce your taste buds to the exciting world of Brazilian cuisine. You’ll impress yourself and anyone lucky enough to share a meal with you!

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HOW TO MAKE MOQUECA DE CAMARÃO

Making Moqueca de Camarao is a delightful process that comes together surprisingly fast. Essentially, it involves layering fresh ingredients and letting them simmer gently to create a symphony of flavors.

We’ll start by sautéing our aromatic vegetables, then introduce the rich coconut milk, diced tomatoes, and finally, the star of the show, shrimp. A final flourish of fresh herbs and a squeeze of lime truly awaken all the senses. It’s a one-pot wonder that minimizes cleanup and maximizes flavor.

INGREDIENTS:

Here’s what you’ll need to create this fantastic Brazilian shrimp stew:

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, deseeded and sliced
• 1 green bell pepper, deseeded and sliced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (13.5 ounce) can full-fat coconut milk
• 1/2 cup vegetable broth or water
• 1 pound large shrimp, peeled and deveined
• 1/2 cup fresh cilantro, chopped, plus more for garnish
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh lime juice
• Salt and freshly ground black pepper to taste
• Optional: 1-2 tablespoons dende oil (palm oil) for authentic flavor
• Optional: A pinch of red pepper flakes for a little heat

DIRECTIONS:

Let’s get cooking! Follow these simple steps for your perfect Moqueca de Camarao:

• PREP YOUR INGREDIENTS: Start by peeling and deveining your shrimp. Chop your onion, mince your garlic, and slice your bell peppers. Have all your ingredients ready to go; this makes the cooking process smooth and enjoyable.

• SAUTÉ AROMATICS: Heat the olive oil (and dende oil, if using) in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant, being careful not to burn it.

• ADD BELL PEPPERS: Toss in the sliced red and green bell peppers. Sauté for about 5 minutes, allowing them to soften slightly but still retain a bit of their crunch. This adds wonderful texture and sweetness to your moqueca.

• BUILD THE BROTH: Pour in the can of diced tomatoes (undrained), full-fat coconut milk, and vegetable broth or water. Stir everything together. Bring the mixture to a gentle simmer. Season with salt and freshly ground black pepper to your liking. If you’re using red pepper flakes, add them now for a touch of warmth.

• SIMMER AND MELD: Reduce the heat to low, cover the pot, and let the stew gently simmer for about 10-15 minutes. This allows the flavors to meld beautifully and the vegetables to become tender. Stir occasionally to prevent sticking.

• ADD THE SHRIMP: Increase the heat to medium. Add the peeled and deveined shrimp to the simmering stew. Cook for only 3-5 minutes, or until the shrimp turn pink and opaque. Overcooking will make the shrimp tough, so keep a close eye on them!

• FINISH WITH FRESHNESS: Remove the pot from the heat. Stir in the fresh chopped cilantro and parsley. Squeeze in the fresh lime juice. Give it a final taste test and adjust seasonings if necessary. You want a bright, balanced flavor!

• SERVE IMMEDIATELY: Ladle your delicious Moqueca de Camarao into bowls and garnish with extra fresh cilantro. It’s best enjoyed piping hot!

NUTRITION AND HEALTH CONSIDERATIONS

When you’re enjoying a bowl of Moqueca de Camarao, you’re not just treating your taste buds; you’re also nourishing your body!

• LEAN PROTEIN: Shrimp is an excellent source of lean protein, which is essential for muscle repair and growth. It’s also low in calories and saturated fat.
• HEALTHY FATS: The full-fat coconut milk contributes healthy medium-chain triglycerides (MCTs), which can be easily metabolized by the body for energy.
• VITAMINS AND MINERALS: Bell peppers and tomatoes are packed with vitamins A and C, antioxidants that support your immune system and overall health. Cilantro and parsley add a boost of vitamins K and C, along with other beneficial compounds.
• ANTI-INFLAMMATORY: Ingredients like garlic and cilantro have known anti-inflammatory properties, contributing to a healthy diet.
• CUSTOMIZABLE: This stew is inherently healthy, but you can always adjust it to your dietary needs. Use reduced-fat coconut milk for fewer calories, or add more vegetables for extra fiber and nutrients. This flexible recipe truly prioritizes both flavor and well-being!

HOW TO SERVE MOQUECA DE CAMARÃO

Serving Moqueca de Camarao is all about enhancing its vibrant flavors and making it a truly satisfying meal. Traditionally, it’s often served with fluffy white rice, which is perfect for soaking up every last drop of that glorious, creamy sauce.

You can also offer a side of farofa, a toasted cassava flour mixture, for an authentic Brazilian touch. For a lighter option, consider serving it with a simple green salad dressed with a vinaigrette to cut through the richness.

A wedge of fresh lime on the side for squeezing over individual portions is always a welcome addition, brightening the flavors even further.

HOW TO STORE MOQUECA DE CAMARÃO

While Moqueca de Camarao is undoubtedly best enjoyed fresh, you can absolutely store leftovers to savor later! Allow the stew to cool completely to room temperature before transferring it to an airtight container.

It will keep well in the refrigerator for up to 2-3 days. When reheating, gently warm it on the stovetop over low heat, stirring occasionally, until heated through. Be careful not to boil it vigorously, as this can affect the texture of the shrimp.

You might need a splash of water or broth if it has thickened too much in the fridge. Freezing is generally not recommended for shrimp dishes, as the shrimp can become rubbery upon thawing and reheating.

TIPS TO MAKE MOQUECA DE CAMARÃO

Tips and Notes: Your Kitchen Companion

Creating the perfect Moqueca de Camarao is a breeze with a few insider tips!

• Fresh Shrimp is Key: Always use the freshest shrimp you can find. Fresh, quality ingredients truly elevate the flavor of this dish.
• Don’t Overcook the Shrimp: This is the most crucial tip! Shrimp cooks very quickly, typically in just 3-5 minutes. Overcooked shrimp turns rubbery and unappetizing. Add them at the very end and cook just until they turn pink and opaque.
• Full-Fat Coconut Milk for Richness: While you can use light coconut milk, full-fat coconut milk provides that essential creamy texture and rich flavor that defines moqueca. It’s worth it!
• Dende Oil for Authenticity: If you can find dende oil (red palm oil), use it! It imparts a unique color and a distinct, earthy flavor that is characteristic of traditional moqueca from Bahia. If you don’t have it, don’t worry, olive oil works perfectly fine.
• Adjust Spiciness: If you like a little heat, add a pinch of red pepper flakes along with the other seasonings.
• Taste and Adjust: Always taste your stew before serving and adjust salt, pepper, and lime juice as needed. A final squeeze of lime really brightens all the flavors!

Variation

• Fish Moqueca (Moqueca de Peixe): If you’re not a fan of shrimp or want to try something different, you can easily substitute the shrimp with firm white fish fillets like cod, halibut, or mahi-mahi. Cut the fish into 1-2 inch pieces and add them at the same time you would add the shrimp, cooking until just flaky.

Notes

• This stew is even better the next day as the flavors have more time to meld, but remember to reheat gently.
• Don’t be shy with the fresh herbs; they are essential for the authentic taste!

FAQs

CONCLUSION

And there you have it, folks! Your very own pot of authentic and utterly delicious Moqueca de Camarao. This Brazilian shrimp stew isn’t just a meal; it’s an experience, a delightful journey of flavors that will transport you straight to the sunny beaches of Brazil.

With its creamy texture, vibrant colors, and aromatic herbs, it’s a dish that truly nourishes the soul. So, go ahead, give this recipe a try, share it with loved ones, and savor every single spoonful. You’ve just mastered a truly special dish, and I promise, your taste buds will thank you!