Brazilian Shrimp Stew with Cilantro 2

Brazilian Shrimp Stew – Moqueca de camarão

Brazilian Shrimp Stew or Moqueca de camarão. I am participating in another great International Collab, Food from Brazil, #feijoada #braziliancuisine.

Brazilian Collab
Brazilian Collab

Feijoada is a thick stew that is made of black beans and some sort of fatty meat (like sausage) and has lots of vegetables. It’s popular in Brazil and some other South American countries. The more traditional feijoada also includes less expensive cuts such as pig’s ears, feet, tails, and beef tongue.

But Instead of Feijoada, I am making Brazilian Shrimp Stew or in Portuguese, Moqueca de camarão. The Brazilian Shrimp Stew that we are making today is a creamy soup that is spicy and healthy and fits into Keto eating. One thing I love about soup and stew recipes is that they are relatively easy to make low carb and gluten-free, without sacrificing flavor or texture.

Brazilian Shrimp Stew

This dish is interesting because Brazilian moqueca is a national dish that highlights the various cultures that make up the Brazilian people; Portuguese, African, and some indigenous influences. This stew, made with coconut milk is very popular in the eastern Bahia province of Brazil.

Rice is a very important part of Brazilian cuisine and is served at least once a day. And Brazilians love double starch. Having rice and mashed potatoes, with a meal, is not uncommon. But we are only having rice with this Brazilian Shrimp Stew.

Red Palm Oil for Moqueca de camarão

The red color in this dish comes from Red Palm Oil or Dende which can be hard to find in your average grocery store. I got it online at Amazon. Red Palm oil is very healthy and is loaded with vitamin A.  If you can’t find it, there are many different substitutes listed online that you can use.

Red Palm Oil
Red Palm Oil
Brazilian Shrimp Stew with Cilantro 2

Brazilian Shrimp Stew

The Brazilian Shrimp Stew that we are making today is a creamy soup that is spicy and healthy 
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Soup, Stew
Cuisine: Brazilian
Keyword: Shrimp
Servings: 4 people
Calories: 411kcal


  • No special equipment needed


  • 1 lb large shrimp
  • 2 garlic cloves minced
  • Salt & Pepper to taste
  • ¼ cup fresh lemon juice
  • 1.5 tbsp olive oil
  • 1 medium onion chopped
  • 1 green pepper chopped
  • ½ tsp cayenne
  • 5 tbsp cilantro chopped
  • 14 oz can crushed tomatoes
  • 1 can Coconut milk
  • 1 tbsp palm oil just leave it out if you don't have it.


  • Toss shrimp with garlic, salt and pepper, and lemon juice,
    Shrimp for the Stew
  • Chill for 20 minutes marinating time.
  • Cook onion and bell pepper in olive oil for about 8-10 mins.
    Green Peppers and Onions
  • Add cayenne, cilantro, a little salt, cook stirring one minute.
    Chopped Cilantro
  • Add crushed tomatoes and simmer for about 15 minutes, until the mixture is thick.
    Tomatoes added
  • Stir in coconut milk and then bring to a boil,
    Coconut added to Brazilian Shrimp Stew
  • add shrimp mixture and cook 3 to 5 minutes until pink.
    Shrimp added to stew
  • Stir in Palm (dende) oil and remaining cilantro.
    Red Palm Oil
  • Season to taste
    Brazilian Shrimp Stew with Cilantro



Serving: 389g | Calories: 411kcal | Carbohydrates: 12g | Protein: 36g | Fat: 25.3g | Saturated Fat: 11.2g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 10g | Cholesterol: 274mg | Sodium: 628mg | Potassium: 758mg | Fiber: 2g | Sugar: 6g | Vitamin A: 261IU | Vitamin C: 55mg | Calcium: 148mg | Iron: 2.6mg
Tried this recipe?Let us know how it was!

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If you like this recipe for Brazilian Shrimp Stew (Moqueca de camarão)  you should try our recipe for Spanakopita. Or you might like our recipe for Houston’s Spinach & Artichoke Dip

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