Moqueca de Camarao – Shrimp Stew


Moqueca de Camarao - Shrimp Stew

Mike Nadelman
Brazilian prawn coconut stew (moqueca de camarao) is an easy and delicious low-carb recipe that features a unique combination of spices. It's one of the most famous Brazilian foods, and it's super easy to make in just 30 minutes of a Brazilian prawn coconut stew If you're into seafood and bold and bright combinations of spices, you're bound to fall in love with this Brazilian prawn coconut stew.
This is actually one of the tastiest seafood dishes I've ever had, mostly because there's so much flavor packed in it. Called "moqueca de camarao" in Portuguese, this is a prawn and coconut stew that's very quick to make using very simple ingredients. As with many recipes of this kind, you'll find lots of variations for moqueca de camarao, but all of them are loaded with prawns, tomatoes, chilies, garlic, coconut milk, and lime juice.
This famous Brazilian Street food is popular for a number of reasons. It's a simple recipe and prevents a hangover when you have been out drinking all night.
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Total Time 30 minutes
Course Snack, Stew
Cuisine Brazilian, Keto, Seafood, Shrimp
Servings 4 Servings


  • 1 1/4 lbs clean pealed shrimp or prawns
  • 2 cups coconut milk
  • 4 tablespoons butter
  • 3 tablespoons chopped onion
  • 2 tablespoons chopped garlic
  • ½ red bell pepper
  • ½ yellow bell pepper cut into pieces half moon-
  • 4 chopped tomatoes without seeds
  • 2 tablespoons chopped coriander
  • 1/2 cup palm oil
  • Salt
  • ground chili flakes to taste
  • Freshly ground black pepper
  • Olive oil
  • 1 cup grated coconut
  • 2 cups ready-made white rice
  • 3 cups flaked cassava flour biju



  • In a pan, sauté half the garlic with the butter and palm oil
  • Then add the biju flour and stir until crispy
  • Reserve


  • In a frying pan, cook the onion, garlic, the tomato and peppers with olive oil for 1 minute 2 - Then add the coconut milk
  • Season with salt and black pepper
  • Blend everything in the blender (TIP: Wait for it to cool down a bit).
  • Reserve


  • In a frying pan, toast the grated coconut until crispy
  • Add the coconut to the ready-made rice
  • Reserve


  • In a frying pan, sauté the shrimp with olive oil for 5 minutes
  • Season with salt, black pepper and coriander
  • Set aside


  • Place the farofa in the middle on a plate
  • Around the farofa, place the moqueca sauce
  • Place the prawns on top of the sauce
  • Serve the rice as an accompaniment
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