Moqueca de Camarão | Brazilian Shrimp Stew | Kitchenstagram
Brazilian Moqueca, more specifically Moqueca de Camarão, is a celebrated seafood stew from the coastal state of Bahia. This iconic dish reflects Brazil’s layered history, blending indigenous techniques, African culinary traditions and Portuguese influence into one deeply aromatic and comforting meal.
Moqueca de Camarão, the shrimp-based version, is one of the most loved variations. Light yet deeply flavourful, it’s a coconut-based stew that comes together surprisingly quickly, making it ideal for both weeknight cooking and special occasions. Despite its short cooking time, the dish delivers bold, complex flavours thanks to a fragrant base of tomatoes, peppers, chilies, coconut milk, citrus and spices. It’s proof that simple techniques, when paired with thoughtful seasoning, can create something truly memorable.
Shrimp are the star here, gently simmered just until tender so they remain juicy and delicate. The stew itself is vibrant and layered, savory and slightly sweet from the vegetables, creamy from the coconut milk, brightened with lime. Heat levels are completely customizable, allowing you to make it mild and comforting or fiery and bold, depending on your preference. While shrimp-only moqueca is incredibly popular, firm white fish is also commonly used in traditional recipes, sometimes alongside shellfish.
What makes this stew especially appealing is how approachable it is. It requires minimal prep, cooks in about 30 minutes and doesn’t rely on complicated methods. The result is a low-carb, naturally gluten-free dish that feels indulgent without being heavy. Served simply over steamed white rice, it becomes a complete, deeply satisfying meal that soaks up every bit of the the flavourful broth.
Moqueca is more than just a stew, it’s a cultural expression. Traditionally cooked slowly in clay pots, it represents communal eating and coastal living, where fresh seafood and tropical ingredients are part of everyday life. Today, it remains one of Brazil’s most recognizable dishes. Loved both at home and abroad for its balance of comfort and brightness.
Storage Tips:
Prepared in advance and refrigerate any extras in a sealed container, they’ll stay fresh and ready to enjoy for up to two days.
Ingredients
For marinating the Shrimp:
250 gm Shrimp (deveined and reeled)
Juice from 1 Lime
1 tsp Black pepper powder
1 tsp Salt
1 tsp Paprika Powder
1 tsp Oil
For Shrimp Stew:
1 tbsp Oil
1 no. Onion, chopped
1 tbsp Garlic, minced
1 no. Jalapeño, sliced
1 no. Red Bell Pepper, diced
1 no. Tomato, chopped
1 tsp Black pepper powder
1 tsp Paprika Powder
Salt to taste
250 ml Coconut Milk
Fresh Cilantro, chopped
Preparation
- Step 1: In a bowl, combine shrimp, black pepper powder, paprika powder, salt, lime juice and oil, mix well. Marinate the shrimp for 30 minutes.
- Step 2: In a pan, heat oil. Once the oil is heated add chopped onions and fry for 6-8 minutes until translucent. Then add minced garlic and saute for few minutes.
- Step 3: Add the sliced jalapeño and diced red bell pepper saute for 4-5 minutes stirring often.
- Step 4: Add chopped tomatoes and saute for 5-8 minutes, add black pepper powder and paprika powder, stir to mix.
- Step 5: Add water and salt, stir to combine. Cover and cook on low heat for 8-10 minutes or until the veggies are cooked.
- Step 6: Add the coconut milk, stir to combine, simmer on low heat for few minutes. Add the marinated shrimp and mix it thoroughly. As soon as the shrimp turn a nice pink colour, turn off the heat.
- Step 7: Add freshly chopped cilantro and serve hot Brazilian Shrimp Stew with steamed rice. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.