This easy Shrimp Stew is filled with juicy shrimp, sweet bell peppers and tomatoes simmered in a rich and creamy coconut-tomato broth with garlic, fresh cilantro and just a touch of heat. It’s warm and comforting without feeling heavy, and best served spooned generously over fluffy white rice to soak up every bit of that flavorful broth.
It’s the kind of cozy seafood dinner that works beautifully as summer starts to fade and cooler evenings settle in, and it comes together quickly enough for a weeknight.
A Note From The Author
This shrimp stew has its roots in moqueca de camarão, a dish that feels especially personal to me. I grew up in Bahia, Brazil, where moqueca is deeply woven into our food culture, and the combination of seafood, peppers, tomatoes, coconut milk and fresh cilantro immediately brings me back to the flavors I grew up with.
My recipe is a simplified, Brazilian-inspired version rather than a traditional Bahian moqueca. Traditional moqueca baiana is typically made with azeite de dendê (red palm oil), which gives the dish its unmistakable color and distinctive flavor. In this version, I use olive oil and everyday ingredients that are easier to find while keeping the flavors that make this dish so comforting and familiar to me.
Think of it as my easy weeknight shrimp stew with Brazilian roots, inspired by the food of my childhood, but adapted for the way I cook in my kitchen today.
What Makes This Shrimp Stew So Good?
The broth! Tomato sauce gives it body and savory flavor while coconut milk mellows the acidity and makes the sauce creamy without making it heavy.
Then you have sweet bell peppers and tomatoes, plenty of garlic, fresh cilantro and a little red pepper for heat.
And because shrimp cook so quickly, this is one of those rare stews that gives you the feeling of a slow, comforting dinner without actually requiring a long cooking time.
The Ingredients
- Shrimp: Large shrimp work particularly well because they’re less likely to overcook before the rest of dinner is ready. Peeled and deveined shrimp also make the finished stew much easier to eat over rice.
- Tomato sauce: This creates the body of the broth and is one reason this version comes together so quickly.
- Coconut milk: Adds richness and balances the acidity of the tomatoes. I’d clarify whether you’re using full-fat canned coconut milk when you retest.
- Bell peppers + tomatoes: These add sweetness, freshness and texture to the stew.
- Cilantro: More than a garnish here. Its fresh flavor is part of what makes the finished broth taste so bright.
- Red pepper flakes: Keep the stew mild with a small pinch or increase it if you like more heat.
- Lemon: Added at the end to brighten all those rich tomato and coconut flavors.
Can I Add Dendê
Absolutely. Dendê (red palm oil) has a distinctive earthy flavor and beautiful deep orange-red color that is characteristic of many Bahian dishes. If you have access to it and enjoy the flavor, you can certainly add some to this shrimp stew.
For this simplified version, I chose to leave it out and truthfully, I make many of my everyday seafood stews without dendê. You’ll see a similar approach in my Brazilian Fish Stew and Salmon Stew, which are also inspired by the comforting seafood stews I grew up with.
silvia’s tips
Build the broth before adding the shrimp. Give the onions, garlic, peppers and tomatoes a little time to soften in the tomato-coconut broth first. This allows their flavors to develop without requiring the shrimp to cook the entire time.
Add the shrimp last. Shrimp cook quickly, and overcooking is the easiest way to turn them rubbery. Add them once the broth is flavorful and the vegetables are where you want them, then gently simmer just until the shrimp are opaque and cooked through.
Use full-fat coconut milk. This is one place I wouldn’t reach for light coconut milk. Full-fat coconut milk gives the tomato broth a richer, silkier consistency and helps balance its acidity.
Keep it at a gentle simmer. Once the coconut milk is added, there’s no need for a hard boil. Gentle heat is enough to bring the flavors together and gives you much better control over the shrimp.
Adjust the heat to your taste. Red pepper flakes add a gentle kick, but if you have access to pimenta malagueta, you can use it for a more distinctly Brazilian touch. Start conservatively, you can always add more heat at the table.
Don’t skip the fresh finish. Add fresh cilantro and a squeeze of lemon just before serving. That little bit of freshness wakes up the rich tomato-coconut broth and makes a noticeable difference.
And make the rice before the shrimp goes in! Once the shrimp are cooked, this stew is best served right away. Have your rice ready so you can spoon the hot stew over it while the shrimp are still perfectly tender
What To Serve with Shrimp Stew
For me, fluffy brown rice is a must with this shrimp stew. Spoon the stew right over the rice so it can soak up all that creamy tomato-coconut broth.
A few other sides that work especially well:
- Crusty bread or garlic bread – perfect for soaking up every last bit of broth.
- Farofa – toasted cassava flour adds a savory, slightly crunchy contrast and is a very Brazilian addition to the meal.
- Vinaigrette salad – my fresh, tangy Brazilian vinaigrette adds a bright contrast to the rich coconut broth.
- Brazilian black beans – if you want to turn this into a larger, heartier meal, beans and rice make a wonderful base alongside the stew.
My favorite way to serve it: plenty of white rice, fresh cilantro, a squeeze of lemon and a little hot pepper on the side for anyone who wants more heat.
Shrimp Recipes To Try Next
Shrimp Stew Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1.5 lb large shrimp
- 1 tbsp olive oil
- 1 shallot/ onion diced
- 2 cloves garlic minced
- 14 oz tomato sauce
- 1/2 cup coconut milk
- 1 bell pepper (or slices from different colors) sliced
- 1 bunch vine tomatoes whole
- salt and pepper, to taste
- 1/4 tsp red pepper flakes
- fresh cilantro
- fresh lemon
Instructions
- Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until softened. Add the garlic and cook briefly, just until fragrant.
- Build the stew. Stir in the tomato sauce and coconut milk. Add the bell peppers, tomatoes, red pepper flakes and a small handful of fresh cilantro. Season with salt and pepper.
- Let the vegetables cook. Bring the sauce to a gentle simmer, cover and cook until the peppers and tomatoes begin to soften and the flavors of the broth have had time to come together.
- Add the shrimp last. Nestle the shrimp into the simmering sauce and stir gently so they're coated in the broth. Cook for about 3–5 minutes, just until the shrimp are opaque and cooked through. Avoid overcooking.
- Finish and serve. Remove from the heat, add more fresh cilantro and finish with a generous squeeze of fresh lemon juice. Serve immediately over warm white rice, spooning plenty of the tomato-coconut broth over the top.
Notes
- Shrimp size matters: Cooking time can vary depending on the size of your shrimp. Start checking them early and remove the stew from the heat as soon as the shrimp are opaque and cooked through.
- Frozen shrimp: Frozen shrimp work well; thaw completely and pat dry before adding them to the stew.
- Coconut milk: Stir or shake the can well before measuring, as the coconut cream and liquid can separate.
- Make it your own: Adjust the amount of red pepper flakes to make the stew as mild or spicy as you like.
- Serving: This stew is best served right away over warm white rice with fresh cilantro and a squeeze of lemon.
Storage & Reheating
To store: Let leftovers cool, then transfer to an airtight container and refrigerate for up to 3 days. If possible, store the rice separately so it doesn’t absorb all of the broth. To reheat: Shrimp can become rubbery when reheated too aggressively, so warm the stew gently in a saucepan over low to medium-low heat, stirring occasionally, just until heated through. You can also microwave individual portions in short intervals at reduced power. To loosen the broth: The stew may thicken in the refrigerator. Add a small splash of coconut milk, broth, or water while reheating if needed. Freezing: I wouldn’t recommend freezing this one. While you technically can freeze cooked shrimp, the texture is much better when this stew is enjoyed fresh or refrigerated and gently reheated.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When you want a last minute healthy meal, I highly recommend this. Very Americanized version of this stew however it’s delicious! I cut up two medium tomatoes instead of putting them in whole.
I also simmer the veggies a bit in the tomato and coconut milk mixture a bit to break them down and develop the garlic flavor before adding in the shrimp.
So impressed! Serve with the rice and it’s a perfect weeknight meal.
That’s great Amanda, I am so happy to hear! Thanks for trying my recipe and sharing your feedback too!
I love shrimp stew, it is my favorite food.