Shrimp Stew Recipe

5 from 2 votes

This easy Brazilian-inspired Shrimp Stew combines juicy shrimp, bell peppers and tomatoes in a creamy tomato-coconut broth flavored with garlic, cilantro and a touch of heat. Serve it warm over white rice for a quick and comforting dinner.

Prep Time10

Cook Time15

Total Time25

Course: Dinner/ Main Meals

Cuisine: Brazilian

Keyword: Brazilian Shrimp Stew, Moqueca de Camarão, Shrimp Stew

Servings: people

Author: Silvia Dunnirvine

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.

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