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brazilian shrimp stew
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5 from 2 votes

Easy Shrimp Stew

This easy recipe for Shrimp Stew is based on the tradition Brazilian dish of "moqueca de camarão". Coconut milk and tomato sauce creates the base for the sauce. Colorful peppers and vine tomatoes dress up the dish while cilantro adds brightness and good flavor.
Cook Time20 minutes
Total Time20 minutes
Course: Dinner/ Main Meals
Cuisine: Brazilian
Keyword: Brazilian Shrimp Stew, Moqueca de Camarão, Shrimp Stew
Servings: 4 people
Calories: 262kcal
Author: Silvia Dunnirvine


  • Cast Iron Skillet


  • 1.5 lb large shrimp
  • 1 tablespoon olive oil
  • 1 shallot/ onion diced
  • 2 cloves garlic minced
  • 14 oz tomato sauce
  • ½ cup coconut milk
  • 1 bell pepper (or slices from different colors) sliced
  • 1 bunch vine tomatoes whole
  • salt and pepper, to taste
  • ¼ teaspoon red pepper flakes
  • fresh cilantro
  • fresh lemon


  • In a large skillet heat oil. Add shallots (you can sub for yellow onion) and garlic, saute until soft and fragrant.
  • Add tomato sauce and coconut milk. Give the sauce a stir.
  • Add in shrimp and season with salt and pepper, to taste.
  • Top shrimp with bell pepper slices and snuggle in vine tomatoes in sauce. Add the crushed pepper flakes or any whole hot pepper that you like (this is the time you add pimenta malagueta if using!)
  • Add a handful of fresh cilantro without chopping and cover. Let it simmer on medium low for 10-12 minutes. If needed give the shrimp a stir to make sure all is submerged in sauce and getting properly cooked.
  • Top dish with more cilantro and give it a squeese of fresh lemon juice. Serve with rice.


Calories: 262kcal | Carbohydrates: 15g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1776mg | Potassium: 809mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1090IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 3mg