Moqueca de Camarão

Nutrition · per serving

Steps

1. 1

   Season the shrimp in a bowl with the garlic, lime juice, salt, and black pepper. Toss well and let stand for 10 minutes while you prepare the vegetables; this lightly cures and perfumes the shrimp without overpowering its sweetness.

   400 g raw shrimp, peeled and deveined2 cloves garlic, finely grated15 ml lime juice4 g fine salt1 g ground black pepper
2. 2

   Slice the onion, peppers, and tomatoes, and chop the cilantro. Keep the tomatoes fairly thick so they soften into the broth without disappearing completely.

   150 g onion, thinly sliced120 g red bell pepper, thinly sliced120 g yellow bell pepper, thinly sliced250 g ripe tomatoes, sliced into rounds20 g cilantro stems and leaves, chopped
3. 3

   Heat a wide sauté pan or shallow pot over medium heat. Add the olive oil and dendê oil, then the onion and peppers. Cook for 4-5 minutes, stirring occasionally, until they begin to soften but still hold some shape; do not brown them heavily, as moqueca should taste fresh and bright.

   10 ml olive oil30 ml dendê oil150 g onion, thinly sliced120 g red bell pepper, thinly sliced120 g yellow bell pepper, thinly sliced
4. 4

   Add the tomatoes, chopped cilantro, paprika, and salt. Cook for 3 minutes, gently turning the vegetables so the tomatoes start to release their juices and form the aromatic base.

   250 g ripe tomatoes, sliced into rounds20 g cilantro stems and leaves, chopped2 g paprika3 g fine salt
5. 5

   Pour in the coconut milk and water, then bring to a gentle simmer. Cook for 5 minutes, uncovered, until the broth is lightly thickened and fragrant. A gentle simmer is important so the coconut milk stays smooth and does not split.

   200 ml coconut milk80 ml water
6. 6

   Lay the seasoned shrimp over the simmering vegetable base in an even layer. Spoon some sauce over the top, cover, and cook for 3-4 minutes, just until the shrimp turn pink and opaque throughout. Avoid overcooking; they should be springy, not tight.

   400 g raw shrimp, peeled and deveined2 cloves garlic, finely grated15 ml lime juice4 g fine salt1 g ground black pepper
7. 7

   Turn off the heat and rest the moqueca for 2 minutes so the flavors settle. Finish with lime zest and extra cilantro leaves, then serve immediately, ideally with white rice or farofa.

   1 g lime zest5 g extra cilantro leaves

Origin & History

Moqueca is one of Brazil's most iconic stews, especially associated with the coastal states of Bahia and Espírito Santo. The Bahian version, which uses coconut milk and dendê oil, reflects strong Afro-Brazilian influences shaped by West African ingredients and cooking traditions. Moqueca de camarão is a beloved seafood variation found along Brazil's northeastern coast.