Shrimp Stew (Moqueca de Camarão)

Today I was coming home from work and wondering what to make for dinner. There were some options in the freezer, but nothing that my stomach said “That’s what I wanna eat today!” And I learned once that we always have to ask our stomach what it wants to eat, because then we can even eat a smaller portion but we’ll be fully satisfied. Then I asked that question and the answer was (in Portuguese): “Moqueca de Camarão”, which we can call Shrimp Stew. I went straight to the supermarket and picked up the ingredients. Here is the result.

Shrimp Stew (Moqueca de Camarão)


  • 500g of shrimp, peeled and deveined
  • 1 sliced onion
  • 1 red pepper cut into strips
  • 1 yellow pepper cut into strips
  • 2 garlic cloves
  • 1 can of chopped tomatoes
  • 200ml of coconut milk
  • 1 tbsp palm oil (dendê)
  • finely chopped parsley
  • salt to taste


  1. Season shrimp with salt, pepper and 1/4 of the coconut milk. Let it marinate while you prepare the sauce.
  2. In a saucepan, heat some olive oil and add onion and garlic. Sauté for a few minutes. Add the peppers and stir for another 5 minutes, until they are soft but not too cooked. Add the tomatoes (blend it first in a food processor or blender to get a smooth sauce), coconut milk and palm oil. Season with salt and pepper to taste and simmer until slightly thickened. Add the shrimp and simmer for a few minutes just to warm them (I used already cooked shrimp). Sprinkle parsley on the top.

Serve with white rice.

Yield: 4 servings


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