Brazilian Shrimp Moqueca with Coconut and Dendê Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Brazilian seafood stew featuring shrimp simmered in coconut milk, tomatoes, and the unique flavor of dendê (palm) oil. This brazilian-inspired seafood ready in about 35 minutes pairs large shrimp, peeled and deveined, lime juice, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Brazilian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 1 lb peeled and deveined shrimp with 2 tbsp lime juice and 1 tsp salt. Set aside for 10 minutes to marinate.
  2. Step 2: Heat 2 tbsp olive oil and 2 tbsp dendê oil in a large skillet over medium heat. Add 1 thinly sliced medium onion, 3 minced garlic cloves, 1 sliced red bell pepper, and 1 sliced yellow bell pepper. Sauté for 5-6 minutes until the vegetables soften.
  3. Step 3: Stir in 14 oz canned diced tomatoes with their juice and cook for 3 minutes until fragrant.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer.
  5. Step 5: Add the marinated shrimp and cook for 4-5 minutes until the shrimp turn pink and opaque.
  6. Step 6: Remove from heat and stir in 1/2 cup chopped fresh cilantro and 2 chopped green onions. Season with 1/2 tsp black pepper and adjust salt if needed. Serve hot with white rice.

Frequently asked questions

How long does Brazilian Shrimp Moqueca with Coconut and Dendê Oil take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brazilian Shrimp Moqueca with Coconut and Dendê Oil?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Brazilian Shrimp Moqueca with Coconut and Dendê Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brazilian Shrimp Moqueca with Coconut and Dendê Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Brazilian Shrimp Moqueca with Coconut and Dendê Oil?

Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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