Coconut and Dendê Oil Shrimp Moqueca

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

A rich, fragrant Brazilian seafood stew featuring shrimp simmered in coconut milk and palm oil with fresh vegetables. This brazilian-inspired seafood ready in about 35 minutes pairs large shrimp, peeled and deveined, dendê (palm) oil, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp dendê oil in a large skillet over medium heat until shimmering. Add 3 minced garlic cloves and 1 thinly sliced medium onion, sauté for 3-4 minutes until soft and fragrant.
  2. Step 2: Add 1 chopped large tomato, 1 thinly sliced red bell pepper, and 1 thinly sliced yellow bell pepper. Cook for 5 minutes until vegetables begin to soften.
  3. Step 3: Pour in 1 cup coconut milk, 1 tsp salt, and 1/2 tsp black pepper, stirring gently to combine. Simmer uncovered for 5 minutes to let flavors meld.
  4. Step 4: Add 1 lb peeled and deveined shrimp to the skillet, cover and cook for 5-6 minutes until shrimp turn pink and opaque.
  5. Step 5: Remove from heat, stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro for brightness. Serve immediately with white rice or crusty bread.

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Frequently asked questions

How long does Coconut and Dendê Oil Shrimp Moqueca 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 Coconut and Dendê Oil Shrimp Moqueca?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dendê (palm) oil from drying out.

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

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 Coconut and Dendê Oil Shrimp Moqueca 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 Coconut and Dendê Oil Shrimp Moqueca?

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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