Coconut and Dende Oil Shrimp Moqueca

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant Brazilian seafood stew with shrimp simmered in coconut milk, dende oil, tomatoes, and fresh cilantro. This Brazilian-inspired seafood recipe, ready in about 40 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 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: 20 min Cook: 20 min Serves 4 Brazilian cuisine 320 cal/serving

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Ingredients

1 pound large shrimp, peeled and deveined
2 tablespoons lime juice
1 teaspoon salt
3 tablespoons dende oil (red palm oil)
1 medium yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced
3 garlic cloves, minced
2 cups fresh tomatoes, chopped
1 1/2 cups coconut milk
1/2 cup chopped fresh cilantro
1/2 teaspoon black pepper

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Instructions

Step 1: Toss 1 pound peeled and deveined shrimp with 2 tablespoons lime juice and 1 teaspoon salt. Set aside to marinate for 15 minutes.
Step 2: Heat 3 tablespoons dende oil in a large skillet over medium heat. Add 1 medium thinly sliced yellow onion and 1 medium thinly sliced red bell pepper, sautéing for 5 minutes until softened.
Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 4: Stir in 2 cups chopped fresh tomatoes and cook for 5-6 minutes until the tomatoes break down and create a sauce.
Step 5: Pour in 1 1/2 cups coconut milk and bring to a gentle simmer.
Step 6: Add the marinated shrimp to the skillet, cover, and cook for 5-6 minutes until the shrimp turn pink and are cooked through.
Step 7: Season with 1/2 teaspoon black pepper and stir in 1/2 cup chopped fresh cilantro.
Step 8: Serve the moqueca hot with white rice and lime wedges for a vibrant Brazilian seafood experience.