Coconut and Lime Brazilian Shrimp Moqueca

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 drafted and published.

A fragrant Brazilian seafood stew featuring tender shrimp simmered in a creamy coconut milk and lime broth with bell peppers and cilantro. This Brazilian-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, coconut milk, red bell pepper 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: 15 min Serves 4 Brazilian cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 can (13.5 oz) coconut milk
1 large, sliced into thin strips red bell pepper
1 large, sliced into thin strips yellow bell pepper
1 medium, sliced yellow onion
3 minced garlic cloves
2 tbsp lime juice
1/2 cup chopped cilantro
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup water

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium sliced yellow onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
Step 2: Stir in 1 large sliced red bell pepper and 1 large sliced yellow bell pepper, cooking for 3 minutes until just tender.
Step 3: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water, bring to a gentle simmer.
Step 4: Add 1 lb peeled and deveined large shrimp to the skillet, sprinkle with 1 tsp salt and 1/2 tsp black pepper. Simmer for 5-6 minutes until shrimp turn pink and opaque.
Step 5: Remove from heat, stir in 2 tbsp fresh lime juice and 1/2 cup chopped cilantro. Serve hot with rice or crusty bread.