Coconut and Lime Brazilian Shrimp Moqueca

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

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 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

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Instructions

  1. 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.
  2. Step 2: Stir in 1 large sliced red bell pepper and 1 large sliced yellow bell pepper, cooking for 3 minutes until just tender.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water, bring to a gentle simmer.
  4. 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.
  5. 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.

Frequently asked questions

How long does Coconut and Lime Brazilian Shrimp Moqueca take to make?

Total time is about 30 minutes (15 min prep + 15 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 Lime Brazilian Shrimp Moqueca?

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 Coconut and Lime Brazilian 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 Lime Brazilian 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 Lime Brazilian 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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