Coconut Milk Moqueca with Shrimp and Bell Peppers

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant coastal Brazilian stew simmered with coconut milk, shrimp, and bell peppers, served with rice. This Brazilian recipe, ready in about 30 minutes, pairs Shrimp, Bell peppers, Onion 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.

Ingredients

• 1 lb, peeled and deveined Shrimp
• 2 medium, sliced Bell peppers
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 2 medium, chopped Tomato
• 1 cup Coconut milk
• 1 cup Fish broth
• 2 tbsp Olive oil
• 1/4 cup, chopped Fresh cilantro
• 1 tbsp Lime juice
• 1/2 tsp Cumin
• 4 cups Cooked white rice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a deep skillet over medium-high heat. Add 1 chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until fragrant.
2. Step 2: Stir in 2 sliced bell peppers and 2 chopped tomatoes, cooking for 5 minutes until peppers soften.
3. Step 3: Add 1 lb shrimp, 1 cup coconut milk, 1 cup fish broth, 1/2 tsp cumin, salt, and black pepper. Bring to a gentle simmer and cook for 8 minutes until shrimp turn pink.
4. Step 4: Remove from heat, stir in 1/4 cup chopped cilantro and 1 tbsp lime juice. Serve immediately over 4 cups cooked white rice.