Creamy Brazilian Shrimp Moqueca with Coconut Milk

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 and creamy Brazilian seafood stew featuring succulent shrimp simmered in coconut milk, tomatoes, and fresh cilantro. This Brazilian-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, coconut milk, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 20 min Serves 4 Brazilian cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb large shrimp, peeled and deveined
14 oz (1 can) coconut milk
3 tbsp olive oil
1 medium, thinly sliced onion
1 medium, thinly sliced red bell pepper
3, minced garlic cloves
2 medium, chopped fresh tomatoes
1/2 cup, chopped fresh cilantro
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced onion and 1 medium thinly sliced red bell pepper, cooking for 5 minutes until softened and fragrant.
Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Add 2 chopped fresh tomatoes and cook for 3-4 minutes until the tomatoes start to break down.
Step 3: Pour in 14 oz coconut milk and bring the mixture to a gentle simmer over medium-low heat.
Step 4: Add 1 lb peeled and deveined large shrimp, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5-6 minutes until the shrimp turn pink and are cooked through.
Step 5: Remove from heat and stir in 1/2 cup chopped fresh cilantro and 2 tbsp lime juice. Adjust seasoning if needed.
Step 6: Serve hot with white rice or crusty bread to soak up the rich coconut broth.