Creamy Brazilian Shrimp Moqueca with Coconut Milk

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

A fragrant and creamy Brazilian seafood stew featuring succulent shrimp simmered in coconut milk, tomatoes, and fresh cilantro. This brazilian-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, (1 can) 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Pour in 14 oz coconut milk and bring the mixture to a gentle simmer over medium-low heat.
  4. 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.
  5. Step 5: Remove from heat and stir in 1/2 cup chopped fresh cilantro and 2 tbsp lime juice. Adjust seasoning if needed.
  6. Step 6: Serve hot with white rice or crusty bread to soak up the rich coconut broth.

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Frequently asked questions

How long does Creamy Brazilian Shrimp Moqueca with Coconut Milk take to make?

Total time is about 30 minutes (10 min prep + 20 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 Creamy Brazilian Shrimp Moqueca with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (1 can) coconut milk from drying out.

Can I substitute ingredients in Creamy Brazilian Shrimp Moqueca with Coconut Milk?

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 Creamy Brazilian Shrimp Moqueca with Coconut Milk 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 Creamy Brazilian Shrimp Moqueca with Coconut Milk?

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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