Moqueca Baiana Shrimp Stew with Coconut Milk and Dendê Oil

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

A vibrant Brazilian seafood stew from Bahia, simmered with shrimp, coconut milk, tomatoes, and the distinctive flavor of dendê (palm) oil. This Brazilian-inspired seafood recipe, ready in about 40 minutes, pairs large shrimp, lime juice, salt 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 pound, peeled and deveined large shrimp
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons dendê oil (red palm oil)
• 1 medium, sliced into rings yellow onion
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips green bell pepper
• 4, minced garlic cloves
• 3 medium, chopped ripe tomatoes
• 1 cup coconut milk
• 1/2 cup, chopped fresh cilantro leaves
• 2, chopped scallions
• for serving cooked white rice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 pound large shrimp and toss with 2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside to marinate for 15 minutes.
2. Step 2: Heat 2 tablespoons olive oil and 3 tablespoons dendê oil in a large skillet or clay pot over medium heat. Add 1 medium sliced yellow onion, 1 medium sliced red bell pepper, and 1 medium sliced green bell pepper. Sauté for 5 minutes until vegetables soften.
3. Step 3: Add 4 minced garlic cloves and 3 chopped ripe tomatoes to the skillet. Cook for another 5 minutes until tomatoes break down and the mixture is fragrant.
4. Step 4: Pour in 1 cup coconut milk, stir to combine, and bring to a gentle simmer.
5. Step 5: Add the marinated shrimp to the pot, cover, and cook for 5-6 minutes until shrimp are opaque and cooked through.
6. Step 6: Stir in 1/2 cup chopped fresh cilantro and 2 chopped scallions. Adjust seasoning with more salt if needed.
7. Step 7: Serve the moqueca hot over cooked white rice, spooning the rich sauce over the top.