Moqueca-Style Brazilian Seafood Stew with Coconut and Lime

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

A fragrant seafood stew simmered in coconut milk with fresh lime and cilantro, capturing the coastal flavors of Brazil’s moqueca. This brazilian-inspired seafood ready in about 35 minutes pairs peeled and deveined large shrimp, lime juice, salt 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.

Ingredients

• 1 lb, cut into chunks firm white fish fillets (e.g., cod or snapper)
• 1/2 lb, peeled and deveined large shrimp
• 3 tbsp lime juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp dendê oil (red palm oil)
• 1 large, sliced into rings yellow onion
• 1 large, sliced into strips red bell pepper
• 3, minced garlic cloves
• 1 can (400 ml) canned coconut milk
• 1/3 cup, chopped fresh cilantro
• 2 medium, chopped fresh tomatoes
• 2 stalks, sliced green onions

Instructions

1. Step 1: In a bowl, toss 1 pound firm white fish chunks and 1/2 pound peeled shrimp with 3 tablespoons lime juice, 1 1/2 teaspoons salt, and 1 teaspoon black pepper; set aside for 10 minutes to marinate.
2. Step 2: Heat 2 tablespoons dendê oil in a large deep skillet over medium heat until shimmering.
3. Step 3: Add 1 large sliced yellow onion and 1 large sliced red bell pepper; sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic.
5. Step 5: Add 1 can (400 ml) coconut milk and 2 chopped medium fresh tomatoes; bring to a gentle simmer.
6. Step 6: Carefully add the marinated fish and shrimp into the coconut mixture, cover, and poach for 10 minutes over low heat until seafood is opaque and cooked through.
7. Step 7: Remove from heat and stir in 1/3 cup chopped fresh cilantro and 2 sliced green onions for a fresh herbal brightness.
8. Step 8: Serve immediately with steamed white rice to soak up the flavorful broth.