Moqueca-Style Shrimp in Coconut Sauce

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A fragrant Brazilian seafood stew featuring tender shrimp simmered in a creamy, spiced coconut milk sauce with fresh herbs and vegetables. This Brazilian-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs large shrimp, coconut milk, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 large shrimp
• 1 can (14 oz) coconut milk
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced yellow onion
• 2 medium, diced tomatoes
• 3, minced garlic cloves
• 2 tbsp lime juice
• 3 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes
• 1/4 cup water

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium sliced yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
2. Step 2: Add 1 medium sliced red bell pepper and 2 diced medium tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender and fragrant.
3. Step 3: Pour in 1 can (14 oz) coconut milk and 1/4 cup water, stirring to combine. Bring the mixture to a gentle simmer.
4. Step 4: Add 1 lb peeled and deveined large shrimp, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp red pepper flakes (if using), and 2 tbsp lime juice. Simmer for 5-7 minutes until shrimp turn pink and are cooked through.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh parsley for brightness.
6. Step 6: Serve immediately with steamed white rice or crusty bread to soak up the sauce.