Moqueca-Style Shrimp in Coconut Sauce
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 (gluten free) ready in about 35 minutes blends peeled and deveined large shrimp, (14 oz) coconut milk, medium, sliced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh parsley for brightness.
- Step 6: Serve immediately with steamed white rice or crusty bread to soak up the sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Moqueca-Style Shrimp in Coconut Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Moqueca-Style Shrimp in Coconut Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Moqueca-Style Shrimp in Coconut Sauce?
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 Moqueca-Style Shrimp in Coconut Sauce 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.
Is Moqueca-Style Shrimp in Coconut Sauce gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
