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 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Moqueca-Style Shrimp in Coconut Sauce?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
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.
