Sautéed Brazilian Shrimp Moqueca with Coconut and Dendê Oil
A fragrant Brazilian seafood stew with succulent shrimp simmered in coconut milk and traditional dendê oil, accented by fresh herbs and lime. This brazilian-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, dendê oil (red palm oil), coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 large shrimp, peeled and deveined
- 2 tbsp dendê oil (red palm oil)
- 1 cup coconut milk
- 1 medium onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil
Instructions
- Step 1: Heat 2 tablespoons of dendê oil in a large skillet over medium heat until shimmering. Add 1 medium thinly sliced onion and 3 minced garlic cloves, sauté for 4 minutes until soft and fragrant.
- Step 2: Add 1 sliced red bell pepper strips and cook for another 3 minutes until slightly tender.
- Step 3: Pour in 1 cup of coconut milk and bring to a gentle simmer, stirring occasionally.
- Step 4: Add 1 pound of large peeled and deveined shrimp along with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer for 5-7 minutes until the shrimp turn pink and opaque.
- Step 5: Remove from heat, stir in 1/4 cup chopped fresh cilantro and 2 tablespoons lime juice. Drizzle 1 tablespoon extra virgin olive oil over the top for brightness.
- Step 6: Serve hot, ideally with steamed white rice to soak up the flavorful sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Brazilian Shrimp Moqueca with Coconut and Dendê Oil take to make?
Total time is about 30 minutes (10 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 Sautéed Brazilian Shrimp Moqueca with Coconut and Dendê Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dendê oil (red palm oil) from drying out.
Can I substitute ingredients in Sautéed Brazilian Shrimp Moqueca with Coconut and Dendê Oil?
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 Sautéed Brazilian Shrimp Moqueca with Coconut and Dendê Oil 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.
What goes well with Sautéed Brazilian Shrimp Moqueca with Coconut and Dendê Oil?
Brazilian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
