Sauteed Shrimp Moqueca with Coconut and Cilantro
A vibrant Brazilian seafood stew with succulent shrimp cooked in a fragrant coconut milk sauce with fresh cilantro and lime. This brazilian-inspired seafood ready in about 25 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 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, peeled and deveined large shrimp
- 1 cup coconut milk
- 1 medium, thinly sliced red bell pepper
- 1 medium, diced onion
- 3, minced garlic cloves
- 1/2 cup chopped cilantro
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sautéing for 4-5 minutes until soft and fragrant.
- Step 2: Add 1 medium thinly sliced red bell pepper and cook for 3 more minutes until slightly tender.
- Step 3: Stir in 1 cup coconut milk and 1/2 cup water, bringing the mixture to a gentle simmer.
- Step 4: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 4-5 minutes until shrimp turn pink and opaque.
- Step 5: Remove from heat and stir in 1/2 cup chopped cilantro and 2 tbsp fresh lime juice. Serve immediately with steamed white rice.
Frequently asked questions
How long does Sauteed Shrimp Moqueca with Coconut and Cilantro take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sauteed Shrimp Moqueca with Coconut and Cilantro?
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 Sauteed Shrimp Moqueca with Coconut and Cilantro?
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 Sauteed Shrimp Moqueca with Coconut and Cilantro 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 Sauteed Shrimp Moqueca with Coconut and Cilantro?
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.
