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Brazilian Bahian Shrimp Moqueca with Coconut
Brazilian Bahian Shrimp Moqueca with Coconut. Shrimp moqueca is a Brazilian dish I adore, full of vibrant flavors and tradition. With its roots
Brazilian Bahian Shrimp Moqueca with Coconut. Shrimp moqueca is a Brazilian dish I adore, full of vibrant flavors and tradition. With its roots in coastal culture, it’s an authentic expression of Brazil’s culinary diversity. I love the mix of succulent shrimp, creamy coconut milk, and fragrant palm oil, all combined with fresh spices.
Jump to RecipeHow did I learn this dish?
I learned to make this delicious dish primarily through my passion for trying new cuisines. After tasting shrimp moqueca at a restaurant, I was determined to replicate this delicacy at home. In addition to experiencing the delight, I delved into the internet for information about the recipe. I found several reliable sources, from culinary blogs to instructional videos on YouTube.
How to make Baiano Shrimp Moqueca with Coconut?
Brazilian Bahian Shrimp Moqueca with Coconut
Course: MainCuisine: BrazilianDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
25
minutesCalories
185
kcalTotal time
30
minutesIngredients
400 g (14 ounces) of shrimp
Juice of 2 limes, divided
2 cloves of garlic, chopped
1 tablespoon of coconut oil
1 medium red onion, diced
1 medium red bell pepper, diced
2 large cloves of garlic, finely chopped
1 green bell pepper, seedless, finely chopped
½ teaspoon of red pepper flakes
1 tablespoon of paprika
8 cherry tomatoes, diced
400 ml (13.5 fl oz) of coconut milk
Fresh cilantro, for serving
Directions
- Start by placing the shrimp in a bowl and mixing in half of the lime juice and the chopped garlic. Season with salt and pepper and refrigerate for 30 minutes.
- In a large saucepan, heat the coconut oil and fry the red onion and red bell pepper for 5 minutes until they are slightly soft. Add the garlic and green pepper and continue cooking for another minute.
- Add the red pepper flakes and paprika, mix well, and cook for another 30 seconds. Add the shrimp and cook for 3-4 minutes until the shrimp are almost cooked.
- Add the cherry tomatoes and cook for another 2-3 minutes, stirring constantly and mashing the tomatoes with a spoon as they cook.
- Add the coconut milk, bring to a boil, and let it reduce and thicken for 1-2 minutes. Add the remaining lime juice and season to taste.
- Serve with rice and garnish with fresh cilantro and extra lime slices.
Recipe Video
Notes
- Each serving will be approximately 185 calories.
