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Brazilian Bahian Shrimp Moqueca with Coconut

How to make Baiano 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 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.

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How 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: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

185

kcal
Total time

30

minutes

Ingredients

  • 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.

What do you think?

Written by Santana

Flamengo supporter and flavor master at "Cheap Recipes." Online entrepreneur, bringing flavors to the virtual kitchen! 🔥🍲

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