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Shrimp Moqueca (Brazilian Shrimp Stew)



This dish has the most authentic Brazilian taste!

Serves 4


  • ½ lime
  • 1 lb prawns, medium size, fresh, shelled and deveined
  • Salt and freshly ground black pepper
  • ¼ cup palm oil (dendê oil)
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 large tomatoes, sliced
  • ½ cup cilantro, chopped
  • 3 tablespoons scallions, chopped
  • 2 tablespoons parsley, chopped
  • 1 cup coconut milk


Squeeze the lime over the shrimp and season it with salt and pepper. Set aside.

In a large skillet, heat up the palm oil. Add the onions, garlic and tomatoes. Cook for about 7 minutes or until the onions and tomatoes are tender.

Add the shrimp and cook on medium high for about 3 minutes or until it turns pink and starts to curl. Turn off the heat and fold in the cilantro, scallions, parsley, and coconut milk. Add more salt and pepper if needed.

Serve this dish over a bed of jasmine rice accompanied by a glass of Semillon or Vouvray.


The palm oil is the ingredient that gives this dish its unique flavor. If you live in a city that has a big Brazilian community, chances are that you can easily find it in a Latin grocery store. If you don’t have an international grocery store nearby you can find palm oil – also called “azeite de dendê” – online. This ingredient is irreplaceable in this dish.

This recipe tastes so light, and it’s a staple Brazilian recipe. It also has some variations with different kinds of seafood and vegetables, like bell peppers.

This recipe is available in the following languages:

Nutrition Facts:

4 Servings

Amount Per Serving
Calories 379.6
Total Fat 29.7 g 
Sodium 266.7 mg
Potassium 467.1 mg
Total Carbohydrate 4.4 g
Dietary Fiber 0.7 g
Sugars 0.0 g
Protein 25.4 g 


Daddy carring Sebastian on his shoulders. These are the men I love!


Rio de Janeiro!


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